1. Select the freshest fish as possible, sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.
2. Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.
3. In a bowl, add saikyo miso, mirin, and sake (and sugar, if you are using regular white miso). Mix all ingredients together and pour the marinade over the fish coating entirely for up to 2-3 days in a air tight container.
4. Remove the marinade off the fish completely. Do not leave excess miso on the fish, otherwise the fish will burn easily.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (66g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 11 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 783.7mg||27 %|
|Potassium 54.9mg||1 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 8.8g|
|Protein 2.7g||4 %|
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Calories per serving: 108
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