White Fish Misotsuke with Sesame Cucumber Salad (Kyuri Sunomono)
Picture above shows White Fish Misotsuke, a quick and delicious Japanese dish served with rice and cucumber salad.
Thank you to my husband Hiroshi for translating this delicious dish. Many of the sauce ingredient can be found at your local Asian market. As always, thanks for reading!
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White Fish Misotsuke Recipe
Ingredients (Serving 2)
- 1-2 Filet’s of fresh White Fish (Swordfish and Mackerel work well)
- 2 tablespoons cooking Sake
- 2 tablespoons of Mirin
- 2 tablespoons of Miso Paste
- 2 tablespoons of Honey or Sugar
- 1 tablespoon of Soy Sauce
- 2 tablespoons of fresh Ginger Paste
Preparation
- Clean the fish thoroughly with warm water (this step also controls the taste of the fish).
- In a small mixing bowl, combine the miso paste, sake, mirin, soy sauce, honey, and ginger paste. Note: You can make fresh ginger paste by pressing freshly diced ginger in a mortar.
- Heat the miso sauce over medium heat in a skillet pan.
- Place the fish in the pan once the sauce begins to boil and baste continuously for 5 minutes (do not flip).
- Cover the pan with a lid and let simmer for 10 minutes (make sure not to let the sauce over boil).
- Uncover the pan and let simmer until sauce thickens to a paste like texture. We enjoyed this dish with a rice bowl, and Japanese cucumber salad (see recipe below).
Cooking Preparations
Ingredients: (White Fish (filleted), Miso Paste, Sake, Mirin, Soy Sauce, Honey, and Fresh Ginger Paste)
Steps 1 & 2: Clean the fish thoroughly with warm water. In a small mixing bowl, combine the miso paste, sake, mirin, soy sauce, honey, and ginger paste.
Step 3: Heat the miso sauce over medium heat in a skillet pan.
Step 4: Place the fish in the pan once the sauce begins to boil and baste continuously for 5 minutes (do not flip).
Step 5: Cover the pan with a lid and let simmer for 10 minutes (make sure not to let the sauce over boil).
Step 6: Uncover the pan and let simmer until sauce thickens to a paste like texture. We enjoyed this dish with a rice bowl, and Japanese cucumber salad.
Sesame Cucumber Salad (Kyuri Sunomono) Recipe
This light and refreshing salad goes great with White Fish Misotsuke.
Ingredients (Serving 2)
- 1 Cucumber
- 2 tablespoons of Rice Vinegar
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Sugar
- 5 drops of La-Yu (Japanese Chili Sesame Oil) or Sesame Oil
- 1 tablespoon of Sesame Seeds (Black & White)
- 1 teaspoon of Sea Salt
Preparation
- Dice cucumber thin, place in medium size bowl and add salt.
- Let cucumber slices sit for 10 minutes to absorb the salt.
- In the meantime, prepare the salad dressing by combining the vinegar, soy sauce, sugar, La-Yu, and sesame oil in a small mixing bowl.
- After 10 minutes, squeeze the cucumbers to remove excess water. Repeat this process several times.
- Add the salad dressing to the cucumbers. Garnish with La-Yu and sesame seeds. Let sit in refrigerator for 15 minutes before serving.
Cooking Preparations
Ingredients: (Cucumber, Soy Sauce, Rice Vinegar, Sea Salt, Sugar, La-Yu, Sesame Oil, and Black & White Sesame Seeds).
Steps 1 & 2: Dice the cucumber thin, place in medium size bowl and add salt. Let cucumber slices sit for 10 minutes to absorb salt.
Step 3: While the cucumbers marinate in salt, prepare the salad dressing by combining the vinegar, soy sauce, sugar, La-Yu, and sesame oil in a small mixing bowl.
Step 4: After 10 minutes, squeeze the cucumbers to remove excess water. Repeat this process several times.
Step 5: Add the salad dressing to the cucumbers. Garnish with La-Yu and sesame seeds. Let sit in refrigerator for 15 minutes before serving.
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Check Out More Pictures From This Post!
Heysoos Cristo, that sauce sounds fantastic!!!! Can’t wait to try some!! Another outstanding recipe!!
LoL, thank you!!
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