Saturday, March 1, 2014

Miso-marinated fish

makes 4 servings

Adapted from

This marinade is from a recipe that appeared in my local newspaper, which got it from the Washington Post, which adapted it from The Go Red for Women Cookbook.  The recipe was for miso-marinated scallops on soba noodles.  I don't eat shellfish, but I thought the marinade might be nice on fish, and it definitely is!  I served it with sticky rice rather than soba noodles.  If you'd like to try it with noodles, follow the link above for the instructions.

I used Alaskan black cod (sable fish), and it was delicious with this marinade.  I think it would also be good with cod, salmon, or most any firm-fleshed fish.  And of course it would work with scallops and probably shrimp as well.

  • 1-inch piece ginger root, peeled and grated (or similar amount of jarred ginger paste, which is what I had on hand tonight)
  • 2 medium clove garlic, minced
  • 2 t. white miso paste
  • 2 T. mirin or dry sherry
  • 2 T. plain rice vinegar
  • 2 t. olive or canola oil
  • 1 lb. fish, cut into four serving-size pieces (I used black cod)

1.     Put into a bowl the ginger, garlic, miso, mirin, and vinegar.  Whisk all together; put the marinade in a ziploc bag.  Add the pieces of fish and turn them to coat. Marinate the fish at room temperature for 10 to 15 minutes.

2.     Heat the oil in a nonstick skillet over medium heat. Remove the fish from the marinade and add to the skillet.  Cook for about 8-10 minutes or until fish is cooked through, turning once.  (I added a little more of the marinade to the skillet during the cooking.)

1 comment:

  1. It sounds like you have made "sticky rice" your go-to accompaniment to the main dish!