Miso Black Colin Fish Recipe
A sustainable version of cod, from British model and cookbook author Sophie Dahl.
1 cup white miso paste
2 tbsp sake
2 tbsp mirin
1 tbsp dark brown sugar
1 tsp tamari (wheat-free soy sauce)
4 pollack fillets (about 7 oz. each)
Step 1: Put all of the marinade ingredients into a saucepan and heat over medium heat, stirring until all the sugar has melted. Bring to a boil, stir, and take off the heat. Leave to the side until totally cooled.
Step 2: Wash and dry the fish. The next step is up to you, but I tend to put the marinade into a couple of resealable plastic bags, put two fish fillets in each, shake them up to make sure the fish is saturated with the miso, then leave in the fridge overnight. You can also just put the fillets in a shallow dish, pour the marinade on top and leave, covered, in the fridge for a few hours, but the overnight magic is worth it.
Step 3: Preheat the broiler so that it’s searing hot and put the fish on a broiler pan, pouring any excess marinade on the top. Broil for about 3 minutes on each side. Serve with some rice and a salad of cucumbers and shredded green onions.
See more recipes from Sophie Dahl.
Reprinted with permission from Sophie Dahl’s Very Fond of Food (2012 Ten Speed Press).