How to make Miso Sablefish with Apple Daikon salad - Chef Wayne Sych

sablefish

🥗Healthier: cod

💰Cheaper: pollock

Cod and pollock are more readily available and less expensive alternatives.

white miso

🥗Healthier: yellow miso

💰Cheaper: soybean paste

Yellow miso is slightly less sweet and can be used for a similar flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar provides acidity without alcohol, while white wine can mimic the flavor profile.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness while being a natural alternative.

Prepare the miso marinade by combining white miso, mirin, sake, and sugar in a double boiler until smooth and the sugar is melted.

Let the marinade cool completely before using.

Coat sablefish fillets in the cooled miso marinade, ensuring they are fully covered, and let them marinate for 12 to 24 hours.

After marinating, remove sablefish and pat it dry.

Preheat the oven to 375°F to 400°F.

Place the sablefish skin side down on parchment paper in a baking dish.

Bake the sablefish until cooked through, monitoring for color due to the sugar content in the marinade.

Prepare the apple salad dressing by whisking together mayonnaise, Dijon mustard, and miso paste with sesame oil.

Dice daikon radish and Granny Smith apples, and chop celery and green onions for the salad.

Combine all salad ingredients and dress them before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens