Miso Marinated Fish
Miso Marinated Fish
Ingredients
- 1 1/2 pounds black sea bass, or sea bass or salmon
- 1/2 cup sake, Japanese rice wine
- 1/2 cup mirin
- 1/4 cup brown sugar, reduce if you prefer less sweet
- 2 tablespoons miso paste, red or white
Instructions
- 1
Pour the sake into a small saucepan. Bring to a boil and simmer for a couple of minutes to evaporate the alcohol. Remove from heat and let cool completely.
⏱️ 5 min
- 2
In a non-reactive container, combine the mirin, brown sugar, and miso paste. Mix well until the sugar is dissolved and the mixture is smooth.
⏱️ 3 min
- 3
Once the boiled sake has cooled completely, add it to the mirin-miso mixture and stir to combine.
⏱️ 2 min
- 4
Pat the fish dry with paper towels. Place the fish pieces into a glass container and pour the prepared marinade over them, ensuring the fish is fully covered. Cover the container.
⏱️ 5 min
- 5
Refrigerate the fish to marinate for at least 36 to 48 hours (or at least 2 days) for optimal flavor.
⏱️ 2880 min
- 6
When ready to cook, preheat your air fryer to 400°F.
⏱️ 5 min•🌡️ 400
- 7
Remove the fish from the marinade and pat it thoroughly dry with paper towels. This helps with caramelization and prevents steaming.
⏱️ 2 min
- 8
Line the air fryer tray with parchment paper. Place the dried fish pieces on the parchment paper and cook in the preheated air fryer for 8 to 10 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary based on the thickness of the fish. Do not overcook.
⏱️ 10 min•🌡️ 400
- 9
For a caramelized finish, broil the fish on high for 2 minutes immediately after air frying. Watch carefully to prevent burning.
⏱️ 2 min
- 10
Serve immediately. Garnish with sliced green onions or pickled ginger, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Marinated Fish
- 1 1/2 pounds black sea bass, or sea bass or salmon
- 1/2 cup sake, Japanese rice wine
- 1/2 cup mirin
- 1/4 cup brown sugar, reduce if you prefer less sweet
- 2 tablespoons miso paste, red or white
Instructions
- 1
Pour the sake into a small saucepan. Bring to a boil and simmer for a couple of minutes to evaporate the alcohol. Remove from heat and let cool completely.
⏱️ 5 min - 2
In a non-reactive container, combine the mirin, brown sugar, and miso paste. Mix well until the sugar is dissolved and the mixture is smooth.
⏱️ 3 min - 3
Once the boiled sake has cooled completely, add it to the mirin-miso mixture and stir to combine.
⏱️ 2 min - 4
Pat the fish dry with paper towels. Place the fish pieces into a glass container and pour the prepared marinade over them, ensuring the fish is fully covered. Cover the container.
⏱️ 5 min - 5
Refrigerate the fish to marinate for at least 36 to 48 hours (or at least 2 days) for optimal flavor.
⏱️ 2880 min - 6
When ready to cook, preheat your air fryer to 400°F.
⏱️ 5 min•🌡️ 400 - 7
Remove the fish from the marinade and pat it thoroughly dry with paper towels. This helps with caramelization and prevents steaming.
⏱️ 2 min - 8
Line the air fryer tray with parchment paper. Place the dried fish pieces on the parchment paper and cook in the preheated air fryer for 8 to 10 minutes, or until the fish is cooked through and flakes easily. Cooking time may vary based on the thickness of the fish. Do not overcook.
⏱️ 10 min•🌡️ 400 - 9
For a caramelized finish, broil the fish on high for 2 minutes immediately after air frying. Watch carefully to prevent burning.
⏱️ 2 min - 10
Serve immediately. Garnish with sliced green onions or pickled ginger, if desired.
⏱️ 1 min