Tuesday, July 1, 2008
Fish With Miso Glaze
Miso is very popular here in Asia. Of course we are most familiar with Miso Soup (a simple but tasty soup made with miso, tofu, seaweeds and scallions), but what most people don't know is that we can use Miso to flavor our dishes as well. And that is exactly what I did with this dish. I used Miso to flavor the fish. And the taste turned out to be delicate yet tasty, simple and flavorful.
Miso is a thick peanut-butter-like food originating from Japan. I always thought that Miso is just made from fermented soy. What I didn't know is that Miso is produced by fermenting rice, barley and soybeans, with salt and a certain type of fungus (The soybean is the main ingredient, of course.) I think there are many types, grades, quality, color, taste of Miso, depending on the type of grain used to ferment it. What we get here is the golden colored thick paste ones. But the color can range from white to red and even dark brown. The Miso is typically salty. But it also has a hint of sweetness, earthy, savory...
The Japanese consider the Miso as a complete food, containing 8 essential amino acids. It is high in protein, rich in vitamins and minerals. According to the Book of Miso, it is similar to yoghurt, it is a living, cultured food containing lactic acid-forming bacteria, health-giving microorganisms and digestive enzymes. It is a versatile food, that can be used to flavor soup (like bouillon cubes), gravies, stews. It can used as sauce (just like ketchup), dip, and added to salad dressing. It is also good as a barbecue sauce, like what I did to this grilled fish.
I think Miso is now widely available in most health food stores, Japanese groceries and most Asian groceries. Miso is an ideal seasoning to use for the health-conscious because it is low in sodium, low in fat, yet high in protein, vitamins and minerals.
4 pcs fish fillet (I used white cobbler fish fillets, but any fish fillet will do)
2 T sugar (or less)
2 T soy sauce
2 T cooking wine
2 T water
1/4 C miso paste
1/4 C spring onions, chopped
1. In a saucepan, combine sugar, water, soy sauce, and cooking wine. Stir constantly over medium heat until sugar is dissolved. Remove from heat. Reserve some marinade for basting during broilling or grilling.
2. Marinate fish in the cooked sauce for around 30 minutes or more.
3. Brush the broiling pan with a little oil (I used my trusty stove top grill.) Remove the fish from the marinade. Discard marinade. Brush the fish with miso paste.
4. Broil or grill fish fillet while brushing occasionally with the reserved marinade.
5. Fish are cooked when browned on top. Around 8 to 10 minutes.
6. Remove from grill or oven. Serve warm topped with chopped green onions.
Hubby declared this the best tasting fish fillet ever. I think it is the healthiest ever. :)
Some other yummy fish fillet recipes:
Dijon Crusted Fish Fillets
Grilled Pesto Fish
Grilled Chilean Sea Bass
This dish and the healthy Miso is my entry this week to Weekend Herb Blogging, a food event originated by Kalyn of Kalyn's Kitchen, celebrating unique and wonderful herbs, plants and spices available around the world and the recipes we can cook using these special ingredients. This week's host is Pam of Sidewalk Shoes. To see last week's variety of food, please check out Kalyn's Kitchen.