- Prep Time: 12-24 hours marinating time
- Cook Time: 10 minutes
- Servings: 2
- 3 tbsp sake
- 3 tbsp mirin
- 4 tbsp white miso paste
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp extra virgin olive oil
- *4 x 6-7 oz Alaska sablefish loins or fillets
- 1 tbsp sesame oil
- 4 pak choi, cut in half
- Small piece of ginger, grated
- 1 garlic clove, crushed
- 1 tsp sesame seeds, toasted (optional)
Step 1 Prepare marinade
Put the sake and mirin into a saucepan over a high heat and reduce by a third. Turn the heat down, add the miso and sugar and cook for 1 minute, stirring constantly to prevent burning. Leave to one side and allow to cool.
Step 2 Marinate fish
Marinate the sablefish loins or fillets in the miso mixture, cover and leave in the fridge for 12-24 hours. Remove the fish from the marinade and gently wipe off any excess.
Step 3 Grill fish
Cover a baking sheet with some kitchen foil and place the fish onto it. Put under a hot grill for 5 minutes or until golden and caramelized; it should be a bit scorched on the edges without being burnt. There is no need to turn the fish as it cooks very quickly.
Step 4 Stir fry, plate and serve
Heat a wok, add the sesame oil and stir fry the bok choy, ginger and garlic until the bok choy is just slightly tender. Scatter the sesame seeds over. To plate, put the sablefish on top of the bok choi and serve immediately.