Prep 24 hrs
Cook 7 mins
Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.
- 1⁄4 cup sake
- 6 tablespoons soy sauce
- 3⁄4 cup white miso
- 1⁄2 cup sugar
- 4 (6 ounce) salmon fillets
- 2 tablespoons canola oil or 2 tablespoons safflower oil
- 1 teaspoon toasted dark sesame oil
- 1⁄4 cup thinly sliced scallion (green parts only)
- To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
- Set aside to cool.
- Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
- Cover the dish with plastic wrap and refrigerate for at least 24 hours.
- Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
- Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
- Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
- turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
- Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
- Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
- Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
- Top the salmon fillets with the pan juice.
- Garnish with the sliced scallions.
This was delicious-so good! LOVED the flavor the miso based marinade imparted. I used a very light colored miso. Doubled the recipe and placed the fish and sauce together in a plastic bag in the freezer for the next time I feel like salmon. All I have to do is defrost and cook.
Number one in my book! I love, love, love misoyaki black cod! My rendition of this recipe doesn't call for cooking the marinade, however. For those who are short on time, use this shortcut: Combine miso, sugar, sake and mirin (Japanese sweet rice wine instead of soy sauce) in a bowl and pour over fish in a sealproof bag or storage container to marinade. (I used a plastic container so I could just flip the box every 8 hours or so, up to 48 hours.) And instead of cooking in a skillet, I broiled mine in a foil lined pan without any use of oil for about 5-7 minutes per side. Place the rack 6-8 inches from the broiler. (Personally, I think there's enough oil from the fish and this method reduces kitchen clean up later!) Fish is ready to serve when golden caramel in color and starts to flake. Garnish with cilantro, and serve it with fresh steamed asparagus...mmmm.mmmm.good.
This was a fantastic misoyaki recipe. It was easy to make, just a little time consuming. I used butterfish instead of salmon. I will try salmon next time though.