Miso Marinated Sablefish with Sugar Snap Peas

The State of Pennsylvania, among others, is an “open carry” state.  Which means that it is your constitutional right, based on the 2nd amendment, to take your gun openly into any establishment, event, park or wherever, except to a hospital, the courthouse and, I imagine the police station.  Most open carriers have a holster but I think you can just carry it in your hand, the better to be prepared in case anybody else has a gun, then you don’t have to worry about being the fastest draw in Honesdale.

New to Pennsylvania, I first saw a crazy looking man with a holstered gun when my husband pressured me in to going to Walmart with him.

Me:  He’s got a gun, he’s got a gun!  Let’s get out of here!

My husband:  It’s okay, it’s his constitutional right.

I said all of that to say this:  I needed to go to Super Duper, masked and gloved, to rapidly grab vegetables from the shelves, while maintaining 6 feet social distance from other shoppers who were neither masked nor concerned with social distance.  While backing up, skipping around and dashing sideways I quickly grabbed two bags of what I thought were snow peas while racing to the register and out.  You don’t dare suggest or protest the lack of social distancing to any of the other clients because besides open carry, there is also “concealed carry”(unlike open carry, you do need an easy to get permit) that allows you to have a gun in your purse, jacket, pocket, stuck into the back of your pants covered with your shirt or in your bra.  Aside:  There was a stand-off  in the local pizza parlor between two concealed carry ladies who, whatever the argument, arrived at the conclusion that the disagreement just might be a killing offense.  So that’s why I made sugar snap peas.

I sweated garlic, ginger, onion and yellow bell pepper in olive oil to add interest to the peas.

I also stirred in a teaspoon of garlic chilli sauce because we like it that way 🙂

Sablefish or black cod is a superior fish and when smoked, has a buttery flavor.  Before I knew the plague was coming, I bought about 24 of these filets online for the freezer.   So happy I did!  They are truly gourmet.

The sablefish should be marinated in the refrigerator for 2-3 days with miso paste, sugar, sake and mirin.  I used Aji-mirin because that’s all I had but would have preferred hon-mirin.  Hon-mirin has no added salt and sugar and a higher alcohol content.  High enough that I can’t get it from Amazon because it’s considered a wine.

After the fish has marinated I lightly brush off any excess marinade before cooking.  Decades ago, my husband suggested I use cheap paint brushes for applying barbecue sauce instead of the more expensive kitchen brushes made for that purpose.  I didn’t care and still don’t.  It makes him happy and I spend so much more money on really cool kitchen tools 😀

I love this fish!

Asian Flavored Sugar Snap Peas

1 tbsp soy sauce

1 tbsp chicken broth

1 tsp garlic chilli sauce

2 tbsp peanut oil

1/4 onion,  chopped

1/4 yellow bell pepper, chopped

1 tsp grated garlic

1 tsp grated ginger

8 -12 ounces sugar snap peas

Mix the soy sauce, broth and chilli sauce together and set aside.  Sweat the onion, bell pepper, garlic and ginger in the oil until soft.  Add the peas and saute for about 1 minute.  Add the reserve sauce, bring a to boil, then simmer for about 5 minutes.

Miso Marinated Sablefish

1/4 cup sake

1/4 cup hon mirin or aji mirin

4 tbsp white miso

3 tbsp sugar

6  4-6 ounce skin on sablefish fillets

1 tbsp peanut oil

Mix the sake, mirin, miso and sugar together, then slowly heat, stirring over a flame until the sugar has dissolved.  Cool, then place in a zip lock bag with the fillets, gently squishing to thickly cover the fish with the marinade.  Refrigerate for 2-3 days.

Heat the oil in a hot skillet, add the fish skin side down, cooking for about 2 minutes, turn and cook for 2-3 additional minutes.






About cookinginsens

An American living in Burgundy, France
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8 Responses to Miso Marinated Sablefish with Sugar Snap Peas

  1. Mad Dog says:

    Your fish looks delicious.
    I have had some experience with guns myself, in Georgia. Aside from my ex-girlfriend’s mother, who carried an unlicensed revolver when she deposited money in the bank night safe (and would draw it out of her purse and wave it around dangerously on returning home), other acquaintances would often ask if they could leave their gun in my truck when we were out for the evening and about to enter a bar or restaurant that had a security guard.
    The freezer can be a source of joy – I found a leg of lamb this weekend, which had been resting for 6 months or so. It turned out to be the most tender joint ever.

    • I hope I find a leg of lamb or even a rack, which is possible. I don’t like gun “play”. My husband and his family have lots. The one above is mine but I treat it like the dangerous weapon it is and I never carry it out to anyplace, although I have a concealed carry permit, except the shooting range.

      • Mad Dog says:

        I agree with you. I used to shoot game in England, but the shotguns lived in a locked box and only came out on a specific hunting day. People always walked around with the guns broken (open) or pointed straight up in the air. It was all very sensible, because otherwise accidents happen.

  2. Colleen says:

    I’ve got to get my hands on some sablefish now. And in Oklahoma, we have permitless carry—-meaning you don’t need a license to conceal or open carry! Scary!

  3. Ubahakwe says:

    With my interest with getting new recipes lately, mostly due to staying at home all day. This is a great one to try though I don’t know what Aji…. means, would live it if you tell me more about it
    Thank you so much for the recipe

    • “I used Aji-mirin because that’s all I had but would have preferred hon-mirin. Hon-mirin has no added salt and sugar and a higher alcohol content. High enough that I can’t get it from Amazon because it’s considered a wine.”

  4. The gun part of your story is really scary – especially since it’s not guns that kill people but people!!

    I’ve found anything marinated in sake or mirin to be absolutely wonderful, tender and juicy! You don’t get the same effect with wine or beer!!

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