We love miso marinated sablefish! True, the marinade process takes up to 3 days but the perfect marriage of the miso marinade with this black cod is a “delice.”
Of course I ordered the sablefish on line. I haven’t found this type of fish, nor many others in the region. Another delicious thing is that when sablefish is cooked, it flakes beautifully.
A good marinade container for this recipe is a 1 gallon ziplock. Place the fish in the bag with the marinade, find a flat place in the refrigerator and leave it for 3 days, flipping the bag whenever you feel like it.
I’ve always been interested in Asian pickles, in fact I’ve made a few myself. The other day I was reading about pickled mustard greens. I like mustard greens but I haven’t seen any around here, so I ordered some already pickled on line as a base for a stir fry.
These mustard greens are definitely a different variety than the common greens that I grew up eating. Their stalks are quite a bit larger, yet perfectly edible (Maybe Chinese).
In addition to the mustard greens, I added some swiss chard from the garden, snow peas gifted by my neighbor Caroline and one hot pepper with seeds for the stir fry.
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.
Pickled Mustard Greens Stir Fry
2 tbsp peanut oil
3 garlic cloves, thinly sliced
1 hot, red chilli pepper with seeds, halved
1 bunch of Swiss chard, chopped
1 handful of snow peas, quartered
2 pieces of pickled Chinese mustard greens, diced
1-2 tbsps sugar
Heat the oil and add the garlic and chilli pepper, cooking until the garlic is soft and slightly brown. Add the chard and snow peas cooking until the chard leaves are wilted. Lastly, add the mustard greens and sugar, cooking for about 2-3 minutes.