Recipe: Miso Sake Roasted Sablefish

This Miso Sake Roasted Sablefish recipe enhances the fish's natural buttery flavour without overpowering it. This dish made its debut in The Dirty Apron Cooking School’s popular Izakaya Kings cooking class, and instantly became a staff and customer favourite.

Serves 2

  • 4 oz. Sablefish (skin-on)

Marinade

  • 45 ml Sake
  • 45 ml Mirin
  • 125 ml White Miso
  • 75 ml Sugar

Broth Recipe

  • 250 ml Dashi
  • 30 ml Soy Sauce
  • 10 g Ginger (sliced thin)

Garnish

  • Shimeji mushrooms
  • 40 g Carrot (julienned)
  • 80 g Soba Noodles
  • Shelled Edamame Beans
  • Garlic Chips
  • Green Onion (julienned)

Cooking Steps:

Bring Sake and Mirin to a boil to cook all alcohol off for approx. 20 seconds (Careful alcohol may flame). Turn heat off and whisk in miso till smooth then add sugar and bring back to a boil on high heat. Constantly stir to make sure marinade doesn’t burn to the bottom of the pot. Let cool, then marinade sablefish for a minimum of 2 hours or a maximum of 2 days.

Once marinated, set oven to high broil. Place Sablefish on baking sheet lined with tin foil. Be careful not to burn and check regularly. If the Sablefish is not fully cooked, but is fully caramelized, switch the oven to bake to complete. This should take 4-­‐7 minutes depending on the thickness of the Sablefish.

Add Dashi, thinly sliced ginger and soy sauce to sauce pot. Bring broth to a simmer to steep the ginger. Remove ginger once you have a mild ginger flavor. Should not be over powering.

Once your fish is out of oven and resting, add carrots, soba noodles and shelled edamame beans. Bring broth back up to heat and then plate.