This marinade is a modern take on a classic Japanese preparation made famous with black cod, also known as sablefish, gently marinated in miso and then broiled to perfection. The sweet-salty umami of miso, combined with the brightness of citrus and subtle sweetness of agave, creates a rich, layered flavor that works beautifully on seafood such as salmon, mackerel, albacore, ono, or opah. It’s also excellent on pork tenderloin, ribeye, or even tofu, giving them a deeply savory glaze when grilled or broiled. Allow time for the flavors to penetrate—an overnight soak works wonders—then wipe off the excess before cooking for the perfect golden caramelization.
INGREDIENTS:
2 cups light miso
1 tablespoon mirin
1 tablespoon sake
3/4 inch long piece of ginger, finely grated
Juice of half an orange
Agave syrup or sugar as needed
METHOD:
Place the miso in a non-reactive bowl (glass, ceramic, or stainless steel).
Whisk in the mirin and sake until smooth.
Grate the ginger, then squeeze it over the miso mixture to release the juice. Whisk to incorporate.
Add half of the orange juice and whisk well. Taste the mixture. The orange flavor should be present but not dominant. Add more juice gradually, tasting as you go, until the flavors are balanced.
Check for sweetness. The marinade should be lightly sweet and never bitter. Add agave syrup (easy to blend) or sugar (whisk thoroughly to dissolve) as needed.
Taste again and adjust with additional orange juice or sweetener if necessary. For extra depth, stir in a few drops of toasted sesame oil and soy sauce, being careful not to overpower the miso.
Use the marinade on fish, meat, or tofu. Cover and refrigerate at least 6 hours, preferably overnight.
Before cooking, wipe off excess marinade to prevent burning. Broil, grill, or sear until golden and cooked through.
Tip: The sesame oil should be barely noticeable—just enough to add a whisper of smokiness.
SOURCE: Chef Andrew Cohen
