Miso-Marinated Sablefish Recipe

Buttery Fish, Savory Glaze, and an Umami Refresher

Aug 19, 2008 Jacqueline Church

Umami-rich dashi adds a delicious punch to this easy miso-marinated fish. Known as "Black Cod" it is neither. White-fleshed, moist, mild, Sablefish loves miso-marinade.

Sablefish is often mistakenly referred to as “Black Cod” or “Butterfish.” It is the perfect fish for this salty-sweet marinade. Loaded with nutrition and the healthiest fats, this silky fish is easy to prepare. Often the fresh sablefish is whisked off to Japan who adore it. Or, it's smoked. Ask any good Appetizing afficionado: this is a beautiful fish for smoking. If you should find some fresh, this is a must-try recipe.

An Umami Refresher

The fifth taste, in additon to sweet, salty, sour, and bitter; is umami. Savory is an acceptable English translation of umami. Mushrooms, fish sauce, parmigiano reggiano - each of these are great sources of umami. Dashi is a traditional Japanese soup broth, is made from Kombu and Katsuobushi - two of the best umami sources. It lends a depth of flavor to many dishes.

This recipe gets a boost from an umami-dense dashi. Leftover dashi can go into your soup base for ramen (throw away that little salty chem pack!) and add soy sauce to this dashi. The fish can be marinated for two or even three days, but the actual cooking time is quick, about 15 minutes.

Dashi:

• 2 1/4 C water
• 6 " piece of Kombu (dried kelp; the best is from Hokkaido)
• 1/2 C Bonito flakes (Katsuobushi)
• 2 dozen or so dried anchovies (niboshi - these can be omitted if you dont' like them or can't find them)

Soak kombu in cold cooking water about half hour to soften. Bring up to boil then add bonito, niboshi if using. Put lid on remove from heat.

Strain dashi and, if you have a cat feed him the little fishy goodies or save them for another use like miso soup or topping for rice. Or, discard them. The strained dashi is all you need for this sablefish.

Miso-Marinated Sablefish

This will make enough for 2-3lbs of fish. Reserve some if you're making a smaller portion.

Make Marinade:

• 1/2 C sherry or sake (Amontillado lends a nutty note that works well)
• 1/2 C Shiro Miso*
• 1/2 C Mirin**
• 1/2 C brown sugar
• 1/4 C Dashi

1. Whisk together sherry, mirin and miso, sugar to heat gently, dissolving the ingredients. Cool completely.
2. Add dashi last, taste correct seasoning if necessary. Place cooled marinade in glass dish, add fish skin side down.
3. Let marinate for at least four hours and up to 2 days. (Nobu marinates his for three days!)

Now, get your broiler going and set the rack in the middle of the oven, not too close to the element. If your oven is old and the broiler is one that just scorches, you can roast this fish, too.

Lightly oil the pan, remove fish from marinde. Broil or roast at 375 to 400 degrees for about 15 minutes. The edges will darken and the whole filet will be a golden brown.

Sablefish (Anoplopoma fimbria)

Sablefish provides an ample source of nutrition and was an important source of nutrition for Native populations in the Pacific Northwest and Alaska. The fats in this rich, mild flavored fish are the heart-healthy types: highly polyunsaturated fats. Sablefish is a great source of calcium, copper, iodine, iron, magnesium and phosphorus.

Most sablefish is long line caught and wild, making it a good, sustainable choice. If you liked Chilean Seabass (Patagonian toothfish) this is a good substitute.

Did you know?

• Sablefish have been known to live longer than 90. The oldest sablefish found was reported to be 114 years old.
• Sablefish have a rich oil content which makes it exceptionally flavorful.
• In fact, sablefish are the highest valued finfish per pound in Alaska and Pacific coast commercial fisheries.

Recipe Notes:

* Shiro means white miso. Miso is sold as a paste and is extremely nutritious and digestible. It is high in B vitamins and protein. Unused miso should be kept airtight in the refrigerator. It can add rich flavor to dips, sauces, soups and marinades.

** Mirin is sweetened rice wine used in Japanese cooking to provide sheen, sweetness and to balance fishiness. It is low in alcohol.

The copyright of the article Miso-Marinated Sablefish Recipe in Gourmet Food is owned by Jacqueline Church. Permission to republish Miso-Marinated Sablefish Recipe in print or online must be granted by the author in writing.

Sablefish

Shiro miso

Dashi

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Aug 26, 2008 7:54 AM

Guest :

Traditionally in Japan macherel is often marinated and cooked in the same type of marinate. Canned version is also sold in Japanese stores in small cans. They are delicious.

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