Friday Dinner: Miso marinaded fish dinner

This miso marinaded fish is time consuming but is delicious especially with a bowl of rice.

Miso marinaded fish (for 2 people):
Snapper or perch fillet, preferably with the skin on (2 pieces) - I think cod would work fine also
Salt
Miso (3 Tbsp)
Cookine wine (1 Tbsp)
Soy sauce (2 Tbsp)
Sugar (1/2 Tbsp)

1. (Night before) Place fish on a strainer in a bowl. Sprinkle salt on and cover it with plastic wrap. Let it rest in the fridge overnight. Combine all the ingredients from miso to sugar in a ziploc bag and mix well. Store it in the fridge.
2. (In the morning) Pat dry the fish pieces and place them in the ziploc bag. Make sure the fish pieces are coated with the miso mixture. Let the fish marinade in the fridge for at least 5-6 hours.
3. (Before dinner) Preheat the oven to 350 degrees. Wipe off miso mixture from the fish with paper towel and place them on aluminum foil in a casserole or oven-safe plate with the skin side up. Bake for 10 minutes. Then boil for a minute or two on the top rack until you smell the miso.

On the side, I served broiled spinach dressed with sesame sauce, pickled celery, and broiled daikon radish with fried tofu. You could just do the fish, rice, spinach, and maybe miso soup.

The fish can stay in the fridge for up to 3 days, but the longer it sits, saltier it gets, so if you're worried about the fish getting too salty, you could marinade the fish for like only 3 hours.

This recipe was adapted from the recipe in a cookbook by Harumi Kurihara.

---

Technorati Tags:perch, snapper,cod,miso marinade,Japanese cooking,Japanese dinner,misoduke