Miso-blackened fish fillets

Miso-blackened fish fillets

By
From
Ben's BBQ Bible
Serves
6
Photographer
Billy Law

This recipe features a classic Japanese miso marinade. Actually, it’s more like a cure, as the salt and sugar work together to draw the moisture out of the fish. This helps to improve the texture of flaky fish and imparts a wonderful flavour.

Miso marinade was made famous in the West by the restaurant chain Nobu in its legendary black cod recipe. It also works well with chicken and pork, although you will need to leave it to marinate for longer. I use it with Robatayaki miso eggplant, and you can use it as a base to make dressings for salads and sashimi dishes.

Ingredients

Quantity Ingredient
1 quantity Miso marinade
4 large fillets of flaky flsh
coriander and oregano leaves

Method

  1. Pour enough marinade over the fish fillets to cover them well. Cover and leave to marinate in the refrigerator for 8 hours or overnight, turning the fillets several times.
  2. Remove the fillets from the marinade and allow to come to room temperature. Cut into large chunks or cubes and thread onto long metal skewers or pre-soaked bamboo skewers.
  3. Prepare your barbecue for direct grilling over a medium–high heat.
  4. Place the skewers above the coals, so the sugar in the miso marinade caramelises and blackens slightly. Cook for 6–8 minutes, turning the skewers regularly.
  5. To serve, brush with a little unused marinade, and garnish with coriander and oregano.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again