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reading tiger

Belated Fish Notes

Seafood CSA drop was Saturday; we got six small fillets of black cod. I marinated them in miso and sake for two days and then broiled them. And that was an excellent choice. The browned (caramelized) ends of the fillets were particularly delicious. I did half skin-side up and half skin-side down, and thus I learned to broil them skin side down next time.

The only downside: kids didn't like the fish. But they tried it!

We did have a bit of leftover fish, so I think we will have cross-cultural fish fried rice on Friday.


Have I mentioned that I was inspired by your posting on SirenSea to check them out and have signed up for a bi-weekly drop in Mountain View? I tried a stovetop smoking technique with the black cod fillets, which was delicious. I love miso-marinated fish at restaurants but have never made it myself. What kind of miso? And roughly how much? Love those caramelized bits!
I seem to have inspired many people to sign up for SirenSeaSA!

I followed a recipe for the marinade that was roughly 1/2 cup sake, 1/2 cup mirin, 1/3 cup sugar, 1 cup white miso -- bring the sake and mirin to a simmer on the stove first, stir in the sugar until it dissolves, then whisk in the miso. Cool and then pour over the fish.
Great, thanks. That's a lot more miso than I would have guessed, so I'm glad I asked. I can hardly wait to try it.