Directions:

Salt your Sablefish fillets well and place uncovered in the fridge for two hours up to eight. Rinse off the salt and liquid that was pulled out of the fish and dry the fillets. In a bowl, mix the tamari, sake, mirin, lime juice and brown sugar. Allow to marinate over night or for twenty-four hours.

In a med pot, bring stock and dashi granules to a boil.  Turn down to medium and simmer for five mins. Stir in miso paste and simmer for another 5 mins before serving.

In a bowl. Build your salad of mung beans, edamame, radish, basil, scallions, ginger and peppers.  Place the marinated fillets on a sheet tray with lightly greased parchment.  Cook in broiler for about 7 mins, depending on the thickness of the fillets.  Place fish on top of your salad while still warm.  Heat up your miso broth and pour over the salad and all around the fish, to slightly wilt the fresh veggies. Garnish with any leftover vegetables and crispy Sablefish skin, enjoy.

Crispy Sablefish Skin

After skinning the fillet, save the clean skin (no meat left).  A couple methods work to get crispy skin.  Either pack in salt for a couple hours to dry out or leave uncovered on a lightly greased parchment in the refrigerator overnight. Once dry, use either cornstarch or lightly dusted flour to get a thin coating on the skin.  Place in an oiled frying pan on med.  It will shrink up and try to curl so you may need to weigh it or press it down for a few moments. Turn the temperature down and allow to crisp to a light golden. Remove from pan and let cool on a paper towel or cooling rack.