Miso Marinated Fish

Below are photos of a food preparation technique I’ve learned since coming to Japan. I mention it because it’s one I’ll likely continue even after we leave this country . Apparently it’s an ancient technique that was popular prior to refrigeration. Today, it’s the achievement of robust flavor that keeps this simple technique a mainstay in the Japanese cook’s repertoire. Basically, fish fillets are wrapped in a cloth and a miso marinade is spread on both sides of the cloth. The marinade does not touch the fish, but the strong flavors from the thick miso paste pass through the cloth and saturate the fish. After a couple days of marinading, the miso is scraped from the cloth, the fish removed, and grilled. The end result is tangy and hardly fishy. I probably would not serve it for a dinner party. It’s not so attractive. I'd categorize it more as weekday evening comfort food. So, if you’re working to add more omega 3’s to your diet by eating more fish, give it a try! First, spread the miso (mixed with a little mirin and citrus peel). Next, place half of the cloth on the spread miso. Place the fish on the cloth and cover with the other half of the cloth.

Spread the rest of the miso on the top of the cloth. Cover and put in the refrigerator.

After two days, remove fish from between the cloth. Broil.

Squeeze a little lemon on the fish. Enjoy!