Friday, October 05, 2007
I know misoyaki butterfish aka black cod has been popular recently, but at $16 a pound that's waaaay too rich for my blood. Since lil' sis and I are huge fans of salmon, and since the salmon was on sale, I figured misoyaki salmon would be mighty tasty. The key is to let the fish marinate for a day or so in a zipped plastic bag to absorb all the flavors. As I do a lot more Chinese cooking than Japanese cooking, I've substituted xiao hsing rice wine for mirin. And I don't have sake on hand either. I also find miso paste to be quite strong and salty so I don't use a whole lot. And ha! is this really misoyaki anything then, you're wondering? Well, I am using miso. :P As with all recipes, I adjust depending on what I've got in my cupboards and for my tastebuds, so you should make adjustments for yours. :P Misoyaki Salmon Adapted from Kirk of Mmm-yoso's recipe for misoyaki black cod. It's well worth checking out as Kirk has a great discussion of various types of miso paste and sake in his recipe. For a 1-lb salmon filet, you'll need: 1/2 cup water 2 tblsp xiao hsing rice wine, or mirin if you have it 2 tblsp miso paste 1 tblsp sugar 1 tblsp soy sauce Dump all ingredients into a bowl and stir until the miso paste is no longer clumpy. Place salmon in a Ziploc bag and pour in mixture. Seal tightly and refrigerate for several hours or overnight, flipping over the bag halfway through. When you're ready to cook, turn oven to 450 degrees and bake salmon on center rack for 5 to 8 minutes. Cooking time depends on size of filet and oven so I can't give an exact time frame for you. Just check after five minutes and if the fish is mostly raw, estimate more time. Don't cook until completely done, but when the center is still a bit translucent. Then turn the oven to broil for 2 to 3 minutes until the top is golden. You can't tell by the picture but this filet was huge, roughly 6-inches all around. I left it on the kitchen counter and when I got home, lil' sis had already eaten half of it. Enjoy!