MISO MARINATED SABLEFISH

While visiting Japan, my husband ordered a delicious sablefish that seemed to have been marinated in a miso sauce of some kind. For those not familiar with sablefish, it’s the poor cousin to Chilean Sea bass and black cod. In my opinion, it tastes just as good and you usually can find it for half the price. Plus, it’s not overfished, so you don’t have to feel guilty about buying it.

This is a simple preparation, but you just need to plan in advance because it should marinate for two days. It comes pretty close to what we enjoyed in Japan, if I say so myself.

INGREDIENTS

1/4 cup sake or shochu

1/4 cup mirin or maple syrup

1/4 cup white miso paste

3 tablespoons raw sugar

1 pound sable fillet, cut into 4 pieces

Salt & Pepper

3 tablespoons canola oil

PREPARATION

MAKE THE MISO MARINADE AND MARINATE THE FISH TWO DAYS BEFORE YOU PLAN TO COOK IT.

To make marinade: Combine sake, mirin, miso paste, and sugar in a small pot. Stir to mix and bring to a boil. Cook until all ingredients are incorporated together. Take off heat and allow to cool.

Lightly pat the filets dry with a paper towel.  Place them in a Ziploc bag and pour the cooled marinade on top. Close Ziploc and gently massage fish so that it is covered by the marinade. Place in fridge and flip over every twelve hours for two days.

When you’re ready to cook, remove the fish from the marinade and lightly remove the excess marinade from the filets. It’s okay if some sticks to the fish. Season the fish with salt and pepper.

Preheat oven to 400°F. 

Heat a cast iron skillet. Add the canola oil and coat the bottom. Heat until it just begins to smoke. Place the fish skin side up and sear for 3-4 minutes. Carefully flip over with a metal spatula and sear for another 3 minutes. Place the skillet into the oven and bake for another 5-10 minutes until the fish appears flaky.

Serve with coconut basmati rice.