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:
- ⅓ cup soy sauce
- ⅓ cup sake
- ¼ cup honey
- 2 tablespoons red miso
- 4 pieces sablefish 5 to 6 ounces each, skin and pin bones removed
For the Wasabi Emulsion:
- 10 tablespoons butter melted
- 3 egg yolks
- 1 ½ tablespoons wasabi paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons pickled ginger chopped
- pinch 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
Finding the ingredients: Sake, red miso, wasabi paste, and pickled ginger can usually be found in the Asian foods section of most grocery stores or at Asian markets.
Substitute salmon if needed: Salmon fillets work well in place of sablefish and are often a more budget-friendly option.
Give the fish time to marinate: Marinate the fillets for at least 3 hours, but overnight will give the best flavor.
Extra marinade will be discarded: This recipe makes more marinade than the fish will absorb. Discard any marinade that has been in contact with raw fish.
You'll have leftover sauce: The wasabi emulsion makes more than you'll need for four servings. Store any extra sauce in a covered container in the refrigerator for up to 3 days.
Nutrition information: The nutrition estimate includes the fish and a portion of the wasabi emulsion, but not all of the marinade, since most of it is discarded after marinating.
Nutrition
Serving: 1Fillet (6 oz.) | Calories: 376kcal | Carbohydrates: 25g | Protein: 25.9g | Fat: 29.5g | Saturated Fat: 6.2g | Cholesterol: 95mg | Sodium: 108mg
