It occured to me that I was so busy cooking up a storm this month, that I have not posted a new recipe lately! So, this recipe is a combination of several that I liked, adding a thing or two for the final tasty version I used last night on a beautiful piece of salmon.
Yield: 1 pint
- 1 ½ cups sweet white miso paste
- ¼ cup dark brown sugar, packed
- ½ cup sake
- 2 tablespoons fresh ginger, minced
- 1 tablespoon mirin (Japanese rice wine) or medium-dry sherry
- Four 6-ounce fish steaks or fillets, such as salmon, sea bass, yellowtail, Chilean sea bass, black cod, or very fresh bluefish
- 1 teaspoon olive oil
To make the glaze, combine all the ingredients in a medium saucepan and bring to a simmer over moderate heat. Reduce the heat to low and cook for 5 minutes. Set aside to cool. Spread one third of the glaze over the bottom of a glass baking dish. Arrange the fish in the dish and spread the remaining glaze over the fillets or steaks to coat them completely. Cover with plastic wrap and refrigerate for at least 12 hours, but no longer than 24 hours. Bring the fish to room temperature 30 minutes before cooking. To cook the fish, prepare a fire in a grill or preheat the broiler. Scrape the glaze from the fish and discard. Pat the fish dry with paper towels and brush lightly with the olive oil, or spray if you use Pampered Chef oil spritzer as I do. Grill or broil 3 inches from the heat for 3 to 4 minutes. Turn and cook for 2 to 3 minutes longer, or until you feel no resistance when you insert a kitchen fork into the fish. Serve immediately.
You can prepare the glaze up to 2 months ahead and refrigerate it. The fish must be marinated for at least 12 hours, or for as long as 24 hours.
I purchase a product from the Boise Co-Op called Ginger Juice, www.gingerpeople.com – with this product you don’t have to worry about having fresh ginger on hand.