Miso-marinated Grilled Kingfish
We got some nice kingfish from the fish market that was very fresh. So fresh, I could have eaten it raw! :)
We wanted to try a new way of eating it, and www.rasamalaysia.com/2007/04/recipe-black-cod-with-miso.html recipe seemed yummy and authentic enough. It's also the recipe made famous by Nobuyuki Matsuhisa and one of Robert De Niro's favorites.
Sure enough, the miso, sugar and sake glaze gave the fish a nice golden sheen and yummy charred bits. The flesh also seemed sweeter. Well duh, there's sugar.
Our only regret was not marinating it for long enough for it to develop the "candy" texture. Perhaps next time, we'll leave it overnight.
- www.rasamalaysia.com/2007/04/recipe-black-cod-with-miso.html - adapted from Nobu's recipe
- Miso Marinade including recipe from Homma, p205. Before refrigeration, packing fish in miso was used as a preservative. The high salt content prevents molds and bacteria from growing, and the enzymes break down the flesh of the fish, making it extremely tender.
- www.epicurean.com/featured/sweet-miso-marinated-fish-reci... from Corinne Trang's The Asian Grill
The shiro-miso is combined with sugar and tangy sake to create a smooth, creamy marinade in which the fish is marinated for 24 to 48 hours. The longer the fish is marinated, the firmer and sweeter it becomes, hence "fish candy."