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!
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.
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.
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.
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.
This recipe has been adapted from Chef Peter Birk of Ray’s Boathouse, Seattle, WA
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- Red Snapper Veracruz
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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
For the sake-red miso marinade:
- 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:
- 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!
- Sake, red miso, wasabi and pickled ginger can all be found in the Asian section of most markets or in Asian specialty markets.
- Salmon fillets could be substituted for the sablefish and would be a more budget-friendly choice.
- Marinate the fillets at least 3 hours, overnight if possible.
- Nutritional Info is for the fish only.
- 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
- 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
- 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