Japanese-style Sablefish Recipe

Prepare marinade

In a small bowl whisk together white miso paste, sake, mirin, granulated sugar and salt until smooth. Taste and adjust: it should be savory with a touch of sweetness. The mix will be slightly runny.

Marinate fish

Pat sablefish fillets dry with paper towel. Place fillets skin-side down in a shallow dish or zip-top bag. Pour the marinade over the fillets, making sure each piece is evenly coated. Marinate in the refrigerator for 30 minutes to 2 hours (30–45 minutes for thinner fillets, up to 2 hours for thicker pieces). Do not marinate longer than 4 hours to avoid overly softening the fish.

Remove excess marinade

About 20 minutes before cooking, remove fillets from the fridge to come closer to room temperature. Wipe off excess marinade from the fillets with a paper towel leaving a thin glaze—this helps achieve a good sear and prevents burning of the sugars.

Cook the noodles

Bring a medium pot of water to a boil. Add the Korean vermicelli and cook according to package instructions (typically 6–8 minutes) until tender but slightly chewy. Drain, rinse under cold water, and cut noodles with kitchen shears into shorter lengths (4–6 inches). Toss with a drizzle (about 1 tsp) of vegetable oil to prevent sticking and set aside.

Sauté vegetables

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Add minced garlic and ginger (from the sauce ingredients if not used separately) and quickly sauté 20–30 seconds until fragrant. Add sliced shiitake mushrooms and cook 2–3 minutes until they release liquid and begin to brown. Add the sliced nappa cabbage and toss, cooking 2–4 minutes until wilted but still slightly crisp. Season with 1 tsp soy sauce, 1 tsp kosher salt (adjust to taste) and 1/2 tsp black pepper. Add drained noodles to the pan, toss to combine, and finish with 1 tsp toasted sesame oil and sliced scallions. Keep warm on very low heat while you cook the fish and sauce.

Make sauce slurry

In a small bowl combine light soy sauce, tamarind concentrate, water, brown sugar, rice vinegar, and the 1 tsp cornstarch. Whisk until sugar and cornstarch are dissolved. Set aside. Mix minced garlic and ginger into the sauce and set aside.

Cook sauce after searing fish

After searing the fish (next section), reserve 1 tbs of the pan fat or deglaze the pan with 1 tbs water over medium heat. Pour the prepared sauce into the hot pan and bring to a gentle simmer, scraping up any browned bits. Allow the sauce to reduce and thicken for 1–2 minutes; if it thickens too much, add a splash of water. Finish by stirring in 1 tsp toasted sesame oil. Taste and adjust balance with a pinch more sugar or a squeeze of lemon if needed.

Sear the fish

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tbs vegetable oil and swirl. Place the marinated sablefish fillets in the pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact. Sear skin-side for 3–5 minutes until the skin is crisp and the fish releases easily. Reduce heat to medium low.

Finish cooking

Flip the fillets carefully and cook flesh-side for 2–4 minutes until the fish is opaque and flakes easily (internal temperature ~130–135°F / 55–57°C for moist sablefish). Cooking time will depend on fillet thickness (total cook time ~6–9 minutes). Transfer fillets to a plate and tent loosely with foil to rest for 2 minutes while you make the sauce.

Coat fish with sauce

Return the skillet to medium heat, add the soy-tamarind sauce mixture and simmer for 1–2 minutes to thicken and glaze. Spoon the sauce over the fillets in the pan to warm and coat both sides lightly, or place fillets on a serving platter and spoon sauce over each piece.

Divide the sautéed nappa cabbage, shiitake and noodles among 4 plates. Place a glazed sablefish fillet on top of each bed. Spoon any remaining pan sauce over the fish and around the plate. Sprinkle toasted sesame seeds and sliced scallions over the dish. Serve immediately with pickled ginger or a lemon wedge on the side if desired.