RECIPE: Miso-Roasted Alaskan Sablefish

  • By Robert Blessing for Parsley, Sage and Sweet


    • 1 cup sake
    • 1/2 cup mirin
    • 1 1/4 cups granulated sugar
    • 2 cups white miso paste
    • 3 cloves sliced garlic
    • 2 sliced green onions
    • 1-2 lbs Alaskan sablefish/black cod
    1. Bring the mirin and sake to a boil to burn off the alcohol. Toss in the green onions and garlic to add more flavor. Turn off the heat. Now stir in sugar so that it dissolves, then add the miso paste. Use a whisk to break it up and get a uniform mixture. Set aside to cool.
    2. Put the fish into a ziploc and cover with the cooled marinade. Be sure to set aside about 1/2 cup to use as a sauce/glaze later on. Now the waiting begins. Let sit in fridge for 1-3 days.
    3. Heat a cast iron skillet on the stove. I wiped it down with just a bit of olive oil and put the fish in to sear skin side down. The sugar in the marinade almost gaurantees sticking so just be prepared. After a minute put the skillet under a broiler on high. After another couple of minutes brushed on some of the reserved marinade. Another couple of minutes and it should start to carmelize nicely. The flakes of the fish will actually start to seperate. Don’t worry, this is normal. Bake 10 minutes for each inch of thickness unless you are cooking many pounds at once, in which case the cooking time needs to be increased slightly. 2 full fillets might take upwards of 15 or more minutes to cook, depending on thickness. Cook at 425-450 deg F.

    Side dish ideas:

    • Calrose rice is always appropriate with fish like this.
    • For a veggie I found some delicious looking Gai Lan. It is also known as Chinese broccoli. First cut the stems into sections. Basically just cut the thicker part of the stems away from the leaves and into bite size pieces. Blanch the thicker parts in salted boiling water for a minute and then add in the rest of the leaves. I let them go just until they turn bright green.These go right into a bowl of ice water to stop the cooking. Start a bit of olive oil, just a dash of sesame oil, and some sliced garlic to sauteeing. Add a pinch of chile flakes as well. When the garlic just starts to turn golden, toss in your drained greens. Squeeze out as much water as possible. Sautee over high heat and then at the very end I seasoned with some ponzu sauce (yuzu citrus flavored soy sauce ).

    December 21st, 2012 | Traveler | No Comments | Tags: , , , , , , ,

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