White Fish with Shallots and Miso Apricot Glaze


  • 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

serves 2

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.

Recipe source

Reprinted with permission from the book:

The Breakaway Japanese Kitchen

by Eric Gower

Kodansha International

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.

Author and chef Eric Gower artfully uses staple ingredients and seasonings from Japanese cooking - like edamame, shiitake, ginger, and soy sauce - in his own unique contemporary style. His dishes are born of a passion for good home-cooked food and experimentation over fifteen years spent living in Japan.

Each recipe expresses Gower's innovative approach: effortless blending of Japanese cuisine with that of other countries (particularly Italy), minimalist presentation, emphasis on time saving, and a playful, free, and joyous approach to the making of great food.



Source: The Breakaway Japanese Kitchen
by Eric Gower
Copyright (c) 2003 by Eric Gower. Reprinted by permission. All rights reserved.

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