Another winter staple, or any time of the year is my favorite marinade for salmon. To confess, I have made this so often that I never measure and just grab what ever elements of the recipe I have in the house. I marinate it for at least 1 hour at room temp. Here’s the original recipe.
6 each 6 ounce pieces of fish ( one and a quarter inches thick )
1 thick piece of ginger, about one inch, peeled and chopped
1 cup Mirin
1/2 cup Sake
1/2 cup Tamari
1/4 cup white miso
1/4 cup rice wine vinegar
2T. brown sugar
Vegetable oil for frying.
Heat the oven to 400.
Arrange fish in a class dish, 2inches deep.
Blend all of the ingredients except the oil in the cuisinart and pour over the fish. Marinate 2 hours and no more than four hours.
Remove Fish from the marinade and let it dry on a rack. Heat the oil in a non stick skillet until hot.
Sear each piece of fish on both sides, or til golden. Bake in the oven for 10 minutes, less if you like your fish rare or it is very thin.
| Topics: Recipes |