Sweet Miso Fish Marinade Recipe (video)

You will frequently see this marinade on Japanese menus used on gindara (sablefish), sometimes referred to as "black cod." If you can't find gindara, this marinade can be used on lots of different kinds of fish, and we used it here on some gorgeous hamachi (skipjack) cheeks. The marinade itself is a slightly sweet miso-based marinade that includes mirin (Japanese cooking wine) and sake. One thing you want to keep in mind here is to reduce the excess moisture in the fish as much as possible, so after using the salt to draw out some of the moisture, minimally rinse it in sake (not water!) and only wipe the excess marinade off, don't rinse it off.

Typically this is made with a sweetened white miso called saikyo miso. We didn't have that on hand, so we sweetened the mixture with a small amount of maple syrup. Also, we pretty rarely use our miso, so it was a little dried out, as you can see! We just let it sit in the mirin and sake for a while and it softened enough to easily mix. Watch your salt with this recipe, because miso is typically quite salty, and you don't want to over-season your fish.

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