Miso-Citrus Marinade

This is a classic miso and sake marinade from Ming Tsai. The addition of the ponzu lends an acidic element which helps it "cook" the marinade into fish and animal protein. Its delicious!

Makes 5.5 cups

1 cup sake
1 cup ponzu sauce
1/2 cup sugar
2 cups shiro miso (light miso)
3 tablespoons peeled and minced ginger
1 cup grapeseed or canola oil


In a large bowl, combine the sake, ponzu and sugar. Whisk until the sugar is dissolved. Whisk in the miso until smooth. And the ginger and whisk in the oil gradually. Store in the refrigerator.

This is excellent on fish, like Broiled Miso-Citrus Salmon

Broiled Miso-Citrus Salmon

I got this recipe from Ming Tsai's Simply Ming. Ordinarily, I am not a big fan of fusion food, but this was really tasty. I made Umeboshi Rice with it as a side, but the color didn't come out very pretty.








Ingredients
4 salmon fillets (5-8 oz), cleaned and deboned
2.5 cups Miso-Citrus Marinade
Freshly ground black pepper
1 plastic bag

Directions
We get a CSA (community supported agriculture) once every two weeks, and they pack all of our lovely vegetables and fruits in these big plastic bags. Instead of throwing them away, I usually keep them for purposes like this! If you don't have a large plastic bag, a ziplock bag will do in a pinch.

Pour 1/2 a cup of the marinade into a separate bowl and set aside. This will be your glaze after the fish is done. Pour the remaining marinade in the bag and gently add the fish. Take out most of the air and tie off the bag. Place in a bowl to prevent contamination from dripping, and refrigerate for 4 hours.







Place a rack in the center of the oven. Place a heavy baking sheet or cookie sheet lined with aluminum foil on the sheet. Place the sheet under the broiler and turn the temperature to broil. When the tray is very hot, remove it and spray with olive or vegetable oil. Do not turn off the broiler.

Remove the salmon from the marinade. Throw the marinade away. Place it on the aluminum foil, flesh side facing up. Pat dry. Lightly season with pepper. Gently flip the salmon and place it skin side up on the tray. Broil for 6-8 minutes, or until medium rare.

Be sure not to burn or char the skin, like I did! If the skin starts to char, lower the oven rack by one notch. It still tasted good!

Serve with the reserve marinade and Umeboshi rice.