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Sake-Red Miso Sablefish with Wasabi Emulsion

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.
4.70 from 10 votes
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Prep Time: 30 minutes
Cook Time: 12 minutes
Additional Time: 3 hours
Total Time: 3 hours 42 minutes
Servings: 4 Servings
Calories: 376kcal
Author: Pat Nyswonger

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

  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

Serving: 1Fillet (6 oz.) | Calories: 376kcal | Carbohydrates: 25g | Protein: 25.9g | Fat: 29.5g | Saturated Fat: 6.2g | Cholesterol: 95mg | Sodium: 108mg