James Silverton wrote:
> On 2/27/2012 3:42 PM, dsi1 wrote:
>> On 2/25/2012 4:14 AM, Jim Elbrecht wrote:
>>> Accepting suggestions for what to do with lots of Miso [there will be
>>> lots of soup in our future], also winter melon and fresh tamarind. [if
>>> the suggestion works in some cane sugar chunks, all the better.]
>>>
>>> Jim
>>
>> Miso is used in salad dressings and as a fish marinade in Hawaii. The
>> most famous dish being misoyaki butter fish.
>>
>> http://onokinegrindz.typepad.com/ono...isoyaki_b.html
>>
>>
>>
>> My guess is that you won't be able to get real Hawaiian butterfish in
>> most places - you can substitute salmon, which is also a popular way of
>> serving salmon.
>>
>> My mother used to make butterfish cooked in soy sauce and sugar when I
>> was a kid. This means that it was a cheap fish back in the old days.
>> These days, it's kind of expensive. We can buy pre-marinated butterfish
>> over here and my wife and kids dig it a lot. I won't touch it myself -
>> evidently I was served it one too many times when I was a kid.
>>
>> Hawaiian butterfish, aka black cod, aka sablefish, is not escolar
>> although sometimes it's labeled as such. Escolar is a different fish
>> altogether and although it's tasty it's also non-digestable.
>>
>>
> This one is rather good.
>
> Broiled Miso Salmon
>
> Glaze for 4 salmon fillets:
>
> 1/3 cup miso
> 2 tab orange juice
> 1 tab mirin (dry sherry is fine)
> 2 tsp soy
> 1 tsp brown sugar
> 1 tsp grated orange zest
>
> Mix spread on salmon, broil until blisters (3 min), cover loosely with
> Al foil, cook 5 mins more. Serve with chopped green onions.
>
>
Hmmm. That might be good on tofu too! It looks to be of use for
dengaku-type dishes.
--
Jean B.