Nairagi is not a fish I knew much about before. It turns out to be a striped marlin, sometimes called “Au”, with a texture a bit more firm than tuna and a fairly mild flavor. The seafood guy said it was a fairly versatile fish--good raw, grilled or sautéed and that since it’s flavor is pretty mild, it lends itself well to sauces. I have been craving the flavor of miso and decided to sauté the fish and top it with a quick Ginger-Miso-Butter Sauce I threw together.
Unfortunately, midway through my sauce-making, I realized that I had a red or dark miso rather than the white miso I thought I had in my refrigerator so the sauce is not as it attractive as it would be with a lighter color miso. The white miso would also make a lighter, slightly sweeter sauce but still, even using a dark miso, the sauce's flavor was good. For the Nairagi, I just lightly coated a medium pan with oil and cooked it over medium heat for about 5 minutes per side.
2 Tbsp unsalted butter
1 1/2 Tbsp White Miso paste
1 Tsp freshly grated ginger
1 clove garlic, crushed
1 Tbsp lemon juice
1/4 cup white wine or chicken stock
1 tsp shoyu
In a small saucepan, over low heat, melt butter and stir in miso paste and other ingredients until smooth, about 2-3 minutes. Spoon over cooked fish or vegetables.
The Nairagi was delicious, moist and tender and the sauce complimented it well. I will definitely cook this fish again.