This delectable fish dish only requires a few ingredients but is full of flavor. The recipe is a slightly tweaked version of the Miso Black Cod created by master Chef Masayoshi Takayama. Masa created the Miso Black Cod dish that i served in many restaurants and now hopefully in your home too.
The key to Miso Black Cod is to allow the fish to marinate in the marinade overnight. The long marinade allows the flavors to sink deeply into the fish so every bite is full of flavor. After marinating the marinade is scrapped off the black cod before the fish is seared in a hot pan. This sear is what creates the wonderful golden brown flavor on the outside of the fish. The recipe comes together very quickly but needs the overnight marinating. I like to serve the fish with sushi rice topped with Ikura (salmon roe) and sautéed Bok Choy
Miso Black Cod
Ingredients
- 4 8oz black cod fillets
- â…“ cup sake
- ¼ cup mirin
- ¼ cup white miso
- 2 tbsp sugar
Instructions
- heat sake and mirin in a pan over medium heat
- turn down heat and add miso and whisk to dissolve
- add granulated sugar and whisk to dissolve
- let marinade cool to room temperature
- place marinade in baking dish and add black cod
- toss to coat fish then cover and refrigerate overnight
- preheat oven to 400
- Line a baking sheet with foil and spray with oil or use parchment paper to line sheet with no oil
- add grapeseed oil or any neutral oil to a frying pan to coat pan and place over high heat
- scrape marinade off of cod and add to hot pan skin side up
- cook for 3 minutes then turn fillets and cook for another 3 minutes
- place on foil lined baking sheet and place in oven until fish is cooked through. About 10 minutes.