16 Nebraskaland • April 2022
Walleye marinated in miso served over noodles and king oyster mushrooms. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
By Jenny Nguyen-Wheatley
MISO WALLEYE
If you've been to a sushi restaurant,
then you're likely familiar with miso
soup. Miso is a Japanese seasoning
made of fermented soybeans, salt
and the fungus koji. Find it in the
refrigerated section, sold as a thick,
yellow-brownish paste stored in small
tubs. Although miso's main flavor
is salty, it also can be nutty, earthy,
savory and slightly sweet. And its uses
far exceed just soup.
White miso enhances f lavor
wherever it's added and is not
overpowering. For this recipe, I used
the seasoning to marinate walleye,
which transforms this mild fish into
something that is delicious with plain,
hot white rice. Or, as pictured, you
can serve your miso walleye over
soba noodles lightly seasoned with
mentsuyu (Japanese noodle soup base)
and seared king oyster mushrooms.
This marinade also works with red
meats, such as venison. Wondering
what to do with the rest of that miso?
Stir a little bit in the mayonnaise
or mustard you might eat in your
sandwiches. Make a glaze for roasted
or grilled vegetables. Or, add a little
bit into soups and stews — Eastern or
Western recipes.
If you can't find mirin, which is
sweet Japanese rice wine, you can
substitute with dry sherry or sweet
marsala wine.
Servings: 4
Prep Time: Overnight
Cooking Time: 20 minutes
Ingredients:
•
4 walleye fillets
•
¼ cup white miso paste
•
¼ cup mirin
•
¼ cup sake
•
4 tsp. sugar
•
4 tsp. soy sauce
•
4 servings of prepared white rice
•
4 green onions, sliced on the bias
1. In a small bowl, stir miso paste,
mirin, sake, sugar and soy sauce until
smooth. Place walleye fillets in a zip-
lock bag and pour in miso marinade.
Marinate in the refrigerator for at
least 1 hour, flipping the bag halfway
through.{
If serving with plain white rice, I
recommend marinating the fish
overnight.
2. When ready to cook, preheat oven
to broil and place the rack in the middle
position. Line a rimmed baking sheet
with foil and grease with cooking
spray. Allow excess marinade to drip
off fish before laying them onto the
baking sheet. Broil for 5-10 minutes, or
until fish is cooked through and flaky.
You may also grill or sear the fish in a
non-stick pan.
Serve with hot white rice and sliced
green onion or soba noodles and
mushrooms, as pictured.
IN THE FIELD
