Miso Glazed Sablefish
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.
Servings: 4 Servings
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:
- 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.
To cook:
- 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!
Notes
- 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
Serving: 1Fillet (6 oz.) | Calories: 376kcal | Carbohydrates: 25g | Protein: 25.9g | Fat: 29.5g | Saturated Fat: 6.2g | Cholesterol: 95mg | Sodium: 108mg
