Miso-Glazed Wild Alaskan Sablefish with Buckwheat Noodles and Mustard Greens
1½ pounds sablefish filets
Salt and white pepper, to taste
5 tablespoons canola oil
6 tablespoons miso glaze (recipe follows)
1 tablespoon minced ginger
8 ounces soba noodles, cooked
3 cups mustard greens
1 tablespoon soy sauce
3 tablespoons sake
Season the sablefish filets with salt and white pepper. Heat a medium-size sauté pan over medium-high heat and add 2 tablespoons of canola oil. When the oil is hot, add the sablefish filets and cook for 1 minute per side. Transfer to a sheet pan and brush each filet with 2 tablespoons of miso glaze. Place inches below a medium-high broiler and cook until golden.
In a large pan, heat the remaining 3 tablespoons of oil. Add the ginger and sauté until fragrant. Add the soba noodles and mustard greens and toss for 1 minute. Add the soy sauce and sake and stir to combine. Divide the soba noodles among 4 plates and top with the glazed sablefish.
Makes 1 cup
1 egg yolk
2 tablespoons mustard
1 ounce honey
2 ounces red miso (aka miso)—Karoum likes South River Miso Company
2 ounces white miso (shiro miso)
¼ cup soy sauce
1 ounce plum wine
¾ cup canola oil
Combine all ingredients except for the canola oil in a blender and blend at medium speed. Slowly add the canola oil to the mixture and mix on high for 1 minute until the glaze is fully emulsified.
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