Makes 4 servings.
Hake is a deep sea member of the cod family. It is a mild fish with a white flaky texture and a more subtle flavor than cod. When cooked, it is firm and meaty. It takes robust flavors well, which is why I am preparing it with a strong marinade in this recipe.
- 2¼ tablespoons white miso (fermented soy-bean paste)
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 2 tablespoons mirin (sweet Japanese rice wine)
- 2 tablespoons sake
- 4 skinless hake filets, about 6 ounces each
- In a small dish, mix well the marinade ingredients.
- Pat fish dry with paper towels and place in a nonreactive dish. Coat with the marinade on all sides.
- Cover with cling wrap and refrigerate for a few hours, turning the fish once.
- Bring the fish back to room temperature.
- Preheat the broiler.
- Cover the whole broiling pan, which comes with most ovens, with heavy foil.
- Then I like to form a “shallow basket” with a piece of foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan. Place the fish in the basket and spoon the marinade over the fish.
- Broil the fillets as close as possible to the heat source for about 6 minutes, (without turning), until the top is brown and the inside of the fish has just turned opaque.
If in doubt whether the fish is cooked sufficiently to your taste, cover it with foil right away and the fish will continue cooking.