This recipe is a total winner and so easy! It just overpowered it and we try to be fairly mindful of our salt intake. It’s weird cuz you literally have to eye it. Keep them in til darker golden brown crust forms and fish “just” starts to separate. Read another review about baking…I kick the oven up to 425 and find I don’t even need to broil. If you have thinner filets only spread a thin layer, otherwise it overpowered it for us. Next, cover filets with miso butter depending on their thickness. Used 1tsp of Gochu Jang paste instead of Sriracha and omitted ginger entirely. Read other reviews, played around with recipe and here’s my two cents…I prefer the (non refrigerated) shelf version shiro miso paste. One of the most delicious fish recipes I’ve ever made. I’ve cooked this with striped bass, black bass and Chilean sea bass and they have all be delicious. I agree that if the fish fillet is thin, you need to reduce the paste and also maybe leave the veggies plain as the paste is so intense. I’ve made this several times an think it’s a keeper. My leftovers will be going straight into the trash. Or, better yet, just make another recipe. Definitely DO NOT mix the paste with the asparagus. Also, even if the salt was dialed down, the flavor was just too damn much. I mean, don't get me wrong, I *love* salt but I could literally feel my blood pressure elevate. Waaaaaay too much paste, and much, much too salty. Salmon was lovely I think it helped that I got it to room temperature before cooking. I cooked the salmon for a bare 15 minutes and only had to broil for a minute and a half to brown the panko. I didn’t find the flavour overpowering at all, I think in part because I used light miso, which is milder. The end result was delicious and different from anything I usually make. After reading the reviews, I only salted the asparagus lightly, spread a thin layer of the miso butter on the fish, and tossed the asparagus with less butter than pictured. I followed the recipe pretty closely, and used light miso (gf) and gf panko. Too salty this is when I did not add salt where asked to I didn't use the miso paste on the asparagus, which I think helped. I agree it was a bit on the salty side, I would make this recipe again but dial back on the salt. This recipe was fantastic! Vibrant and flavor packed. I prepared Barramundi filets this way - just fabulous I used just a dash of crystal hot sauce instead of Sriracha and used some white wine to make the butter/spices more of a spreadable paste. That was incredible - thanks to all the reviews comment to hold back a bit on the miso and don’t add salt. Great overall!Ībsolutely delicious, crave worthy recipe!! Only suggestion would be to cut down on the sugar. Always gets rave reviews.įantastic recipe! My husband said it was "dinner party-worthy". I was burning the panic and miso letting it sit longer while the fish barely cooked. I used a little less sugar and found it all delicious and addictive! Will definitely be making again.īroiler set to low 6 inches away from top after 3 mins, and my fish temperature was 90 degrees. We are fans of Miso and this was a fun way to use it with the crispy Panko on top. Super quick and easy but has a sophisticated flavor. I’m thinking that I’ll toss the leftover miso butter with roasted cauliflower. I served roasted little potatoes alongside. I did not add the butter to the asparagus, as I wanted to just enjoy this spring vegetable. Also, the thought of grating 9 cloves of garlic felt unbearable to me, so I blitzed them in my mini chopper-next time I’ll grate them, as the grated ginger overpowered my minced garlic. Miso is one of my favorite flavor profiles, so this recipe got my attention immediately! It’s very good, but next time I’d omit the sugar from the miso butter.
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