Tina, our Oama Psychologist, who shared her hard earned oama catching secrets in 2019, graciously shares one of her favorite recipes.
Tina: My husband and I both love to eat miso aji, but we hate the miso getting stuck on the bottom of the frying pot. We improvised and came up with this recipe where we can still have miso, but not have to stuff the fish with it.
Panko Akule with Caramelized Miso Ginger Sauce
Ingredients:
- 2 eggs
- 1 bag panko (my preference is with the fine panko – yellow bag, but you can use the course panko also – blue bag)
- ½ cup White Miso
- ½ cup sugar
- 1 TBSP Mirin
- 1 tsp grated ginger
Filet either halalu or akule – make sure to pat dry before dipping in egg wash and panko/frying.
Mix the ½ cup of miso with the 1 TBSP mirin, ½ cup sugar, grated ginger and a dash of water so its not super thick – (optional) you can also put green onions in the miso. If you prefer your miso more sweet, you may also add more sugar.
Cook the miso sauce in a small pan or pot on low to medium. Stir constantly until the miso gets a little caramelized on the bottom. Take off heat and let it cool on the side.
Use the two eggs and put it in a bowl large enough to fit the fillets. Dip the fillets in the egg wash and then panko. Fry until crispy and light brown. *
Let the fish cool off then eat with hot rice and the miso dipping sauce.
* I like to use avocado oil to fry the fish with as it gives it a light crispy texture, but you can use any other type of oil that is made for high heat.
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