Deep Fried Dorado With Miso Sauce

Deep frying an entire fish is one of those things you either love or hate. Some people like crunching down on crispy fins and skin, while others would prefer a nice, cleanly portioned fillet. This deep fried dorado with miso sauce is an Asian inspired dish using a popular Mediterranean fish and makes a showstopper of a presentation.

This deep fried dorado recipe is actually very easy, which makes it perfect for a date night meal if you know your special guest is okay eating whole fish. This recipe is adapted from the cookbook I also used for pike perch with smoked pear, and duck breast with corn cream. I put a link at the bottom if you’d like to purchase the book yourself.

If you are European, or travel often to Europe then you have likely come across this fish before. Dorado, also known as dorada, orata, and gilt-head sea bream, is one of the easiest fish to cook whole and has a pleasant, flaky meat that is great with a variety of pairings.

Related Dorado Recipes: Dorado In Mussels Sauce, Orata al Forno, Mediterranean Baked Sea Bream

What You’ll Need

1 Very Sharp Knife – A good knife is essential for this miso dorado recipe as a dull knife can rip the skin and prevent the nice presentation slices.

1 large Pan – You can use a pot if you want, but that takes much more oil than a large, thick-bottomed pan. As you’ll see in the photos below, I actually didn’t use enough oil for this to be called a true ‘deep-fry’. For future reference, you actually can save and reuse your oil!

How To Cook This Deep Fried Dorado With Miso Sauce

Based on the name I’m sure you can tell the fish is kind of the star of the show. However, if you cannot find a dorado you can substitute another fish in it’s place. A great option would be various snapper or rockfish, a different sea bream like the red or black variety, or even a sea bass.

Ingredients

  • 1 whole Dorado – These fish are usually available at European fishmongers but you may be able to find them other places as well. Usually they will be sold gutted and scaled but if not make sure you do that before prep and cooking. I used an 800 gram fish which is a great size for two people, but if you use a smaller size think about serving each person their own fish.
  • 1 Lime
  • 1 tsp Salt
  • 50 grams Flour – Any flour will work here; I used AP.
  • 50 grams Corn Starch – This will work in tandem with the flour to create extra crispy skin.
  • Black Pepper – freshly cracked, to taste

MISO SAUCE

  • 2 tbsp Soy Sauce
  • 2 tbsp Miso Paste – I use red/aka miso (like in my miso duck and miso glazed pork chops) but you can use a brown or white miso if that’s all you have on hand.
  • 1 tbsp Oyster Sauce
  • 2 tbsp Mirin
  • 4 cloves Garlic – Finely minced
  • 1 tbsp Ginger – Grated. I use a microplane as it is the best way to grate ginger in my opinion.
  • 1 Shallot – Optional; I also microplane this so it turns into a bit of a puree which gets added to the sauce.

Making Miso Dorado

Take your prepped bream and a sharp knife and make plenty of tight slits along the side of the fish. The more cuts the better, so if you can get even tighter than I did in the photo above go for it. This fish has a very firm flesh so as long as you have a sharp knife you can do at least 20 cuts (the photo above was the first time I made it, whereas the title photo was from the second time with 22 cuts per side)

Rub the fish on both sides with salt and drizzle with the juice from the lime. Let sit for 15 minutes. While it is marinating you can prep the rest of the ingredients and mix the sauce.

In a bowl add together all of the miso sauce ingredients. The original recipe calls for bringing the sauce to a boil and thickening it with corn starch, but I have found that kind of ruins the flavor of the sauce (in my opinion) so I just whisk everything together on low heat for about 3 minutes then set aside.

To make the deep fried dorado begin by sifting together the flour and corn starch and get it all up in that fish. You can bend the fish side to side so the flour mix gets into the cuts on each side. If you want to flour the cavity you can do that as well (along with the eyes).

Place your large pan on a heat source and pour in as much oil as you are comfortable with. I suggest a neutral oil like sunflower, rapeseed, or soy, as they have a rather high flashpoint. Gently place your fish into the oil and fry for 3 minutes total if the entire fish is submerged, or 3 minutes a side if you only use enough oil for half the fish. Take care when you flip the fish that you don’t pull off the tail.

deep fried dorado with a thin miso sauce standing on a serving dish with a charred spring onion in the foreground

For the most impressive presentation place the fried dorado standing up on a large serving plate. Take the sauce and pour it over the fish so it trickles all into the cuts and pools on the bottom of the plate. Garnish with a fresh or charred spring onion and enjoy!

How To Eat This Miso Sauce Dorado

While presenting the fish as shown above makes for a great head-turner, eating the fish is a different matter. This deep fried dorado recipe uses one fish for two people, although if the fish are quite small you can do one fish per person.

I recommend instructing your guests to gently lay the fish on its side and use butter or fish knives to gently pry up the pieces of meat in between the slit-cuts. If done right the meat should come off quite easily.

Side Dishes?

Wondering what to serve alongside this miso dorado dish? Well the classic option would be some simple steamed white rice. You could also go for some braised mushrooms or even a mac salad. The great thing about fusion recipes is not worrying about tradition when thinking of pairings.

deep fried dorado with a thin miso sauce standing on a serving dish with a charred spring onion in the foreground

Deep Fried Dorado With Miso Sauce

Deep frying an entire fish is one of those things you either love or hate. Some people like crunching down on crispy fins and skin, while others would prefer a nice, cleanly portioned fillet. This deep fried dorado with miso sauce is an Asian inspired dish using a popular Mediterranean fish and makes a showstopper of a presentation.
Prep Time 15 minutes
Cook Time 6 minutes
Marinating 15 minutes
Total Time 36 minutes
Course Main Course, Main Dish
Cuisine Asian, Asian Fusion, European
Servings 2 people
Calories 655 kcal

Equipment

  • 1 Sharp Knife
  • 1 Pan

Ingredients
  

  • 1 whole Dorado I used an 800 gram fish which is a great size for two people but if you use a smaller size think about serving each person their own fish.
  • 1 Lime
  • 1 tsp Salt
  • 50 grams Flour Any flour will work here; I used AP.
  • 50 grams Corn Starch This will work in tandem with the flour to create extra crispy skin.
  • Black Pepper freshly cracked, to taste
  • Neutral Oil as needed

MISO SAUCE

  • 2 tbsp Soy Sauce
  • 2 tbsp Miso Paste I use red/aka miso like in my miso duck and miso glazed pork chops but you can use a brown or white miso if that’s all you have on hand.
  • 1 tbsp Oyster Sauce
  • 2 tbsp Mirin
  • 4 cloves Garlic Finely minced
  • 1 tbsp Ginger Grated
  • 1 Shallot Optional; grated

Instructions
 

  • Using a sharp knife make deep cuts on each side of the dorado. Aim for 20+ slits for ideal presentation.
  • Lay the dorado on a dish and drizzle over the lime juice. Sprinkle with salt and pepper on each side. Let fish marinate for 15 minutes.
  • Set a pan of oil on high heat and allow to reach 180C. Whisk the flour and corn starch together and heavily coat the dorado. Place the fish in the hot oil and fry about 3 minutes a side (or total if fully submerged), or until golden brown.
  • Whisk the miso sauce ingredients together and place into a pan on medium-low heat. Allow to heat up for about 3-5 minutes.
  • Place the fish standing on a plate and pour over the warm miso sauce so it permeates the cuts of the fish and pools at the bottom. Garnish with a charred or fresh spring onion and enjoy!
Keyword Deep Fried, Fish, Miso Sauce, Seafood
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