makes 4 servings
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.)