White fish filets soak for a full hour in a whisked marinade of sake, mirin, white miso, and rice syrup, then broil until the sweet-savory glaze caramelizes over the flesh.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Combine sake, mirin, miso, rice syrup, and shoyu in small pot. Whisk to emulsify. Transfer to ice bath to quickly cool.
Place filets in shallow hotel pan and pour marinade over them. Refrigerate for 1 hour .
Heat broiler. Lightly oil half sheet tray. Arrange filets skin side down on tray. 5-7 minutes .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
