Are you afraid to tinker with recipes?
Here's the deal folks. Very few recipes need to be exact. For the most part, if you stay within reasonable boundaries (e.g. -- you wouldn't mix ketchup into your chocolate ice cream mix) most of them are fairly flexible.
So, if you don't have an ingredient it's okay if you use another. This is how new recipes are created. A change here and there and what do you know! Something tasty to eat.
That's why I wasn't concerned the other day when I was planning to make Miso-glazed black cod but there was no black cod to be found in any store near me. I could have used salmon, a familiar substitute for miso-glazing, but I wasn't in the mood. On the other hand, I did see some fresh, good looking codfish for sale, so I chose that.
When I got home and began preparing the glaze I couldn't find the Sake. And I wasn't about to go out again and buy another bottle.
So I used vodka instead.
And I decided to use honey instead of sugar because I knew that for flavor, one sweetener would do as well as another one and a fish glaze isn't like a cake where the liquid of the honey vs. the granules of cane sugar would affect the outcome.
And I also added a small amount of hot chili oil because sweet-ish dishes like this one seem more balanced if you give them the tiniest bit of heat.
One other thing -- many recipes for miso-glazed fish tell you to discard the excess marinade before you cook the fish. I didn't. So there was extra "gravy" in the broiling pan. Nice with rice.
Okay, several major changes.
It was lusciously wonderful. Every flake and morsel was gone, gone, gone, and I had cooked 2 pounds worth instead of the usual 24 ounces.
Here's the recipe. Feel free to tinker with it.
Sweet and Hot Miso Glazed Fish
- 1/4 cup Mirin
- 2 tablespoons vodka (or use Sake)
- 2 tablespoons honey
- 1/4 cup white Miso paste
- 1 teaspoon sesame seed oil
- 1/2 teaspoon hot chili oil
- 4 6-8 ounce black cod, Arctic char, salmon or cod filets
- 3 scallions, chopped, optional
Place the Mirin, vodka, honey, Miso, sesame seed oil and hot chili oil in a saucepan. Bring to a boil over high heat and cook, stirring continuously, for about one minute, stirring with a whisk, or until the ingredients are thoroughly blended and the Miso is completely dissolved. Remove from the heat and set aside to cool. Place the fish in a shallow pan and pour the marinade over them. Turn the filets to coat all sides. Marinate in the refrigerator for 2-24 hours. Preheat the oven broiler about 6 inches from the heat. Place the fish in a broiling pan and broil for 3 minutes, turn the filets and broil for another 3-4 minutes or until cooked through. Serve with chopped scallions if desired.
Makes 4 servings