Miso Glazed Mahi Mahi
Mahi Mahi: The Ribeye of the Sea
Miso Glazed Mahi Mahi is a simple dish. It is relatively fast and super delicious. Miso paste is the unsung hero of so much east asian cooking. And mahi is the ribeye of the sea. anyone could cook this dish.
Miso, what the heck is miso?
Miso paste was first considered a staple in Japanese cuisine. This simple mixture is now being used across the globe and in many different cuisines. Miso paste is a simple mixture of soybeans, salt, and koji (fungus cultivated from rice or grains).
There are several different kinds of miso paste which are all derived from the amount of time they ferment, and the amount of soybeans used. The fermentation times change the color and intensity of this paste. The most used are white and red miso. White miso paste is on the sweeter and milder side and white or yellow in color. Think of this as your white wine of miso’s. You can pair it with chicken, fish, or butter. Red miso has more soybeans in it and it also ferments longer. It can range from a light reddish brown all the way to black. You can expect this to pair like a red wine!
The process for Miso Glazed Mahi Mahi
You are going to start by mixing the miso paste, soy sauce, sake, palm sugar, mirin, sesame oil, and scallion whites. Whisk together until all ingredients are combined. You will use this as your marinade.
Reserve about a half cup of the marinade for later basting while cooking.
Pour the rest of the marinade over your fish, making sure it’s fully coated. It would be best to do this in a shallow pan or bowl to help the fish get coated. Cover this up and allow to marinade for at least an hour and up to 8 hours. If you have a vacuum sealer you can use it here to really infuse these flavors quickly.
When ready to cook, heat a cast iron skillet to medium-high heat. Add a neutral cooking oil of your choice; we usually use grapeseed or vegetable oil.
Let some of the excess marinade drip off of your mahi before adding it to the hot pan. Cook for about three to four minutes on each side. The fish should be just a little flaky when it’s done. Mahi doesn’t get as flaky as cod or other white fish, so it will still be relatively firm.
Brush a little of the remaining marinade on each side of the fish as you cook it and use any that’s leftover for some topping when the fish is done.
Garnish with the green scallions and serve with some white sticky rice.
Items We Used for Our Miso Glazed Mahi Mahi
- If you do not have an Asian market, it may be hard to find Miso. This is the one we buy that you can purchase on Amazon.
- If you want to stay as authentic as possible and cannot find palm sugar you can purchase it from Amazon.
- Our favorite cast iron pan from Lodge.
FAQ
Yes, preheat your air fryer for 10 mins on 375 degrees then add the Mahi and cook for 12- 15 mins.
Any veggie would be delicious but we love a little sauteed baby bok choy with this!
Miso Glazed Mahi
- Total Time: 20
Description
Dive into a world of exquisite umami and delicate flavors with our Miso Glazed Mahi recipe. Picture succulent cuts of Mahi, generously coated in a tantalizing blend of red miso paste and other authentic flavors.
Ingredients
- 3 tbsp Red Miso Paste
- 1 tbsp Soy Sause or Tamari
- 1.5 tbsp of Sake
- 1 tsp palm sugar or brown sugar
- 1.5 tbsp mirin
- 1.5 tsp sesame oil
- 1 tbsp ginger powder
- 1/4 cup scallion whites, chopped
- Chopped green onion remaining from whites
- Neutral oil for cooking
Instructions
- Add your red miso paste (3 tbsp), soy sauce (1 tbsp), sake (1.5 tbsp), palm sugar (1 tsp), mirin (1.5 tbsp), sesame oil (1.5 tbsp), and scallion whites to a bowl and whisk.
- Reserve a quarter of a cup of the marinade to baste your fish while you cook. In a deep glass dish add your mahi fillets and pour the remaining marinade over the fillets. Cover the dish and allow to marinade for an hour or up to over night in the fridge.
- When ready to cook, heat a cast iron pan over medium heat. Add your neutral oil. Remove the Mahi fillet from the glass dish and shake off the extra marinade. Add the fillets to the cast iron being careful not to overcrowd the pan. Baste with the reserved marinade and a brush while it is cooking. Cook for about four minutes on each side until flakey. You know you have to flip your fish when you see the color start to creep up the side of the fish to the center.
- Remove your fish and garnish with the scallion greens. We usually serve this with a side salad and over a bed of jasmine rice.
- Prep Time: 10
- Cook Time: 10
