Where can I find miso or a substitute for it?!
Answers: I saw this ingredient in a sauce recipe for salmon fillets and didn't know what it was. I now know it is some kind of Japanese vegetable paste - I'm guessing I can find it in the Asian foods section of Kroger? This is not a very diverse area. If not, is there anything I can substitute for it? Also, lemon juice - do they mean the lemon juice you get in those plastic lemons in the fruits section? Or isn't there a bottled kind in the spice section? This is for a fish sauce, remember. Also, I've never had salmon and heard it has a strong taste. Not sure I'll like it since I don't like catfish. Plus salmon is $$$$. Wouldn't a big piece of halibut be ok with this sauce? It is basically miso, lemon juice and some spices.
Supermarket Oriental sections carry miso paste in plastic containers. You could also find them in Japanese, Chinese and Korean grocery shops.
Yes, you may substitute any fresh fish fillet you prefer.
yes, you can find it in azn sections. i don't know about krogers though. miso is often also a traidtional japanese soup.
Search the yellow pages for your town/city online. Look for an Asian grocery store or mini mart. Miso is basically fermented rice, barley or soybean- almost like tofu. Since you don't like strong,distinctive flavors of fish, I would try using milder flavored fish such as Tilapia, Flounder, Cod, or Halibut- already filleted for you so you don't have to do the dirty work of cleaning the fish. Check the freezer section of Kroger to see if they carry miso before calling an Asian produce store. * And no, I wouldn't substitute anything for miso. It has its own unique flavor and texture.
You might want to look in Kroger's Organic section. I typically buy it at the Asian Market.
It's fermented bean paste. It has a specific flavour.
Lemon juice from lemons or those little lemon bottles. I prefer fresh.
You should be able to substitute any fish for the Salmon.
Miso is at Whole Foods market in the cold section.
halibut or cod is ok. in fact here's a famous recipe from nobu restaurant that uses black cod, and can be substituted with halibut, or salmon.
http://www.epicurious.com/recipes/food/v...
black cod with miso
Nobu: The Cookbook | September 2001
by Nobuyuki Matsuhisa
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
Servings: Makes 4 servings.
For Nobu-style Saikyo Miso:
saké
3/4 cup (150 ml) mirin
2 cups (450 g) white miso paste
1 1/4 cups (225 g) granulated sugar
For cod:
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving
Make Nobu-style Saikyo Miso:
1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Yield: 3 cups (800 g).
Make cod:
1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
photo, and interview.
http://www.cnn.com/2007/SHOWBIZ/03/09/no...