Chef Ming Tsai’s Sake-Miso Marinated Alaskan Sablefish
Boston is rich with scrumptious restaurants and award-winning chefs, and Celebrity Chef Ming Tsai has proven to be a local favorite. Try your culinary expertise on Ming’s famous Sake-Miso Marinated Alaskan Sablefish!
“I consider this my signature dish. In fact, it has been on the menu since day one. People still can’t seem to get enough of it! You could say that it is the synthesis of two great dishes I ate and admired: the miso-brushed yakitoris I enjoyed in Osaka and miso black cod, a great dish created by Nobu Matsuhisa.” - Chef Ming Tsai
Put Your Skills To The Test!
Subaru of New England and Chef Ming Tsai want to put your cooking skills to the test! If you can successfully prepare this dish, we’d love to see it. Share a picture using #SNEming with @SubaruOfNewEng on Twitter or @SubaruOfNewEngland on Instagram!
Don’t have all of the ingredients below? Don’t worry! You can ORDER THE INGREDIENTS HERE!
This recipe pairs well with a toasted oak, vanillin chardonnay, like Miramar Torres or any Le Montrachet.
RECIPE:
Serves 4.
Fish Ingredients
1 cup light miso (shiro-miso)
½ cup mirin (sweet Japanese rice wine)
½ cup sake
1 tablespoon finely chopped fresh ginger
½ cup grapeseed oil
¼ cup sugar
4 5 x 3-inch Alaskan Sablefish (cut from fillet, about 7 ounces each)
Sushi Ingredients
½ pound dried soba noodles
¼ cup chopped fresh cilantro
¼ cup chopped scallions, green parts only
2 tablespoons soy sauce
1 tablespoon finely chopped ginger
2 tablespoons rice wine vinegar
2 tablespoons Wasabi Oil *, plus additional for drizzling
4 tablespoons chopped pickled ginger (gari)
Salt and freshly ground black pepper
4 sheets toasted nori
1 cucumber, peeled, seeded, and julienned
1 red bell pepper, cored, seeded and julienned
1 yellow bell pepper, cored, seeded and julienned
10 ounces Wakame (seaweed) salad
Bamboo Sushi rolling mat
Freshly ground black pepper
Soy Syrup* for drizzling
¼ cup toasted sesame seeds
In a medium nonreactive bowl, combine the miso, mirin, sake, ginger, grapeseed oil and sugar and stir to blend. Add the sablefish, turn to coat and marinate, covered and refrigerated, overnight, or at least 8-12 hours.
To make the sushi, bring a large quantity of salted water to a boil. Fill a medium bowl with water and add ice. Add the noodles to the boiling water and cook until slightly softer than al dente, about 8 minutes. Drain and transfer the noodles to the ice water. When cold, drain well. In a large bowl, combine the noodles, cilantro, scallions, soy sauce, chopped ginger, vinegar, wasabi oil and 2 tablespoons of the pickled ginger and toss to blend. Season with salt and pepper to taste.
Have a small bowl of water handy. Place a sheet of nori shiny side down on the rolling mat with a long edge towards you. Evenly spread a ¼-inch layer of the noodles mixture on the bottom half of the nori and top the upper third of the mixture with 3 to 4 strips of cucumber and 2 pieces of each of the peppers. To roll, lift the mat, compressing it against the filling as you roll the bottom edge in on itself. Continue rolling toward the top edge until only ¼ inch of the nori remains unrolled. Moisten a finger and wet the edge of the nori. Press the mat to seal the roll. Allow the roll to rest, seam side down, for 2 minutes. Repeat with the remaining nori and filling ingredients. Cover the rolls lightly with plastic wrap and set aside.
Prepare an outdoor grill or preheat the broiler. Wipe the marinade from the fish and season it with pepper to taste. Grill or broil the fish, turning it once, until just cooked through 10-12 minutes. Meanwhile, cut each roll into 5 pieces, 3 straight across and 2 diagonally.
Divide the sushi pieces among 4 plates. Add a small mound of the salad, if using, and top with a piece of fish. Drizzle over the soy syrup and wasabi oil, garnish with the sesame seeds and remaining pickled ginger, and serve.
Wasabi Oil Ingredients
½ cup wasabi powder
2 tablespoons mirin (Japanese sweet sake)
2 teaspoons sugar
½ cup grapseed oil
Soy Syrup Ingredients
2 cups naturally brewed soy sauce
½ cup brown sugar
Juice of 1 lime
In a medium saucepan, combine the soy sauce, brown sugar and lime juice. Bring to a boil slowly over medium heat, turn down the heat and reduce the mixture by three-fourths or until syrupy, about 30 minutes. Strain, cool and use.