Sweet Miso-Marinated Fish Recipe

Sweet Miso-Marinated Fish

from Corinne Trang's The Asian Grill

Ingredients:

1/2 cup shiro-miso (white miso)
3 tablespoonssake
3 tablespoons mirin (sweet sake)
1/3 cup sugar
mackerel fillets, each halved crosswise on the diagonal, or 2 pounds cod, hake, or haddock, cut into 8 equal pieces
Vegetable oil for brushing
Serves 6 to 8name

This and many other wonderful
recipes may be found
in Corinne Trang's
The Asian Grill
from Chronicle Books

"Fish candy" is how I like to describe this extraordinarily delicious dish. The classic version, found in upscale Japanese restaurants, is broiled black cod cured in shiro-miso - perhaps the mildest and sweetest of the miso pastes (that is, least salty). The shiro-miso is combined with sugar and tangy sake to create a smooth, creamy marinade in which the fish is marinated for 24 to 48 hours. The longer the fish is marinated, the firmer and sweeter it becomes, hence "fish candy." While I often use black cod and other similar big, white, flaky fish, in the spring and summer I make a grilled version with mackerel. Mackerel has character and texture enough to stand up to grilling, and a sort of culinary magic happens when it is grilled. In essence, the fish offers pronounced flavors that balance perfectly against sweet notes, yielding a dish that is understated while being rich in flavor and texture.

1. In a medium bowl, whisk together the shiro-miso, sake, mirin, and sugar until the sugar is completely dissolved and the marinade is smooth.

2. Place the fish and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate the fish for 24 to 48 hours, turning the bag over every 2 hours or so.

3. Prepare an indirect fire in a charcoal or gas grill. Brush each piece offish with oil on all sides. Grill fish skin side down first, until golden crisp and cooked through, 2 to 3 minutes per side.