Sunday, August 9, 2009

Aw, Miso Busy, Barramundi Longtime

If you got my borderline culturally insensitive reference to a really bad late-eighties hip hop band's song title, then good for you. If you didn't, trust me, you're really better off for it.

To say I'm busy right now would be a huge unde
rstatement, but I'm too busy to think of a more accurate way to put it. As you may know, I just got back from a press trip to Vail and Aspen, and have articles to write for This weekend is chock-full of SF Chefs. Food. Wine. coverage, and more articles to write, after which I leave Monday for a two-week trip to western New York.

After a couple weeks catching up with family and friends (and eating chicken wings, iceberg lettuce, and garbage plates), I return to San Francisco for just a couple days before driving down to Santa Maria, California for a three-day Tri-Tip expedition (which you will be hearing much more about).

After returning from the land of barbecued beef and pinquito beans, I have only a couple days to catch my breath before flying down to LA to meet my "people," aka Brand New Entertainment, to do some filming on what may be the first step towards becoming the Bret Michaels of unscripted food television.

I will continue to post from the road as much as possible. Of course, as often happens when I travel, I will probably be doing some impromptu video production along the way. So stay tuned for that, and please bear with me on the email/comment replies, or lack there of.

Okay, on to the recipe du jour! This miso-glazed recipe features Barramundi, a mild, flaky white-
fleshed fish that you'll probably be seeing more and more due to it's reputation as a sustainable, eco-friendly seafood.

It's showing up in grocery store frozen seafood cases, and chances are you'll run across some soon. If you do, buy it and make this recipe.

By the way, you have to love Wikipedia for finding out where a food's name comes from. According to God knows who, Barramundi is a loanword from a Queenslander Australian language of the Rockhampton area meaning, "large-scaled river fish". Of course it is.

This super-simple recipe uses a miso glaze which is very popular with restaurant chefs, but not a common home cook ingredient. Miso is a traditional Japanese sauce made with rice, soybeans, and sometimes barley, which is fermented with salt and the fungus, Aspergillus oryzae. Sounds good, right? It is, don't be afraid!

This glaze can be used on lots of different fish, so if you can't find Barramundi, any firm white fish fillets will work. I hope you give this a try. Enjoy!

Miso Glaze Ingredients:
2 tbsp yellow miso paste
1 tbsp brown sugar
2 tbsp seasoned rice vinegar
1 tsp soy sauce

Fish photo (c) Flickr user NeilsPhotography


Tyler said...

the miso glaze looks peanut-buttery o_O

Patrick said...

What kind of light Miso did you use? (Mame-, Kome-, or Mugimiso?) Was it sweet or spicy?

Really got to try this out. Looks easy and delicious! =)

tut said...

Wow this is the perfect dish to have with a salad on a hot day um like today is,never had miso before so its something new to,i have read some people are addicted to miso soup though,your not getting us strung out are you Chef lol

Chef John said...

not sure, just said yellow miso... you can see the container in the video

Tim said...

good luck with the travels Chief John. your blogs and movies are truly wonderous and you only deserve the great success. your humor blasts through the computer screens and into our hearts. now, hopefully, we can get blasts through the TV as well.

Anonymous said...

I think your reference originally comes from Full Metal Jacket

Macke said...

Ah, if your reference to garbage plates is what I think it is, you're going to the "other" Tahoe's.

Am I right? If so, safe travel and stay cool!

Aaron De La Torre said...

Barramundi is indeed an Aboriginal (native Australian people) word. Whether or not it means large scaled river fish or not, only an aboriginal from that area would know.

Going to try this recipe.

I cant believe you have to put up with frozen Barramundi there. It is so delicious fresh from the water. Definitely try it if you get to the north-east coast of Australia.


jeff said...

Hmmm I think that song started with-"what do we get for ten dollars?" "Any ting you want."

Ahhh the good old days.


listress said...

Thanks for the great recipe.

@Aaron: Yes, in Australia, you can buy the barramundi live from the fish tank. So tasty when steamed with ginger and then topped with hot oil and a soy dressing + shallots!

Stang said...

There are people who grow barramundi in their backyards in Australia. They use a technique called aquaponics (hydroponics + aquaculture), google it. :)

Cherie said...

hi chef john, i know this has totally nothing to do with the post, but i was wondering if you could tell me exactly how much is 1 stick of butter in grams or ounces?

i'm from Singapore and we mainly use grams over here. however most US recipes i come across measure butter using sticks.

Chef John said...

it's 1/2 cup, 4oz, 120 ml

Charmaine said...
This comment has been removed by a blog administrator.
suzie said...

Excuse me chef,

Can this glaze be used on salmon?

I was going to try this tonight but I have fresh salmon filet from Alaska.

Help! :)

Chef John said...


phil said...

I have to laugh that you're pumped for a trip to my hometown, Santa Maria. It never seemed like a culinary destination growing up. But enjoy the tri tip. And if you're gonna make a trip to the Hitching Post, go to Casmalia.

ira said...

Did you just drop a miso recipe AND a 2Live Crew reference in the same post?! Chef John, you're my new hero.

Chef John said...

you bet your fake cast i did!

Cherie said...

thanks so much for the help! :)

Anonymous said...

what was the forbidden rice? Looked very interesting

Anonymous said...

Chef John,
i just had a white fleshed fish glazed with miso called saikyo miso. it is a white miso. (you can always google it:) if you can find it in japanese store, try it. you would love it. it is a bit sweeter and perfect for glazing fish or maybe even chicken.

Edwin said...

Hi chef john, i am wondering if this miso glaze goes well with chicken or pork instead of fish because i am not really a fan of eating seafood. Thanks.

Alice Lau said...

I make my own kome miso using the traditional Japanese method. It takes at least 12 months to ferment the kome miso. I like to use the organic ingredients. This dish of barramundi is perfect for the miso. Thank you John for sharing.