All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Sakana to piiman no misoitame / fish and green, red & yellow pepper saute, miso flavor

A quick fish saute with colorful peppers. Miso adds a softly toasty, mellow note.


1-2 fillet fish (170 g rockfish in photo)
1/2 green pepper
1/4 red pepper
1/4 yellow pepper
1 clove garlic
1 knob ginger
1 1/2 tbsp shaoxing wine
1 tbsp mirin
1 tsp soy sauce
2 tsp miso + 2-3 tsp water
2 tsp oil (not in photo)


Finely chop garlic and ginger.
Cut green and yellow peppers into 2-3 cm squares.
Cut fish in a matching size.


In a frying pan, heat oil, and saute fish on medium heat.

Flip fish, move it to one side of the pan, add garlic and ginger to the other side, and continue sauteing.


When garlic and ginger become aromatic, gently mix with fish, add peppers, and continue sauteing until peppers reach desired softness.

Add shaoxing wine, mirin and soy sauce, gently mix, raise heat somewhat, and cook until liquid is almost gone.


Meanwhile, mix miso and water well.

Add miso mixture to fish, gently mix, and cook until liquid is nearly gone.

  • Red chili pepper would be a nice addition, especially if using blue (bluish silver) skinned fish such as mackerel.
  • Add a few drops of sesame oil for extra aroma.
  • Sake can substitute for shiaoxing wine. Shiaoxing wine adds more flavor, while sake would make the dish taste lighter.
  • If using fish that tends to crumble (sole, for example), thinly coat it with flour, saute for crispy surface, transfer to a plate, saute green peppers in the same frying pan, put back fish, and season.

No comments: