By Chef Jeff Davidson
This is a very versatile recipe – the miso paste based glazed can be made days in advance and goes with almost everything. You can put it on a flipflop and it will taste good! Quite often you will see this on Black Cod or Salmon, in this case both and some tofu and some king oyster mushrooms. I’m not using my grill too much lately and this works great in the oven. The cuc salad cuts the richness of the fish really nicely, I try to look for a little balance in a plate with over all flavors and textures.
I did venture to the store for the fish in this recipe – I’ve got a great Japanese market near my house. I bought a pack of black cod (maybe 5oz), another of salmon (about 9oz), and some firm tofu – for real I bought some tofu. Remember you can use chicken, lamb, any fish or shrimp.
Ingredients:
All these fish slices were 2-3 oz
2 pieces black cod
3 pieces salmon – sliced
1 package firm tofu
1 package king oyster mushrooms
Miso Glaze:
1 cup White Miso paste
¼ cup brown sugar
¼ cup sake
¼ cup Mirin
¼ cup rice wine vinegar
1 oz soy sauce
A squeeze of grated ginger
2 T tablespoons sesame oil
Salad:
3-4 persian cucumbers sliced thin
½ red onion fine diced
Baby tomatoes ½’d
Seaweed salad
Salad dressing:
2oz seasoned rice wine vinegar
1 oz extra virgin olive oil
½ oz sesame oil
½ oz soy sauce
Method:
Dressing: throw it in a bowl and mix together
Salad: slice and toss into bowl, dress and refrigerate for a couple hours
Glaze: you guessed it: throw it in bowl and mix – refrigerate for a couple hours up to 1 week covered
Fish and tofu: line a cookie sheet with foil to ease in cleaning, top with a baking rack, put fish on rack and coat with glaze
Pre heat oven to Hi Broil, when hot put sheet pan with fish into oven for 3-4 minutes or until you get some nice color on the glaze and remove from oven and brush with more glaze
Turn oven down to 375 – return sheet pan to oven for 4-6 minutes
Plate up with some rice and cuc salad and enjoy
