This is a tried and true recipe that really just requires time. The longer the fish is marinated, the more miso flavor and umami is imparted into the fish. Baja Kanpachi is naturally oily so this is a very home chef friendly way to prepare the fish. Pair this dish with rice or grilled vegetables and you have a meal that takes under 15-20 minutes to execute.
Baja Kanpachi Misoyaki
Rated 3.4 stars by 8 users
Servings
2
Prep Time
2-3
Cook Time
8-10 minutes
This is a tried and true recipe that really just requires time. The longer the fish is marinated, the more miso flavor and umami is imparted into the fish. Baja Kanpachi is naturally oily so this is a very home chef friendly way to prepare the fish. Pair this dish with rice or grilled vegetables and you have a meal that takes under 15-20 minutes to execute.
Author:KnowSeafood
Ingredients
-
2 Baja Kanpachi Fillets
1 cup of white miso paste
1 cup of sake
1 cup of mirin (sweet cooking wine)
Directions
Remove defrosted fillets from the bag and pat dry.
Combine mirin and sake into a saucepan and bring to a boil. Continue to boil for 30 seconds to burn off alcohol. Transfer to a baking dish and whisk in miso paste. Let mixture cool down (this can be prepped ahead of time)
Place fillets into a baking dish and be sure to cover both sides with the miso marinade. Cover and marinate overnight or preferably 2-3 days.
Preheat the oven to 400 degrees Fahrenheit. Place an oven proof skillet inside to preheat (add a little oil to skillet)
Remove fillets from marinade and wipe off any excess but do not rinse.
Carefully place fillets into hot skillet. Bake in oven for 8-10 mins
