Glazing Fish: A Simple Method for Better Crust
The secret to a good glaze isn't the thickness of the sauce, but the timing of the application. If you apply the glaze too early, the sugars will burn before the fish is cooked through; apply it at the very end, and it will slide right off.
Dry fish is the only canvas for a good glaze.
Pat your fillets thoroughly with paper towels before they hit the pan. If the surface is damp, the glaze will pool and steam rather than tack up and caramelize.
- Heavy-bottomed stainless steel or non-stick skillet
- Pastry brush or silicone basting brush
- Fish spatula
- Small saucepan
What goes in.
- 4salmon or sea bass fillets, 6oz each
- 1/4 cupsoy sauce
- 2 tbsphoney or maple syrup
- 1 tbsprice vinegar or fresh lime juice
- 1 tspfresh grated ginger
- 1 tbspneutral oil
Control your viscosity
Boil your glaze ingredients in a small pan until they coat the back of a spoon. If the glaze is too watery, it will never adhere to the fish.
The method.
Reduce the glaze
Combine soy sauce, honey, vinegar, and ginger in a small pot over medium heat. Simmer until the liquid reduces by half and looks syrupy.
Sear the fish
Heat oil in your skillet over medium-high heat. Place fish skin-side down (if applicable) and cook until the flesh turns opaque two-thirds of the way up the side.
Apply the glaze
Lower the heat. Brush a generous layer of the syrupy glaze onto the top of each fillet.
Caramelize
Let the fish cook for another 60 to 90 seconds. You are looking for the glaze to bubble and darken to a deep mahogany color.
Rest
Remove the fish from the pan immediately. The residual heat from the pan will carry it to completion while it rests for 2 minutes.
Other turns to take.
Citrus-Miso
Replace soy sauce with white miso paste thinned with a splash of orange juice.
Spicy Chili
Add a teaspoon of chili paste or sriracha to the base reduction.
When it doesn't go to plan.
Always reserve a small amount of glaze separately for drizzling over the finished plate.
If using a gas stove, hold the pan slightly off the heat during the final minute to prevent the honey from turning bitter.
Use a silicone brush; natural bristles can be difficult to clean once the sticky sugar dries on them.
The ones that keep coming up.
Why is my glaze burning?
The pan is too hot or the sugar content in your glaze is too high. If the glaze turns black before the fish is done, lower the heat and add a teaspoon of water to the pan.
Can I glaze white fish?
Yes, but white fish is more delicate. Keep the glaze light and the cooking time short to avoid overcooking the flesh.
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