Saikyo Miso Baked Fish

이 레시피 정보

Saikyo yaki, or miso-marinated grilled fish, is a Kyoto specialty built on saikyo miso -- a pale, notably sweet white miso -- used to marinate mild fish like black cod, salmon, or sea bream before grilling. 이 가정용 버전은 숯불에 굽는 대신 생선을 굽거나 굽는 방식이지만 필수 기술은 그대로 유지합니다. 즉, 생선에 양념을 하고 가볍게 절이는 며칠 동안 된장 양념을 한 다음, 된장의 당분을 캐러멜화하여 깊게 윤이 나는 빵 껍질로 만드는 강하고 빠른 열이 뒤따르는 것입니다. The technique requires wiping excess miso off the fish before cooking, since miso burns quickly under a broiler; a light film left on the surface is enough to caramelize beautifully while the marinade's sugars work their magic from the inside. Traditionally the fish marinates 2-3 days, giving the flesh time to firm slightly and take on a deep umami sweetness that plain seasoning can't replicate. Served with steamed rice and a bowl of miso soup, saikyo yaki is considered one of the more refined preparations in home-style Japanese cooking -- simple in ingredients, but reliant entirely on time and technique for its result.

재료

서브 2

• 2 filletsblack cod or salmon(about 150g each)
• 5 tbspwhite miso (saikyo miso preferred)
• 3 tbsp미린
• 2 tbsp술
• 2 tbsp설탕
• 1 tsp소금
• 1 tsp중성 오일(for the broiler pan)
• 1 tsppickled ginger(봉사를 위해)

조리법

1. 1

   Salt the fish

   Lightly salt the fish fillets and let sit 15 minutes, then pat dry -- this draws out excess moisture so the marinade penetrates better.

2. 2

   매리네이드를 만들어 보세요

   Whisk miso, mirin, sake, and sugar together in a bowl until smooth.

3. 3

   마리네이드

   생선을 된장 혼합물에 완전히 입힌 후 용기나 지퍼백에 넣고 최소 8시간 동안 냉장 보관하세요. 전통적인 깊은 맛을 즐기려면 2~3일 정도가 이상적입니다.

4. 4

   Wipe off excess miso

   Remove fish from the marinade and gently wipe off most of the miso with a paper towel or your fingers -- leaving a thick layer will burn under the broiler.

5. 5

   브로일

   Line a broiler pan with foil, oil lightly, and broil the fish 4-5 inches from the heat for 6-8 minutes, watching closely, until the surface is caramelized and deep golden-brown and the fish flakes easily.

6. 6

   서브하다

   Serve immediately with steamed rice and pickled ginger.

변형

• •

  Da die nicht der Fall ist, müssen Sie sich die ansehen, in der Morina somon или a pessoa ist, die Sie brauchen。

• •

  库扎鲁托玛库・伊埃林・塔巴达・库扎鲁托尤恩:オルタ・デュシュク・テシュテ、ヤプシュマズ・ビル・タバダ、彼女のタラfu4タゲ・オラカク・シェキルデ・クザルトゥn。

• •

  ツаーでは、最高のパfoォーマンсуを楽しみながら、最高のパfoォーマンsuを楽しみましょう。

저장

Unmarinated or freshly marinated fish keeps refrigerated up to 3 days before cooking. Cooked fish is best eaten fresh, but leftovers keep 1-2 days refrigerated; reheat gently in a low oven to avoid drying it out.

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