If you are interested in Japanese food, you probably know “Miso” (Soy bean paste) and may have had Miso soup before. It is one of the well used condiments in Japanese cooking. We use Miso not only for soup but also for things like marinade, sauces, pickles and so on.
Today I’d like to share Miso marinated fish. There are two good things about it. One is that Miso gets rid of the fishy smell. Second is the taste and aroma from Miso bring out the best taste of the dish. This recipe is a very quick way to cook fish with a great flavour.
I usually get fresh fish like swordfish, mackerel, marlin or trevally then marinate the fish. I often keep them in the freezer. I then defrost the fish in the fridge the night before or half day at room temperature depending on the season. I do not recommend quick defrost in the microwave. Alternatively instead of freezing the fish, you can marinate and rest it over night to 2 days in the fridge.
- Snapper …………….…… 330g
- Miso .……………..….….. 1 tbsp
- White Wine ….…………. 1 tbsp
- Brown Sugar…………….. 1 tsp
- Ginger ….…………….….. a half of thumb size
- Mix Miso, white wine and brown sugar well and put aside.
- Slice the ginger.
- Wipe off the excess liquid from the fish fillets.
- Prepare some clean film warp (Glad wrap).
- Put half the mixture and ginger on the clean film then place the fish fillets on top.
- Put the rest of mixture and ginger on the fish fillets then wrap them.
- Leave it overnight to 2 days.
- After leaving it overnight, give the fish a quick rinse then wrap them in foil. Cook in a oven for 20-30 minutes at 160 degrees (Fan forced oven 180 degrees). Alternatively you can cook them in a pan.