Sticky Notes of Thoughts

…because some thoughts are worth remembering

On Misoyaki Salmon (Recipe)

2013-06-15 08.28.52

It’s important to strike a balance between “proper way of doing things” and being resourceful and adapting, especially when you are living in another country. For everyday cooking, it seems silly to tracking down just the right ingredient to make your favorite dish at great lengths (or ordering online), or spend a lot of money for imported goods or produce of questionable quality.

I was craving misoyaki butterfish, but because restaurants in Denmark won’t have that, and butterfish is no where to be found, but relatively inexpensive miso is available, I made misoyaki salmon that’s pretty easy, even for an inexperienced cook. It just requires forethought as it needs to be marinated for 24 hrs.

Misoyaki Salmon (Adapted from the recipe here)

  1. Combine 3 Tbsps of sake*, 4 Tbsps of soy sauce, 1/2 cup white miso**, 5 Tbsps sugar in a metal bowl, and set it over a small pan with about an inch of water. Heat the pan so you can “double-boil” the mixture over the steam until it starts to thicken a bit, stirring occasionally, about 20 minutes. Let it cool in the refrigerator.
  2. When the mixture is sufficiently cool, place 4 salmon fillets (about 6 ounces each) in the bowl (or a sealable container) with the miso mixture. Cover and refrigerate for at least 24 hours.
  3. When ready to cook, rinse off the marinade from each of the fillet under water. Pat dry.
  4. Pour a tsp of vegetable oil (or sesame oil, if you have) in a pan, and sauté the fillet with skin side down on medium high heat, about 4 minutes. Make sure to not crowd the pan so you can get a nice sear.
  5. Flip the fillets, and cook the other side for about 3 minutes. Move them to a plate and tent with foil.
  6. In the same pan, add 1/4 cup of water and loosen any bits on the bottom of the pan to make a sauce. Turn off the heat. Drizzle the sauce onto the fish.
  7.  Sprinkle some toasted sesame seeds on the fillet and serve with rice.

*White wine would work fine, too. I used left over cava (Spanish sparkling wine), and it tasted great

**I used a cheaper Korean miso (that would be considered “dark miso”) and it worked fine, too.

Photo: obviously the fillets got eaten up very quickly that I failed to take a photo of it…. Instead, it’s a photo of a fish market stall in Hakodate, Japan.

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This entry was posted on April 4, 2015 by in Recipes and tagged , , .
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