Compliments of my friend Lindsay McLaughlin
4 skinless sablefish fillets
3 T sweet white wine
3 T. Japanese sake
3 T. sugar
1/2 cup white miso paste
1 dried hot chile
Salt
Vegetable oil
Preparation:
Mix
the wine, sugar, sake and the hot chile and bring it to a simmer in a
pot and let this cook gently for 10 minutes. Remove the chile.
Add the miso and stir well to combine. Turn off the heat and let cool to room temperature.
Once
the marinade is cool, coat the fish with it and set, covered, in the
fridge for up to 2 days. You will need to marinate this for at least 6
hours.
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