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
- 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)
- 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).
- 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).
- 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.
- Garnish with sesame seeds (optional) and enjoy!