Chef Viljo Basso has been working in the kitchen most of his life, starting in his parents’ cafe. In 1990 he decided to pursue cooking as a career. After cheffing at several Japanese restaurants, he opened Syringa in 2006.
HALIBUT
» 4 6 oz filets halibut
Spring is the beginning of the season for Halibut and it is a great fish for this dish. However, you can use any fish you like. Salmon would work just fine. Remember when buying fish: A nice bright color. No odor. If you are buying whole fish, the eyes should be clear, the skin slightly damp and shiny looking, and the gills should be red.
For this dish, the fish should be cut into 6 oz portions. If you and not comfortable cutting fish, you can have it cut at the store.
Remember also, wild caught fish off the U.S. coast is your best bet for a sustainable product.
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MARINATED IN WHITE MISO
» 2 cups white miso (I prefer an organic brand)
» 1 cup mirin (sweet cooking sake)
» 1/4 cup sake
» 1/4 cup honey
» Small pinch of white pepper
Mix all ingredients together in a bowl. Set aside in refrigerator for 1 hour. Place fish in baking dish, pour the marinade over the fish, and place back in the refrigerator for 2 hours to 24 hours (no less than 2 hours). After the fish has marinated take the fish out and gently wipe the miso marinade off. Pat dry.
Place a nonstick skillet over med-high heat with a little pat of butter. Once butter has melted place fish in pan. After a few minutes, your fish should have a little color (It may have a little black on it. That is okay; it’s the sugars cooking). Flip the fish and finish cooking. The fish is done when the meat starts to flake.
Asparagus is a good pairing for this dish. Simply peel the bottom half of the outer layer of the asparagus. Sautee with some butter, garlic and diced onions. Finish with a splash of soy and mirin.
Photography By Joel Riner
As Featured In: Summer/Fall 2017