MISO YUZU FISH (4 portions)

Miso Yuzu fish is a dish from Cochineal’s Japanese-inspired menu. Enjoy the last days of this menu on Friday, January 26, and Saturday, January 27, from 5 to 10 p.m. at Cochineal. The menu will feature this dish with nameko mushrooms from the Big Bend Fungi Co. 

INGREDIENTS

1/2 cup mirin

1/2 cup sake

1/4 cup yuzu juice (may be substituted with equal parts lemon and lime juice)

4 tablespoons white miso paste

2 teaspoons tamari

3 tablespoons sugar

4 sable fish filets, skin on, approx‌ 4-6 ounces each (other fish can be substituted, such as salmon)

vegetable oil to cook

INSTRUCTIONS

  1. To make the marinade/sauce, combine mirin and sake in a small saucepan. Bring just to a boil and take off the heat. Whisk in miso paste, sugar, tamari and yuzu juice. Let cool to room temperature. 
  2. Reserve some of the marinade to serve with the fish as a sauce.
  3. Marinate the fish with this in the refrigerator for 2-3 hours (or overnight for more flavor).
  4. Preheat the oven to 400ºF. 
  5. Heat a pan on medium-high heat (preferably non-stick) and add high heat oil to coat bottom of pan.
  6. Remove fish from marinade and place skin side down in pan.
  7. Cook for 3-5 minutes.
  8. Flip the fish over and place in oven for approximately 5-8 minutes.
  9. Serve over rice with the reserved sauce (do not use the marinade which was coating the fish).