BLACK COD WITH MISO

Leave a Comment





Marinated with Saikyo Miso, and Broilled to perfections, this dish just perfect to be cook at home. The Miso Cod simply melts in your mouth.

INGREDIENTS

  • 4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
  • 2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • 2 Tbsp sake (For cleaning and removing unwanted odor of the fish.)

MISO MARINADE:

  • 6 Tbsp miso Traditionally we use saikyo miso or any white miso
  • 3 Tbsp mirin (if you use white miso, use 4 Tbsp mirin or use 3 Tbsp mirin + 1/2 Tbsp sugar)
  • 3 Tbsp sake (Sometimes we can replace sake with water; however, I do not recommend using water as the base of marinations, since this recipe require a long marinate and water is not suitable for this.

;

NSTRUCTIONS

  1. Gather all the ingredients. As you will be marinating this fish for a few days, select the freshest fish possible.

2 TO 3 DAYS BEFOREHAND

  1. Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.
  2. Put 6 Tbsp miso, 3 Tbsp mirin, and 3 Tbsp sake for the Miso Marinade in a bowl.
  3. Mix all together and pour the marinade into a flat bottom airtight container.
  4. Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with paper towel to remove the moisture. Do not wash the fish under water.
  5. Place the fish in the container and coat both sides with the marinade.
  6. Slather the fillets with the marinade. Cover the lid and keep in the fridge for 2-3 days.  You can freeze up to 2-3 weeks.

TO COOK THE MISO COD

  1. With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily.
  2. Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).

TO BROIL (RECOMMENDED)

  1. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Broil medium/high for 8-10 minutes, depending on the thickness of the fish, until the surface is blistered and brown a bit. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC. I use medium or high.

TO BAKE (OPTIONAL)

  1. Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip.

TO SERVE

  1. Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.