Best 4 Miso Glazed Fish Recipes
If you love the delicate yet savory flavor of miso and the tender, flaky texture of fish, then miso glazed fish is an absolute must-try. This Japanese dish is a perfect harmony of flavors and textures, with the sweet and salty glaze caramelizing on the outside of the fish while the inside remains moist and succulent. Whether you prefer salmon, cod, or sea bass, there's a miso glaze recipe out there that will tantalize your taste buds. So, let's dive into the world of miso glazed fish and explore the best recipes to create this delectable dish.
Here are our top 4 tried and tested recipes!
MISO HONEY GLAZED FISH
Steps:
- Heat the oven to 475 degrees F.
- Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.
MISO-GLAZED FISH FILLETS
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.
- Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.
MISO GLAZED FISH
This is different from the usual miso, sugar, mirin, sake glaze as it adds egg. You can either broil, grill outside or grill inside using electric fish broiler. This sauce works well with white fish such as cod, sole, butterfish, sablefish or chilean bass.
Provided by Rinshinomori
Categories Japanese
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Make the sauce using all the ingredients except fish in a large ceramic bowl big enough to hold the fish and the sauce. Mix well.
- Place the fish pieces and coat well. Marinate for 1 - 2 hours in a refrigerator.
- Broil fish for about 5 minutes on each side until sauce bubbles and starting to brown a bit. The length of time it takes to grill/broil depends on the thickness of the fish.
Nutrition Facts : Calories 133.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 105.8, Sodium 1336, Carbohydrate 14.1, Fiber 1.8, Sugar 6.6, Protein 7.2
MISO-GLAZED FISH
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.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
- Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
- Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
- Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
Tips:
- Choose the right fish: For this recipe, it's best to use a firm-fleshed fish like salmon, cod, or halibut. These fish will hold up well to the miso glaze and won't fall apart during cooking.
- Make sure the miso paste is well dissolved: To avoid any lumps in your glaze, whisk the miso paste with a little bit of water or sake until it is smooth and creamy.
- Don't overcook the fish: The fish should be cooked until it is just opaque in the center. Overcooked fish will be dry and tough.
- Serve the fish immediately: The miso glaze is best when it is served hot and fresh. If you need to make the fish ahead of time, you can cook it and then reheat it in a low oven before serving.
Conclusion:
Miso-glazed fish is a delicious and healthy way to enjoy fish. The miso glaze is flavorful and umami-rich, and it pairs perfectly with the delicate flavor of the fish. This dish is easy to make and can be served with a variety of sides, such as rice, vegetables, or salad.
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