Skip to Content

Sake-Red Miso Glazed Sablefish with Wasabi Emulsion

For a truly extravagant dining experience try this recipe of sake-red miso glazed sablefish with wasabi emulsion.  I promise, promise, promise it will not disappoint!

Sake-Red Miso Sablefish with Wasabi Emulsion

Sake-Red Miso Sablefish with Wasabi Emulsion

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.

What is Sablefish?

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 Marinade For Sake-Red Miso Glazed Sablefish With Wasabi Emulsion:

We whisked together a simple marinade of soy sauce, sake, honey and red miso.  The fillets marinated in a closable plastic bag in the refrigerator for three hours. We turned the fish occasionally so the marinade could cover all sides.

The honey in the marinade, along with the miso gives the fish a nice caramelizing under the broiler.   The fish can safely be marinaded in the refrigerator for up to 24 hours.  A long marinade time will improve the flavor of the fish.

Sake-Red Miso Glazed Sablefish with Wasabi Emulsion

Sweet and Spicy Wasabi Emulsion

 

The Wasabi Emulsion:

While the fish fillets marinated we prepared this wicked-good wasabi emulsion.  Egg yolks, wasabi paste, rice wine vinegar and pickled ginger was whisked together in a mini-food processor.  While the processor was running, melted butter was slowly drizzled into the mixture causing a smooth emulsion.

 

Cooking The Sake-Red Miso Glazed Sablefish With Wasabi Emulsion:

We placed the marinated sablefish fillets on a parchment-lined sheet pan and baked them for just eight minutes. Then we switched the oven to the broil temperature. The broiled another three or four minutes to a nice golden brown with a bit of caramelization on the edges.

 

Sake-Red Miso Sablefish with Wasabi Emulsion

Marinated and baked Sake-Red Miso Sablefish with Wasabi Emulsion

What To Serve With Sake-Red Miso Glazed Sablefish With Wasabi Emulsion:

We served our sake-red miso glazed sablefish with wasabi emulsion on a mound of black rice and a side of steamed bok choy.   Black rice is also called Forbidden rice and it is an ideal accompaniment to the sablefish, it tastes absolutely wonderful with the wasabi emulsion.  

To serve this sake-red miso glazed sablefish with wasabi emulsion we first plated a mound of black rice with bok choy alongside.   Then a sablefish fillet was added on the black rice.  Wasabi emulsion was spooned over the sablefish then garnished with pickled ginger and microgreens.

When the wasabi emulsion is added to the warm 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.  

Sake-Red Miso Sablefish with Wasabi Emulsion

Sake-Red Miso Sablefish with Wasabi Emulsion…Black Rice and baby bok choy

A Good Price For Sablefish:

Recently, when shopping at Central Market, I stopped at the fresh fish section to see what was on ice behind the glass and I 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 fishmonger (what an ugly title) asked if he could help and I said “yes, at $2.99 I will take some of that 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. 

Matt, the fishmonger said, “Well, you get the deal of the day!”  I am thinking 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. 

Sake-Red Miso Sablefish with Wasabi Emulsion

Marinated and baked Sake-Red Miso Sablefish with Wasabi Emulsion

This recipe has been adapted from Chef Peter Birk of Ray’s Boathouse, Seattle, WA

Check Out These Recipes:

  • Bourbon-Glazed Salmon Fillet
  • Red Snapper Veracruz
  • Grilled Mahi-Mahi with Mango Salsa

    CONNECT WITH SAVOR THE BEST!

    Be sure to follow us on our social media accounts

    Facebook | Twitter | Youtube | Pinterest | Instagram

    If you make one of our recipes, snap a photo and tag it @savorthebest on Instagram and hashtag it #savorthebest

    Sake-Red Miso Sablefish with Wasabi Emulsion

    Sake-Red Miso Glazed Sablefish with Wasabi Emulsion

    Yield: 4 Servings
    Prep Time: 30 minutes
    Cook Time: 12 minutes
    Additional Time: 3 hours
    Total Time: 3 hours 42 minutes

    A recipe for sake-red miso glazed sablefish with wasabi emulsion. Sablefish is a delicate, fatty fish and the sweetness of the saki-miso marinade is a perfect balance and is complimented with the wasabi emulsion.

    Ingredients

    For the saki-red miso marinade:

    • 1/3 cup soy sauce
    • 1/3 cup sake
    • 1/4 cup honey
    • 2 tablespoons red miso
    • 4 pieces of sablefish, 5-6 ounces each, skin and pin bones removed

    For the Wasabi Emulsion:

    • 10 tablespoons melted butter
    • 3 egg yolks
    • 1 1/2 tablespoons wasabi paste
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons chopped pickled ginger
    • pinch of kosher salt

    Instructions

    For the sake-red miso marinade:

    1. 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.

    For the Wasabi Emulsion:

    1. 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.

    To cook:

    1. Preheat the oven to 350°F
    2. 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.
    3. 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!

    Notes

    1. Sake, red miso, wasabi and pickled ginger can all be found in the Asian section of most markets or in Asian specialty markets.
    2. Salmon fillets could be substituted for the sablefish and would be a more budget-friendly choice.
    3. Marinate the fillets at least 3 hours, overnight if possible.
    4. Nutritional Info is for the fish only.
    5. The marinade will make about 1 cup and most of it will be discarded after the fish have marinated. Assume 1 tablespoon per serving, calories = 66
    6. The wasabi emulsion makes about 2 cups of sauce and will not be all used, assume 2 tablespoons per serving with calories of 154, fat 16.2
    7. Any remaining wasabi emulsion can be refrigerated in a covered jar for 2-3 days
    Nutrition Information:
    Yield: 4 Serving Size: 1 Fillet (6 oz.)
    Amount Per Serving: Calories: 376Total Fat: 29.5gSaturated Fat: 6.2gCholesterol: 95mgSodium: 108mgCarbohydrates: 25gFiber: 0gSugar: 0gProtein: 25.9g

    Click here to follow us on Pinterest!

    Please leave a comment on the blog or share a photo on Pinterest

 

 

 
Miso glazed sablefish

Sake-Red Miso Sablefish with Wasabi Emulsion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ken in AZ

Thursday 4th of March 2021

This recipe is akin to cooking Maine lobster with a Texas BBQ sauce: the marinade completely overwhelmed the delicate, buttery Sablefish flavors, and any remaining virtues were destroyed by the overuse of Wasabi and Butter. What a tragedy!

Pat Nyswonger

Thursday 4th of March 2021

Hi, Ken....I'm sorry you did not enjoy this recipe, it is one of our favorites.

Superfood Energy Bites from Savor the Best - The Nutty Scoop from Nuts.com

Friday 5th of August 2016

[…] the Best: One recipe that we love and have made several times is the Miso Glazed Sablefish with Wasabi Emulsion, it sounds fancy and intimidating but it is fast and easy to make and it gets rave reviews every […]

Noel Lizotte

Sunday 17th of July 2016

LOL @ your deal of the year! I'll bet the fish monger changed the price after he rang up your purchase! This is such an elegant meal. I'll be saving this one for a special date night. I really like the ability to prep w/ the marinade the day before ... that makes life so much easier!

Pat

Sunday 17th of July 2016

Ha, Ha, Noel...he changed it right before my eyes! I keep watching for another 'deal' but so far, no more luck :( Thanks for the comments, this is an easy dinner to put together. Enjoy!

swayam

Sunday 17th of July 2016

So good!! Looks really nice.. love the pictures

Pat

Sunday 17th of July 2016

Thank you, Swayam....This is a deliciously rich and flavorful fish dinner :)

Vicci | It's Cheat Day Everyday

Saturday 16th of July 2016

I love when something that looks so fancy, actually turns out to be easy to prepare! This is such a gorgeous, elegant dish!

Pat

Saturday 16th of July 2016

Thank you, Vicci! This is one of my husbands favorite fish dinners. It is one of my 'special' dinners for him. :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe