3-Ingredient Air Fryer Miso Sablefish
October 18th, 2021The Easiest, Crispiest Way to Make Miso Sablefish
Note: If you don't own an air fryer, you can use your oven's broiler instead and follow WAC's Easy Sablefish Recipe.
This recipe for air fryer miso sablefish gives this rich, buttery fillet a delicious contrast in texture. The sablefish skin becomes crispy and light, picking up a savory char as it air-fries, while the fillet stays flaky and moist. Sablefish is also known as black cod, but it's worth pointing out that it is not a species of cod — it resembles cod, but it's much fattier. The fat content of this fish is partly why this miso black cod recipe works so well, as the fillet melds beautifully with a miso marinade.
One of the best parts of this recipe is that you only need three ingredients for the simple miso marinade: miso paste, mirin, and sugar. Mixed together, they become a paste that is a little savory, a little sweet, and packed with umami. For best results, the sablefish should be marinated in this paste for at least 15 minutes before it goes into the air fryer, but you can let it marinate for up to an hour.
3-Ingredient Air Fryer Miso Sablefish
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
10 minutes
Total time
25 minutes
Yield
1 serving
Ingredients
- 1 (6-ounce) portion sablefish
- 2 teaspoons miso paste
- 2 teaspoons mirin
- 1 teaspoon sugar
Instructions
1. Combine miso, mirin, and sugar in a small bowl to make a paste. Coat all sides of sablefish fillet with paste. Cover and allow to marinate for at least 15 minutes in the refrigerator, or up to an hour.
2. Preheat air fryer for 5 minutes at 400F. Set sablefish fillet skin side down into air fryer basket and cook for 10 minutes total, flipping halfway through.
3. Carefully transfer sablefish to serving platter and serve immediately over soba noodles, steamed rice, or in a crisp lettuce wrap, with a side of soy sauce if desired.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
