MISO-MARINATED FISH
makes 4 servings
Adapted
from
http://www.washingtonpost.com/pb/recipes/miso-marinated-scallops-soba-noodles/13892/
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.)
