Remove small bones and scales from the skin - It might be off-putting for your dinner guests to find fish bones and scale while they are enjoying the salmon.You don’t have to eat it, but keep it on! It will prevent the flesh from overcooking and drying out. Use skin-on salmon - Don’t remove the skin.Fatty fish-salmon, mackerel, and swordfish.But it can be relaxing as you do not need to pay attention constantly. The heat is carried through your oven by slow-moving natural currents of hot air, which is why baking takes a relatively long time. When you bake fish, hot air cooks the fish. Thin fish fillet-Japanese fish cut is often very thin (sold at Japanese supermarkets).Moderately lean fish-cod, haddock (should be brushed with oil before broiled).Fatty fish- salmon (thin-cut only), mackerel, and swordfish.It’s similar to using hotter and cooler zones on your grill. When broiling, you don’t control the temperature in the oven instead, you control the distance between the broiler and the surface of the food. You’ll need to keep a close watch on the food to prevent burning. Broiling is a much faster cooking method and the fish will brown beautifully, but it will likely burn miso, fresh herbs, and the other garnishes. When you broil fish, the infrared energy from the heating element cooks the fish that’s placed closer to the broiler at the top of your oven. Here, I summarized the differences between broiling and baking fish, and which type of fish is suitable for broiling or baking for your future reference. I only switch to the broiler for the final touch so the fish achieves a nice crisped skin. I recommend baking it because we use thick fillets and they are miso-marinated. You may wonder which is the best choice for cooking this Miso Salmon. Change to a broiler and cook until the salmon are nicely charred.Remove the marinade from the salmon and bake it.Make the miso marinade and marinate the salmon for 1-2 hours.Garnish: toasted black and white sesame seeds, and chopped green onion.Roasted sesame oil: We just need a tiny bit for the aroma.Mirin: Just like sake, mirin is another important condiment for Japanese cooking.If you don’t have it at the moment, use Chinese rice wine or dry sherry. Sake is an important ingredient in Japanese cooking (read why it’s important here). Sake: I use a $5-8 drinking sake and do not use a cooking sake that contains other ingredients, like salt.If you plan to cook more Japanese food, please consider getting a Japanese soy sauce. Please note that Chinese and Korean soy sauce taste differently. Soy sauce: I use organic kikkoman soy sauce.Keep in mind that every brand and type of miso has different level of saltiness. If you have other kind of miso, you can definitely use it. Two, the flavor profile works well with this recipe. One, it is widely available at Japanese/ Asian markets and mainstream grocery stores. Miso: I use white miso ( shiro miso) in this recipe for two reasons. You don’t have to worry about the fish drying out quickly.
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