CTCA Executive Chef Frank Caputo's Miso Mirin Seafood Marinade and Carrot Miso Vinaigrette

June 1, 12:06 PMOrganic Food ExaminerNatalie Rotunda

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Organic Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Cancer Treatment Centers of America in Suburban Phoenix Executive Chef Frank Caputo says of this two-part recipe, “You can use one without the other and, together, they make an unbelievable combination!” The recipe, which was a big hit there, was served with Sable Fish (Black Cod).

He offers this tip: “First, pick the fish that you like to use. This blends very well with any mild soft or firm white or red flesh fish. Cod was my choice, so you can use haddock, halibut, sea bass, and all varieties of salmon and shellfish.”

To make the marinade:
.
Miso Mirin Seafood Marinade

2 cups Miso Paste Blond is best.
3 cups Mirin
1 cup of sugar, or you can sub out agave syrup, or half with honey
1 cup of Sake, water or vegetable stock

Set all into a non-corrosive pot and warm gently to a simmer for 10 minutes. Stir throughout the process. Chill

At this time, grate fresh ginger till you have 3 tablespoon of ginger juice, and add to the mixture.

Your marinade is done at this point and will keep for 3 days, refrigerated.

Take the fish portions and coat generously with the marinade overnight.

Remove the fillet from the marinade. In a non-stick pan, with medium-high heat, place the fish in pan, flesh side down. Allow the sugars to caramelize around the fish edges. You'll start to smell the sweetness of the Miso and Mirin marinade. At this point you can finish the cooking of the fillet in the oven, or turn the heat to low, add 2 oz of stock or water, cover and finish the cooking process in the pan.

Carrot Miso Vinaigrette

This is a great simple well-seasoned sauce or a simple Asian Style Vinaigrette.

2 cups fresh carrot juice
1 each juice of lime
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
12 oz Red Miso Paste
3 tablespoon Mirin
4 oz Sesame Oil
2 teaspoon white soy sauce

Very simply, combine all of the ingredients, and whisk till all are incorporated. You can use this for a simple salad, use as a pre-marinade before grilling chicken or pork and natural seafood; or add 6 oz of tofu puree to give it some body. You may have to adjust the consistency with some stock, but lightly warm it and use it as a well-balanced sauce for your Miso Seared fish fillet from above.

Enjoy!

Executive Chef Frank Caputo is part of the multidisciplinary team at Cancer Treatment Centers of America (CTCA) in Suburban Phoenix, which provides patients with advanced and complex cancer a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.