BLACK COD WITH MISO
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.
- 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.)
- 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.
- 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
- Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.
- Put 6 Tbsp miso, 3 Tbsp mirin, and 3 Tbsp sake for the Miso Marinade in a bowl.
- Mix all together and pour the marinade into a flat bottom airtight container.
- 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.
- Place the fish in the container and coat both sides with the marinade.
- 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
- With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily.
- 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)
- 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)
- 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.
- 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.