Asian Miso Marinated Fish

I hope everyone is having a great start to the weekend! The weather is gorgeous today in New Hampshire. I have to make this post short because Teddy and I are headed off for a long walk at the rail trail to soak up some sun and fresh air.

He’s always the happiest dog there :). I can’t keep him waiting too long!

Luke and I went out to dinner last night and had a swordfish entree that was okay, but not great. It needed a better sauce. The subpar meal reminded me that I made a far superior fish this past week and have yet to share this great Asian Miso Marinated Fish recipe.

This marinade was FULL of delicious Asian flavors and made a great sauce too. It was also super simple and easy to make. You do need a few Asian ingredients (like miso paste), but they are all staple Asian ingredients that you will be glad you have stocked (if you don’t already).

I used the marinade on Hake, but I think it would work wonderfully on any white fish. I definitely want to try it on swordfish soon. This was my first time eating Hake. It’s a little too fishy of a fish for me but the sauce was flavorful enough to disguise the fishiness and make it delicious (until recently, I would only eat seared tuna and I have been trying to expand my fish taste buds).

Here’s how you make it:

Just mix all of the ingredients together in a tupperware container, put the fish in, cover and marinade in the refrigerator for a few hours (I did for about 4).

Then cook the fish over medium high heat on an oiled pan for about 4 minutes on each side, until cooked through. In the meantime, pour the rest of the marinade in a sauce pan and reduce (if you want extra sauce for the fish).

Serve and enjoy!

Asian Miso Marinated Fish

Adapted from Rasa Malaysia

Ingredients:

• 4 tbsp red miso paste
• 4 tbsp white wine (I used sauvignon blanc)
• 2 tbsp white wine vinegar
• 2 tbsp rice cooking wine
• 3 tbsp sugar
• 2 fillets of white fish (I used Hake)
• sesame seeds for garnish (optional)

Directions:

1. Mix all of the ingredients (except fish!) in a tupperware container until well combined. Place the fish inside the container, cover, and marinade in the refrigerator for a few hours (I marinated them for 4 hours).
2. When ready to cook, heat an oiled pan to medium high and cook the fish for about 4 minutes per side, until cooked through (you may need to adjust the time depending on the thickness and type of fish you use).
3. While the fish is cooking, pour the leftover marinade in a sauce pan and reduce for a few minutes. This creates a delicious sauce for the fish.
4. Garnish with sesame seeds (optional) and enjoy!