FOOD NEWS
2 Ways Jacques Pépin Uses Miso To Flavor Fish
BY AUTUMN SWIERS
According to Chef Jacques Pépin, the best way to prepare fish is with miso, and the chef incorporates the umami condiment either in a glaze or a marinade.
Miso is a rich condiment made of fermented soybeans. To pair it with fish, Pépin makes a miso glaze when cooking mild fish like cod, or a miso marinade for rich fish like salmon.
Touted as one of his "favorite ways of cooking fish" on his Instagram, Pépin makes miso glaze by combining red miso paste, hot chili garlic sauce, soy sauce, and mirin.
For a richer marinade, Pépin mixes red miso paste, maple syrup, soy sauce, hot chili sauce, and rice vinegar, which combine to "give it great complexity," says Pépin.
While Pépin marinates the fish overnight, you can marinate it for as little as one hour. Once cooked, serve it with a miso glaze to get its full umami flavor.