Mirin is a rice wine that is related to sake. This wine is sweet and has a high alcohol content, so it is usually used in Japanese cooking rather than consumed. Mirin is added to soups, stocks and marinades for a sweet finish and to mitigate the vinegary or salty taste of the food. Mirin is especially useful as a fish marinade because it helps to firm the fish fillets, making them easier to grill or broil. In addition, mirin can soften the pungent flavor or aroma of a particularly strong-flavored fish.
Step 1
Mix together the soy sauce, mirin, lemon or lime juice, olive oil, honey, garlic cloves, ginger, sesame oil and scallions in a bowl.
Step 2
Place the fish fillets in a large plastic bag. Add the marinade to the bag.
Step 3
Close the bag and refrigerate the fish and the marinade overnight. Turn the fish every four hours to ensure that the mirin marinade penetrates the fish evenly.
Tips and Warnings
- Make a double batch of marinade and use the reserved marinade to baste the fish on the grill or as it broils. This marinade is also good with pork, chicken and beef.
Things You'll Need
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 tsp. lemon or lime juice
- 2 tbsp. olive oil
- 2 tbsp. honey
- 4 minced garlic cloves
- 1 tbsp. minced fresh ginger
- 2 tbsp. sesame oil
- 3 chopped scallions
References
- "Japan"; John Frederick Ashburne, et al.; 2002
- "Japanese Foods That Heal"; John Belleme, et al.; 2007
- "Fire It Up"; Andrew Schloss, et al.; 2011
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