Fish Misoyaki

[zhemao]

Last night I decided to try making fish misoyaki. Misoyaki is a method of preparing meat by marinating it in miso-based marinade and then grilling it. The method I used isn't entirely authentic, but it's far easier than the traditional way and gets pretty good results.

This is generally made with butterfish, but they don't have that at my grocery store, so I used rockfish instead. I grilled the fish in a pan, but if you have an oven with a broiler, you can use that instead.

Ingredients:

• Rockfish


• Miso paste


• Rice wine


• Honey


• Ginger


• Scallions


• Salt


• Vegetable oil

Directions:

1. To make the marinade, dissolve two tablespoons of miso paste with one tablespoon of rice wine.


2. Add a tablespoon of honey and some grated ginger. Mix well.


3. Clean the fish by rubbing with salt and rinsing in cold water. This will clean off the sliminess on the skin.


4. Pat the fish dry with a paper towel.


5. Lay down a sheet of Saran wrap and put the fish on top.


6. Use a spoon to spread a layer of marinade across the fish.


7. Flip the fish over (still on top of the Saran wrap) and spread marinade on the other side as well).


8. Wrap the fish with the Saran wrap and put it in the fridge to marinate overnight.


9. Chop a scallion root into small slices.


10. Remove the fish from the Saran wrap and scrape off the excess marinade with a spoon.


11. Add a bit of oil to the pan and heat it up on medium. Make sure to spread the oil as evenly as possible.


12. Add the scallions and stir until fragrant.


13. Push the scallions to the side of the pan then add the fish.


14. Turn the heat to low. The miso paste easily burns and we won't be adding any extra liquid, so it's important to control the heat.


15. Let the fish cook on one side until the edges on top start to turn white. Shake the pan every now and then to avoid sticking.


16. Flip the fish over and continue grilling until the bottom is nicely browned. At this point, the fish should be cooked through.


17. Turn off the heat and remove the fish and scallions from the pan.


18. You should also scrape the bits of burnt miso off the bottom of the pan and serve these as well. They're absolutely packed with flavor.

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