As I mentioned here, I’m not very daring when it comes to Asian food. I usually prefer to eat it at restaurants rather than cook it.
So when the opportunity presented itself to participate in the 2011 Culinary Tour around the world organized by Foodalogue, I seized it with both hands.
It takes events like this one to get me out of my comfort zone sometimes. So I challenged myself to pick a country I’ve never been to and use at least one ingredient I have never cooked with before.
Japan has recently become a fascinating destination for me so naturally, it was my first choice when it came to choosing a country.
Miso has been on my mind for quite some time so I had to use it when I chose to make a Japanese dish. Miso is made with fermented soybeans and comes in different varieties.
The most used are red and white miso, the latter being milder than the former. I used white miso and quite frankly I’m not sure how to describe it.
It is mellow but so full of flavor. It gives food that rich flavor of chicken stock with hints of sweet and salty. It is very tasty, in an Asian kind of way, if you know what I mean.
Miso Fish Skewers
- 1 pound firm fish fillet (I used tuna)
- 1/4 cup white miso paste
- 3 tablespoons mirin
- 1/2 tablespoon soy sauce
Cut the fish into 1-inch chunks.
In a large bowl, stir the miso paste, mirin, and soy sauce into a smooth marinade. Add the fish and toss well to coat the fish with the marinade. Marinate for at least 30 minutes in the refrigerator.
Thread the fish onto skewers. If using bamboo skewers, presoak them for 20 minutes before use.
Preheat the grill to medium-high heat.
Cook the fish until golden brown and cooked, 4 to 5 minutes per side.