https://www.copymethat.com/r/6lWpyQx5s/miso-glazed-fish-nyt-cooking/
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6lWpyQx5s
2024-04-17 20:14:21
Miso-Glazed Fish, NYT Cooking
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Recipe by MARTHA ROSE SHULMAN. "Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably."
Ingredients
- ¼ cup mirin
- ¼ cup sake
- 3 tablespoons white or yellow miso paste
- 1 tablespoon sugar
- 2 teaspoons dark sesame oil
- 4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each
Steps
Directions at cooking.nytimes.com
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