- 1 teaspoon light miso
- 1 teaspoon apricot jam
- 2 tablespoons sake
- 1 tablespoon extra virgin olive oil
- 2 fillets white fish, about 1/2 pound (225g) total
- fresh coarsely ground black pepper
- 2 tablespoons shallots, minced
Any firm-fleshed white fish will work here - rock cod, sea bass, orange roughy, even catfish. The glaze - mixo plus sweetened fruit - is in the style of Kyoto cuisine, and goes exceedingly well with a flask of chilled premium sake.
Mix the miso, jam, and sake together in a cup. Turn on the broiler. Rub the oil on the fillets, pepper them, and place in a broiling pan. Broil for about 2 minutes, spoon on some of the sauce, and sprinkle on the shallots. Broil until browned, about 3 minutes.
Depending on what kind of fish you use, you may need to turn it over, spoon on more sauce, and broil the other side. Serve on warm plates.
Reprinted with permission from the book:
The Breakaway Japanese Kitchen
The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce completely new tastes.
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