Cooking the fish is a relatively quick preparation providing you have mirin, soy, miso on hand. There are many kinds of miso, more than I ever imagined, and I had to go with the one I had on hand which was a brown rice miso.
Cooking the chard is also quick if you have pre-made seasoned soy. If you don’t have that then you’ll want to add an hour to the prep time and start the meal by making this first.
Enough marinade for 1-1/2lbs fish
- 1 teaspoon salt
- 1/3 c miso
- 2 T mirin
- 1 T sake or dry vermouth because I forgot to get sake
- Grated lemon peel
Rinse the fish, pat it dry and sprinkle both sides with salt. Let it rest and sweat for 5 minutes then dry it again. Put a double layer of cheesecloth over a baking dish. Place the fish on it and cover the fish with another layer of cheesecloth.
Combine ingredients of the marinade mixing well then brush it evenly over both sides of the cloth covered fish. Marinate for 20 minutes or more. It can stay out if it is cool but if it is hot in the kitchen put it in the fridge and allow it to marinate at least 30 minutes and up to an hour.
Preheat the broiler. I placed the fish skin side up in a cast iron skillet about 3″ from the heat source for about 3-4 minutes until the skin starts to char (takes a little longer in my idiotic Magic Chef). Flip it and broil for another 2-3 minutes. Remove, place on place and serve with sushi rice, sauteed chard and pickled ginger.
Sauteed Chard with a seasoned soy sauce
Wash and shake out a head or two of chard. remove stems and reserve for another use. Cut it into long thin strips (chiffonade).
Mince about a tablespoon of ginger and garlic (more if you like)
For the seasoned soy mix together:
- 1 dried shitake mushroom
- 8 square inchs of Kombu (kelp)
- 1/3 cup sake (or dry vermouth)
- 2/3 cup soy sauce
- 3 T sugar
- 3 T water
- 2 T mirin
- 1 T fish sauce
- 1/4 cup katsu-bushi (dried bonito flakes)
Place first four ingredients into a small sauce pan and let sit for 30 minutes. Add the sugar, mirin, water and fish sauce and over low heat and bring to a simmer and reduce it for about 15 minutes – the volume should reduce by about 1/4. Move from heat and add katsu-bushi. Let stand until the flakes sink (about 5 minutes) then strain through a fine sieve or cheesecloth.
Heat oil in large saute pan over medium-high heat and when hot add the ginger and garlic stirring and cooking for about 30 seconds. Add about a 1/4 cup of the seasoned soy and let it bubble then add the chard a handful at a time turning and stirring with tongs until it is all in the pot, reducing in size and cooking. Cook until all the chard is completely limp and has reduced in size to an amazingly small amount of vegetable given what you started with. Taste.