The ginger miso sauce in this recipe is quite possibly one of the most delicious and versatile sauces you can imagine. The fact that it is ridiculously healthy is just an added bonus! This recipe is creates a sauce very similar to the gingery goodness you get on a green salad at a Japanese restaurant. You can intensify or subdue the gingery flavors by adding more or less fresh ginger in the recipe. The sauce will also keep for about a week in a sealed container in the refrigerator. The asian flavors of this sauce lend itself well to all types of seafood but you can enjoy it on top of steamed veggies, healthy grains or salad. The day after I made this for the first time my husband admitted that he couldn't resist dipping his finger in the left over sauce, just for a taste. That is a serious testament to how good this recipe is.
This recipe is more than enough for 1 1/2 lb of fresh wild caught king salmon (that is about 8 pieces)
½ cup brown rice miso
1/8 cup sake
3 Medjool dates, pitted and soaked in filtered water for about 10 minutes
1 tablespoon sesame seeds
½ teaspoon toasted sesame oil
¼ cup filtered water
¼ cup cold pressed extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon tamari soy sauce
1 ½ tablespoons unseasoned rice vinegar
3-4 green onions, thinly sliced on the diagonal (green and white bulbs)
1 large carrot, julienned
6-8 shitake mushrooms, thinly sliced
You will also need:
Parchment (not wax) paper
you will need about a 12” x 12” square for each piece of protein
Immersion blender, food processor or blender
Preheat oven to 300°
Rinse and pat dry the fish (or whichever protein you choose to use).
Ginger Miso Sauce:
Combine miso, sake, dates, sesame seeds, sesame oil, water, olive oil, ginger, soy sauce, and rice vinegar in a blender and puree until mixture forms a smooth paste.
Place your protein in the center of an individual square or parchment paper. Generously brush miso glaze on top of your protein and follow with green onions, carrots, and mushrooms. Fold the parchment paper around the fish and twist the ends to make little sealed packets. Repeat this process until all pieces of your protein are wrapped. Place the packets on a baking sheet or in a baking dish.
Bake for 20-30 minutes for fish or vegetarian protein, or 30-40 minutes for chicken or other animal sourced proteins (you will also have to adjust the temperature to appropriately cook your protein)
To serve, use caution in opening the packets as steam will have become trapped inside. You can either serve the dish directly in the paper packets or unwrap and then transfer to a plate. Top with additional sauce if you like (and you will).
This recipe was adapted from, Flavors of Health Cookbook by Dr. Ed Bauman and Chef Lizette Marx. Bauman, E. (2012). Flavors of Health Cookbook. Pengrove, CA: Bauman College