Most people know and love miso soup, but miso can be used for more than just soup. It’s a fermented food high in protein that adds complex sweet and salty layers of flavour that can be ideally used for dressings, dips, sauces and marinades.
As an alternative to using a standard soy sauce base to marinate fish, I have been using white miso paste (Shiro Miso Soybean Paste). It has a slightly sweeter and less salty texture than other miso pastes and combines perfectly without overpowering the delicate fish flavours.
Grilled Miso Salmon served with lime, chilli, cucumber salad.
Preparing the dish is extremely simple and I tend to prep the night before. By marinating in the white miso, the salmon absorbs just enough saltiness without becoming too salty. The miso penetrates the fish making it very tender to grill.