Miso, a Japanese condiment made of fermented soybeans, is a key ingredient for bringing a subtle taste of Asia to fish, says John Metz, executive chef at Aqua Blue in Roswell, Ga. Different varieties of the salty paste have flavors ranging from sweet, earthy, fruity and savory, making it a versatile addition. One of Aqua Blue's specialties is sea bass marinated in a signature glaze of white miso, sugar, Japanese rice wine and sake.

Related Summaries