Miso-Glazed Fish

By Brittny -





This great photo is from the NYTimes site because I'm not that talented with a camera. A friend made this for me two weeks ago and I wasn't excited at all until I actually opened my mouth and tried the fish. My expectations were low - like expecting to be entertained while watching the Kim Kardashian reality TV show low. And then, I surprised myself by eating it all like Hoggy McHoggerson, then wished I had more. This is really tasty. I give it a 9 and would totally make it again. Again, I don't make fish much and don't think it's that good because I'm lazy about trying new things sometimes. I only make salmon. But this is a really good flavor. AND it's easy.

We marinated the fish for about two hours and it was perfect. No need to marinate longer than a few hours. We bought black cod (fresh because we live in the beautiful PNW. Take that, bitches). Because we are smart adults who know how to steer clear of bones, it was easy to eat and pull the bones out as we went. But maybe a small child needs fish without the bones, so I hear.

Not sure what to pair with it because we only ate this as the main meal. I'm sure a veggie or a salad would work.
  • ¼ cup mirin ( a Japanese rice wine, probably easily found in the Asian food section?)
  • ¼ cup sake (alcoholic)
  • 3 tablespoons white or yellow miso paste (the miso - soybean stuff - and the sesame oil are REALLY what brings the flavor out. Don't skimp on this)
  • 1 tablespoon sugar
  • 2 teaspoons dark sesame oil
  • 4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.

Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.

Preheat the oven to 400 degrees. Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.

Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in the oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.


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