Miso Marinated Fish
This recipe is a tried and tested staple in the Kim household. We make it often and do not tire of it. Served with hot rice and accompanied by miso soup, a side of seaweed or kimchi and perhaps some cold sake, it is our definition of a simple but utterly delicious meal.
1/3 to 1/2 cup white miso (brown is ok too, though white is preferable. Quantity of miso depends on the quantity of fish you have. I often use only 1/3 cup)
2 tbs sugar
2 tbs sake
2 tbs mirin
2 to 3 pieces of salmon or black cod fillet, totaling one pound.
Mix well together the miso, sugar, sake and mirin in a rectangular dish (or any container) large enough to hold the fish in one single layer. Add the fish. Make sure the marinate covers the fish completely. Cover and marinate for at least 4 hours or up to 2 days in the fridge. (Overnight is ideal, in my opinion. The longer time allows for a more complete penetration of flavors).
Remove fish from the fridge about 30 minutes before you are ready to put it into the oven. Remove fish from marinade. You can cook the fish by broiling it, a few minutes on each side till brown and slightly caramelized, or you can bake the fish in a preheated oven (375 F) till almost done (time will depend on the thickness of fish. In general, fish is done when it starts to ooze a bit of the white fat). Broil for a minute to caramelize the marinade.
Serve with rice and a side of vegetable.
(Note: Incidentally, this recipe is adapted from Nigella Lawson's Black Cod Marinated in Den Miso, which is found in How To Eat. My recipe is simply a simplified version of Nigella's. To prepare her version, using 1/2 cup of white miso, boil the marinade ingredients together over moderate heat for about 20 minutes, stirring often so that the sugar does not burn and stick at the bottom. Leave to cool. When cooled, add two pieces of black cod (about 5 ounces each) and marinade for 2 to 3 days before cooking as instructed above.)
1/3 to 1/2 cup white miso (brown is ok too, though white is preferable. Quantity of miso depends on the quantity of fish you have. I often use only 1/3 cup)
2 tbs sugar
2 tbs sake
2 tbs mirin
2 to 3 pieces of salmon or black cod fillet, totaling one pound.
Mix well together the miso, sugar, sake and mirin in a rectangular dish (or any container) large enough to hold the fish in one single layer. Add the fish. Make sure the marinate covers the fish completely. Cover and marinate for at least 4 hours or up to 2 days in the fridge. (Overnight is ideal, in my opinion. The longer time allows for a more complete penetration of flavors).
Remove fish from the fridge about 30 minutes before you are ready to put it into the oven. Remove fish from marinade. You can cook the fish by broiling it, a few minutes on each side till brown and slightly caramelized, or you can bake the fish in a preheated oven (375 F) till almost done (time will depend on the thickness of fish. In general, fish is done when it starts to ooze a bit of the white fat). Broil for a minute to caramelize the marinade.
Serve with rice and a side of vegetable.
(Note: Incidentally, this recipe is adapted from Nigella Lawson's Black Cod Marinated in Den Miso, which is found in How To Eat. My recipe is simply a simplified version of Nigella's. To prepare her version, using 1/2 cup of white miso, boil the marinade ingredients together over moderate heat for about 20 minutes, stirring often so that the sugar does not burn and stick at the bottom. Leave to cool. When cooled, add two pieces of black cod (about 5 ounces each) and marinade for 2 to 3 days before cooking as instructed above.)
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