Miso Fish

This recipe was inspired by Nobu’s miso sea bass. It’s silly how easy this is, which makes for a perfect weeknight back pocket dinner. Marinating the fish can take anywhere from 15 minutes on the counter to overnight in the fridge, depending on how you’re feeling. If you choose to marinate for longer than 15 minutes in the fridge, be sure to bring the marinated fish up to room temperature before cooking. The way you cook the fish also depends on your mood and capacity. I prefer this fish airfried for a slightly caramelized, sticky exterior, but steaming also works. Both techniques will produce an equally silky umami bomb.

Ingredients

  • 1-1.5 pounds of any white fish filet

  • 1 tablespoon white miso paste or doenjang

  • 1 tablespoon rice vinegar or mirin

  • 1 tablespoon soy sauce

  • 1 tablespoon sake

  • 1 tablespoon butter

  • Generous pinch of kosher salt

  • Optional: 1 tablespoon sugar

  • Optional: scallions, sliced

Preparation

  1. Add butter to a small bowl and melt in the microwave (about 1 minute).

  2. To the melted butter, add miso, rice vinegar, soy sauce, salt, and sugar if using. Whisk until smooth.

  3. Place fish in a tupperware container or shallow bowl. Pour marinade over fish. Cover and let marinate for 15 minutes on the counter.

  4. After 15 minutes, steam fish on the stove for about 8-10 minutes or airfry at 400 degrees Fahrenheit for 9 minutes. Spoon over any leftover marinade before cooking.

  5. Top with scallions if using and serve with rice. Enjoy!

Abby