For a bit of Asian flair, shake-up your summer menu with Miso Marinated Fish.
At first, miso may seem like an exotic ingredient. But, this salty, yummy, fermented soybean paste adds loads of flavor. You can easily use the Miso Marinated Fish recipe with chicken. If you prefer a vegetarian (or vegan) version, use the marinade with sliced firm tofu! Currently, I’m using fish in our freezer, because Don’s going fishing again.
Miso Marinated Fish (Chicken or Tofu)
- 1/4 cup rice wine or sake
- 1/4 cup white or light miso (refrigerated at specialty food stores, get unpasteurized)
- 1 TBSP sesame tahini or toasted sesame oil
- 2 tsp Simply Asia sweet ginger garlic seasoning
- 1 tsp honey
- 16-20 oz white fish fillets
- 2 TBSP rice vinegar
- 4 potatoes, cut in chunks, and steamed to halfway done (optional)
- 4 carrots, cut in pieces, and cooked to halfway done (optional)
- Mix first 5 ingredients well, in a non-reactive container (glass or plastic). Add fish and coat well.
- Let marinate in fridge for 4-24 hours. Add vinegar for the last 2 hours of marinading, combine well.
- Lightly scrape off fillets. Lay on oiled baking pan.
- At this point you can decide whether you want to cook in frying pan, bake, or grill. The texture of your fish will also help you make this decision. I baked ours.
- After removing the fish, toss the potatoes and carrots with the marinade that's left. Heat the oven to 425 and bake the root veggies for about 1/2 hour. Then place the fish on top of veggies, and continue to bake for 15 minutes. Baking time for fish will depend on how thick the fillets are.
- Serve fish with a little mayo or tartar sauce.