Turn the heat to low, add white miso paste and sugar and whisk until dissolved and thick. Remove from the heat and cool. Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish ...

Si King rustles up his no fuss salmon dish that’s the perfect mid-week recipe you’ll reach for time and time again.

He spooned the smooth, cilantro-green emulsion on pan-fried, miso-glazed salmon ... vegetables, and fish. Typically is contains sesame seeds, dried fish, seaweed, salt, and sugar, but ingredients ...

Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 ...

Whisk all the marinade ingredients together in a bowl. Sit the salmon in a flat dish, pour over the marinade and allow to sit for at leat 15 minutes and up to 24 hours. Next steam the coconut rice.

Portioned salmon filets are smaller and will cook faster than a whole piece. It’s a matter of five to 15 minutes, and when ...

Miso-glazed homemade konnyaku ... loquat trout narezushi (traditional sushi made by lactic acid fermentation of fish, salt and rice) and small sweetfish heshiko (salted fish pickled in rice ...