I love fish – when other people cook it. I can do shrimp, calamari and other bites of seafood you might put into a stir-fry, but the results from my attempts to cook fillets of fish have been mediocre at best. So when a co-worker suggested I cook fish in miso paste and mirin a few weeks ago, I thought, why not? It certainly can’t be any worse than the other fish I have cooked (and eaten).
But the outcome wasn’t mediocre – it was delicious! Without a doubt the best fish I have ever cooked (which may not be a great distinction, but I promise, it is really good!). I immediately thought that I needed to share this unbelievably easy, healthy, and tasty dish with others. I hope you enjoy it as much as I do!
Baked Miso Mirin Fish
- White, flaky fish – I have used basa and blue grenadier, but I think almost any kind would work (and probably salmon, too, but I haven’t tried it)
- Miso paste
Place the fish on a large piece of aluminum foil coated with non-stick cooking spray. Using the backside of a spoon, spread a very thin layer of miso paste over the entire fish.
Make sure to smooth out any areas where they miso may have collected – a mouthful of miso is not appetizing! Splash enough mirin on the fish to coat it, but not so much to leave it swimming in a puddle of the liquid. Fold the ends of the aluminum foil together to envelope the fish in its own personal baking pocket.
Bake at 400 F for 10-15 minutes or until flaky and cooked through. Open the foil carefully to avoid getting burned by the steam. Voila – you have dinner!
To keep the dish super healthy, serve with green beans or asparagus cooked in olive oil, garlic, salt, and splash of mirin. The mirin will caramelize as it cooks in the pan, giving the veggies a slightly sweet flavor. If you’re looking for something a little fancier, serve the fish with Black Sesame Asparagus using this recipe from Set The Table. If you’re hungry, add another side dish of sweet potatoes roasted with olive oil, garlic, salt, and cayenne pepper. Still healthy, still delicious! Enjoy!
*Mirin is a type of sweet rice wine used in Japanese cooking. In Melbourne, I can find it in the Asian section of the grocery store. I’m hoping I will be able to find in there in the U.S. as well!