Miso Glazed Sablefish
Hook Point Fisheries
4
Ingredients
1/3 cup dry sake
1/3 cup mirin
1/3 cup red miso
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
4 Alaska sablefish fillets (6 ounces each)
1 pound cucumbers, halved lengthwise and thinly sliced
2 carrots, peeled and cut matchstick-sized (about 6 ounces)
2/3 cup shredded red cabbage
1/2 teaspoon grated fresh ginger
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon Sriracha sauce
2 teaspoons toasted sesame seeds
2 tablespoons chopped scallions
Directions
In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.
Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.
In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4-5 inches from broiler heat element. Broil 4-5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2-3 minutes.
To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with scallions.