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home > recipes > seafood > miso yaki
I believe what you are referring to is miso yaki. It's a very popular way of marinating fish in Japan, along with sake lees. I make them often. Although salmon is good when treated with miso, butterfish is my favorite. Since I am not sure what color the sauce is, I am providing you with a traditional Japanese miso yaki that I use and another one that is more akin to fusion cooking that I also like very much. The first recipe is lighter in color because of shiro miso (white miso). The second one is a combination of shiro miso and aka miso (red miso). Try both. Matter of fact, I have two bags in my refrigerator containing both styles. Although you can grill these, I prefer to use a very hot and well seasoned frying pan to cook them. Do not overcook. It's more like 1 minute on one side, and another 1 minute on the other side. Use your finger to press the flesh to check the doneness. Miso Yaki Fish (butterfish, salmon, buri, swordfish, halibut, or orange roughy) Marinade: 1/2 shiro miso 4-5 T sugar 3 T mirin 2 T sake Combine the marinade ingredients. Marinate the fish for at least overnight and up to two days in the refrigerator. Fusion Miso Yaki Fish (same list as above) Marinade: 1/4 cup aka miso 1/4 cup shiro miso 1/4 cup hoisin sauce 1/3 cup sugar 1/4 cup sake 1 tsp minced garlic 1 tsp minced ginger Combine the marinade ingredients. Marinate fish overnight in the marinade or up to two days. Grill or pan grill. Good luck.

Miso Yaki


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ethnicity: japanese
recipes for seafood
recipes by nona
Email Address:
(posted March 10, 2005)

I believe what you are referring to is
miso yaki. It's a very popular way of marinating fish in Japan, along with sake lees. I make them often. Although salmon is good when treated with miso, butterfish is my favorite. Since I am not sure what color the sauce is, I am providing you with a traditional Japanese miso yaki that I use and another one that is more akin to fusion cooking that I also like very much.

The first recipe is lighter in
color because of shiro miso (white miso). The second one is a combination of shiro miso and aka miso (red miso). Try both. Matter of fact, I have two bags in my refrigerator containing both styles. Although you can grill these, I prefer to use a very hot and well seasoned frying
pan to cook them. Do not overcook. It's more like 1 minute on one side, and another 1 minute on the other side. Use your finger to press the flesh to check the doneness.

Miso Yaki

Fish (butterfish, salmon, buri, swordfish, halibut, or
orange roughy)

Marinade:
1/2 shiro
miso
4-5 T
sugar
3 T
mirin
2 T
sake

Combine the marinade ingredients. Marinate the fish for at least overnight and up to two days in the refrigerator.

Fusion
Miso Yaki

Fish (same list as above)

Marinade:
1/4 cup aka
miso
1/4 cup shiro
miso
1/4 cup
hoisin
sauce
1/3 cup
sugar
1/4 cup
sake
1 tsp minced
garlic
1 tsp minced ginger

Combine the marinade ingredients. Marinate fish overnight in the marinade or up to two days. Grill or pan grill.

Good luck.


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