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Crispy Skin Miso Yaki Glazed Uku with Dried Ika Lomi Salad

Crispy Skin Miso Yaki Glazed Uku with Dried Ika Lomi Salad - Dads That Cook

By Jason Glover

DifficultyIntermediate

Fresh uku cooked until crisp and basted with a wonderfully sweet and savory glaze. Served alongside a fresh and simple salad featuring dried ika (squid). Don't fret if you're not in Hawaii and can't find uku - red snapper or the freshest, firm, white fish you can find will work just as well!

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Crispy Skin Uku
 2 uku filets (substitute red snapper)
 1 cup sake
 1 cup mirin
 1 cup miso paste
 1 cup sugar
 2 tbsp soy sauce
 2 tbsp butter
 cooked white rice, for serving
 thinly sliced green onions, for garnish
 sesame seeds, for garnish
 lemon olive oil, to taste
Dried Ika Lomi Salad
 ½ qt dried ika
 ½ qt halved cherry tomatoes
 ½ qt julienned white onion
 2 bunches green onions, julienned (white parts only)
 ½ cup olive or canola oil
 ½ cup apple cider vinegar
 ¼ cup fish sauce
 salt and sugar, to taste

1

Begin by filleting the uku, if not using prepared filets. (See video for step by step instructions on how to do this.)

Dried Ika Lomi Salad
2

For the salad, combine the onion, green onion, tomatoes, and ika in a large bowl. Toss to combine.

3

In a squirt bottle or mason jar, combine the oil, apple cider vinegar, and fish sauce. Shake until well combined.

4

Add a few tablespoons of the dressing to the salad, season with a pinch of sugar and salt. Toss to combine, taste, and adjust seasoning/add more dressing, if needed.

Make the Glaze
5

Add the sake and mirin to medium saucepan and bring to a boil. Let simmer for several minutes until reduced slightly.

6

Remove from heat and stir in the miso paste and sugar. Stir well and return to medium heat.

Cook and Glaze the Fish
7

Heat 1-2 tablespoons oil in a large pan over medium-high heat. Carefully add the fish, skin side down, and let cook for 5-6 minutes. Do not flip.

8

Once the fish begins to brown, add several spoonfuls of the glaze to the pan and begin basting the fish with it.

9

Add the soy sauce to the pan and continue basting.

10

Add the butter and mix until melted. Remove the pan from the heat.

Assemble the Dish
11

To serve, start with a bowl of white rice. Top with some of the ika salad, then add an uku filet.

12

Spoon some extra glaze over the fish, garnish with sliced green onions, sesame seeds, and a drizzle of lemon olive oil. Enjoy!

Ingredients

Crispy Skin Uku
 2 uku filets (substitute red snapper)
 1 cup sake
 1 cup mirin
 1 cup miso paste
 1 cup sugar
 2 tbsp soy sauce
 2 tbsp butter
 cooked white rice, for serving
 thinly sliced green onions, for garnish
 sesame seeds, for garnish
 lemon olive oil, to taste
Dried Ika Lomi Salad
 ½ qt dried ika
 ½ qt halved cherry tomatoes
 ½ qt julienned white onion
 2 bunches green onions, julienned (white parts only)
 ½ cup olive or canola oil
 ½ cup apple cider vinegar
 ¼ cup fish sauce
 salt and sugar, to taste

Directions

1

Begin by filleting the uku, if not using prepared filets. (See video for step by step instructions on how to do this.)

Dried Ika Lomi Salad
2

For the salad, combine the onion, green onion, tomatoes, and ika in a large bowl. Toss to combine.

3

In a squirt bottle or mason jar, combine the oil, apple cider vinegar, and fish sauce. Shake until well combined.

4

Add a few tablespoons of the dressing to the salad, season with a pinch of sugar and salt. Toss to combine, taste, and adjust seasoning/add more dressing, if needed.

Make the Glaze
5

Add the sake and mirin to medium saucepan and bring to a boil. Let simmer for several minutes until reduced slightly.

6

Remove from heat and stir in the miso paste and sugar. Stir well and return to medium heat.

Cook and Glaze the Fish
7

Heat 1-2 tablespoons oil in a large pan over medium-high heat. Carefully add the fish, skin side down, and let cook for 5-6 minutes. Do not flip.

8

Once the fish begins to brown, add several spoonfuls of the glaze to the pan and begin basting the fish with it.

9

Add the soy sauce to the pan and continue basting.

10

Add the butter and mix until melted. Remove the pan from the heat.

Assemble the Dish
11

To serve, start with a bowl of white rice. Top with some of the ika salad, then add an uku filet.

12

Spoon some extra glaze over the fish, garnish with sliced green onions, sesame seeds, and a drizzle of lemon olive oil. Enjoy!

Crispy Skin Miso Yaki Glazed Uku with Dried Ika Lomi Salad

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