Broiled Fish with Sesame Seeds

I did manage to cook a simple and quick miso marinated broiled fish with rice and a miso soup, no nice pickles nor vegetables. The fish is refreshed as in many Japanese recipes by salting it for half an hour to draw out the excess liquid. Make the marinade while the fish is in the fridge. I forgot to get the pickled ginger out for the picture…

Broiled Sea Bass Salmon with Sesame Seeds

Suzuki no Gomaniso-yaki
page 373
serves 4

Preparing the fish:

• 1 pound salmon fillet, with skin (the original recipe suggests sea bass, mackerel, or red snapper)
• 1 1/2 teaspoons salt

Salt the fish on both sides, set it on a wire rack over a pan and refrigerate for 30 minutes. Wipe the fish with paper towels to remove the salt and excess liquid. Cut the fish into 4 portions.

While the fish is refreshing, make the marinade:

• 2 Tablespoons white sesame seeds, toasted
• 2/3 cup Tama-miso (click to see the recipe)

Crush the sesame seeds in your suribochi and reserve. Make the tamamiso and combine it with the crushed sesame in a pan large enough to hold the fish in one layer.

Cooking the fish:

• 2 Tablespoons toasted white sesame seeds
• Sweet pickled ginger

Marinate the fish for 10 minutes. Remove the fish from the marinade and with a rubber spatula remove excess marinade. Reserve the marinade.

Heat a broiler and broiler pan. With a pastry brush, lightly grease the pan. Lay the fish on the pan, and broil the fish, turning once, for 6 to 7 minutes—I cooked the fish skin-side up and close to the heat to char it first, then turned the fish and cooked the second side farther from the heat. Toward the end of the cooking, spoon a 1/4″ layer of the marinade on the surface of the fish, and sprinkle with sesame seeds. Finish cooking the fish close to the heat until the surface turns golden with a bit of charring. Remember, miso burns easily; a little charring adds flavor but watch it carefully. Serve with pickled ginger.

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