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As some of you can tell by now we have a lot of leftover Miso in our refrigerator from recipes we have made recently. Pantry night continues with the “Miso” theme as we work through the bulk of Miso taking up valuable space in our appliance. This recipe took a different twist with the White Miso and seafood than the recipe we did last week. Marinating the fish in Miso, Rice Wine, and Mirin gave this fish a nice glaze and excellent flavor profile. You can use Salmon, Cod, or Halibut for this dish. Enjoy our recipe for Miso Marinated Mahi Mahi.
Miso Marinated Mahi Mahi
For the marinade I used the rice wine we got for the Kalbi, mirin, white miso paste, and sugar. We had some Mahi Mahi filets in the fridge and decided to use them.
We made this marinade a couple of days before making the dinner. So here is how we brought all of this together..
Mix the rice wine and the mirin in a sauce pan then bring to a boil over high heat.
After you boil off the alcohol lower the heat, add the miso paste, and whisk until smooth.
Once the miso is fully mixed in with the rice wine and mirin, turn the heat up and add the sugar. Make sure to whisk the entire time making sure you do not burn the sugar.
Once the sugar is dissolved in the miso mixture take the sauce pan off the stove and let cool. Once the mixture is cool place the Mahi Mahi filets in a bag and pour the marinade in. Let sit in your refrigerator for up to 2 days.
After 2 days in the fridge get ready to cook your fish. For this dish we made 2 side dishes white rice and sautéed Bok Choy.
We went with a simple sauté of Bok Choy, Ginger, Garlic, and Soy Sauce. We added a little Mirin at the end to sweeten the Bok Choy before serving. The store was out of Baby Bok Choy so we had to use the big stuff. This was like cooking with prehistoric vegetation!
Get the fish out of the marinade and pat dry with a paper towel. Heat your pan on medium heat, add a little oil, and place the fish in the pan. Cook on each side for 3 – 4 minutes. If the fish is not done after the sauté pan, you can place in the oven at 400° for another 5 minutes.
Now serve the fish with a side of rice and the Bok Choy… enjoy!
Miso Marinated Mahi Mahi
Ingredients
- 1/8 c Rice Wine
- 1/8 c Mirin
- 2 Tbls White Miso
- 1 1/2 Tbls sugar
- 2 Mahi Mahi Filets
Instructions
- Mix the rice wine and the mirin in a sauce pan then bring to a boil over high heat.
- After you boil off the alcohol lower the heat, add the miso paste, and whisk until smooth.
- Once the miso is fully mixed in with the rice wine and mirin, turn the heat up and add the sugar. Make sure to whisk the entire time making sure you do not burn the sugar.
- Once the sugar is dissolved in the miso mixture take the sauce pan off the stove and let cool. Once the mixture is cool place the Mahi Mahi filets in a bag and pour the marinade in. Let sit in your refrigerator for up to 2 days.
- Sauté the fish in medium heat for 3 minutes each side.
- Place in 400° for another 5 minutes to finish if necessary.
Nutrition information is automatically calculated, so should only be used as an approximation.
Based on 1 Review(s)
Mahi Mahi is a fish I definitely don’t cook too often.. but I sure do love that miso marinade. I definitely have to make this recipe but will probably use a different white fish instead. Looks delicious!
Thalia,
I would agree with your choice to use another white fish for this recipe. The Mahi Mahi was really good but the star of the meal with that Miso marinade! Tell me how it turns out!
Chris