preparation time: 10 minutes
cooling time: 60 minutes
marinating time: up to 2 days
emergency contact: carol
white miso – 1/2 cup (125 mL)
mirin – 1/4 cup (50 mL)
sake – 1/4 cup (50 mL)
soy sauce – 2 Tbsp (25 mL)
maple syrup – 2 Tbsp (25 mL)
This marinade works well with strong-flavoured, oily fish varieties like black cod (sablefish), sea bass, salmon or steelhead. The quantity is for about four 8-oz fillets.
Combine miso, mirin, sake, soy sauce and maple syrup in a saucepan and stir over low heat for about 5 minutes. Cool well. Immerse the fish fillets in the cooled marinade, cover and refrigerate for up to 48 hours.
Remove fish from marinade, scrape off as much as possible and bake the fish. Broil it for the last 2 or 3 minutes to get a caramelized glaze on top. Serve with cucumber salad in a simple vinaigrette (suggestion: soy and rice wine vinegar).
Note that I have substituted wildly (bourbon for sake, rice wine vinegar for mirin) with very different but always excellent results. Also, if you are really pressed for time, you can marinate for just 4 or 5 hours and still get a pretty good flavour.
