Sable Fish Marinated in Miso
Marinating fish in miso removes the fishy smell and tenderizes it. Miso burns easily so be careful with the grilling.
Photographed by Akio Takeuchi
Excludes time needed to marinate in the fridge.
Ingredients (Serves 1)
- 1 fillet sable fish
- Approx. 1 tbsp miso sauceNote
*Refer to notes for ingredients and directions.
- Grated daikon radish, as needed
- Sudachi, as needed
- A pinch of salt
Sprinkle both sides of the fish with a pinch of salt and set aside on a rack for 10 minutes. Pat dry with a paper towel.
Place the fish on a sheet of plastic wrap and coat with approx. 1/2 tbsp of miso sauce. Turn over and coat with the remaining sauce. Seal tightly and set aside in the fridge for at least 6 hours.
Remove all traces of the miso and place the fish on a heated grill. Brown and cook thoroughly.
Plate up and garnish with grated daikon and sudachi.
[Miso sauce] Makes approx. 400 ml
400 g miso
200 ml mirin
100 ml sake
50 g sugar
1. Combine all ingredients in a saucepan. Place over medium heat and stir continuously.
2. When the sauce starts to bubble, reduce the heat to low and simmer for 20-30 minutes, stirring occasionally to prevent the sauce from burning.
Will keep in the fridge for a couple of months.