For a truly extravagant dining experience try this recipe of sake-red miso glazed sablefish with wasabi emulsion. I promise, promise, promise you will not be disappointed!
This is a fine-dining, white-tablecloth and candles kind of meal right at home! Plus, you can get it all started the day before in the sake-red miso marinade. This is perfect for a special Valentine’s Day dinner.
The sablefish is a cold-water fish from the Pacific Northwest waters and it is also known as black cod. Sablefish is a delicate, fatty fish and the sweetness of the sake-miso marinade is a perfect balance. The honey in the marinade, along with the miso gives the fish a nice caramelizing under the broiler. The fish can be marinaded up to 24 hours as a long marinade time will improve the flavor.
I served this moist, flakey and succulent sablefish with a wasabi emulsion made with butter, pickled ginger and wasabi paste on a mound of the ancient-grain black rice. Black rice is also called Forbidden rice and it is an ideal accompaniment to the sablefish, it tastes absolutely wonderful with the wasabi emulsion. When the wasabi emulsion is added to the sablefish it begins to melt, dribbling over the top of the fish fillet and down into the black rice. The delicate steamed baby bok choy was the perfect side dish for this lovely dinner. I garnished this glazed sablefish fillet with pickled ginger and microgreens.
Recently, when shopping at Central Market, I stopped at the fresh fish section to see what was on ice behind the glass and spotted the price tag on the U.S. Wild Sablefish that read $2.99!! I was so excited I nearly did a happy dance! The fish monger (what an ugly title) asked if he could help and I said “yes, at $2.99 I will take some sablefish”. He looked at me rather oddly, reached in and pulled out the price tag. The original price was $24.99 per pound and the number 4 had slid under the 9 so that it read $2.99 per pound. The fish monger said, “Well, you get the deal of the day!” That is the deal of the year! My good fortune! What a joy to trade with an honest, reputable business that stands behind their products and occasional errors.
This recipe has been adapted from Chef Peter Birk of Ray’s Boathouse, Seattle, WA
- ⅓ cup soy sauce
- ⅓ cup sake
- ¼ cup honey
- 2 tablespoons red miso
- 4 pieces of sablefish, 5-6 ounces each, skin and pin bones removed
- 10 tablespoons melted butter
- 3 egg yolks
- 1½ tablespoons wasabi paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons chopped pickled ginger
- pinch of kosher salt
- Stir together the soy sauce, sake, honey and miso until smooth. Add the mixture to a closable plastic bag, add the fish fillets, turning to coat all sides. Seal the bag and refrigerate for at least three hours, even overnight.
- Add the egg yolks, wasabi paste, vinegar, pickled ginger and salt to a blender and process until smooth. With the motor running, slowly add the melted butter. Blend until fully incorporated and smooth.
- Preheat the oven to 350°F
- Remove the fish fillets from the marinade, allowing the marinade to drip off, place the fillets on a prepared parchment-lined baking sheet and place in the oven and bake for 8 minutes. Turn the thermostat to broil and cook until nicely browned.
- To Serve: Plate the rice and add a serving of sablefish to each rice mound, spoon 2 or 3 tablespoons of the wasabi emulsion over the top of the sablefish, garnish with pickled ginger and microgreens. Enjoy!