Bluefish Poached in Miso

Sakana no Miso Ni

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Fermented bean paste, called miso, is used in many ways in the traditional Japanese kitchen. It is probably best known in the West as a thickener for soups, though its use in simmered and sauced dishes, such as this one, is also deeply rooted in Japan’s culinary traditions. The final garnish of fresh ginger adds an extra measure of flavor.