Miso Glazed Black Cod Dish (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/4 cup white miso paste
02 -
1/4 cup sake
03 -
1/4 cup mirin
04 -
3 tablespoons granulated sugar
→ For the Fish
05 -
4 black cod fillets (5-6 oz each), skin on
06 -
Oil for baking sheet (optional)
# Instructions:
01 -
In a small saucepan over medium heat, combine sake and mirin. Bring to a gentle boil and simmer for 30 seconds. Lower heat and whisk in miso paste until smooth. Stir in sugar and continue to cook until dissolved. Let cool completely.
02 -
Pat cod fillets dry. Place them in a shallow dish or zip-top bag, and pour the marinade over. Coat the fish thoroughly. Cover and refrigerate for at least 24 hours, ideally 2 days for best flavor.
03 -
Preheat the oven to 400°F (200°C), or set the broiler on high. Wipe excess marinade off the fish (do not rinse) and place the fillets skin-side down on a parchment-lined or lightly greased baking sheet.
04 -
To bake: Cook for 10–12 minutes, or to broil: Cook for 7–9 minutes, about 6 inches from the heat source, until browned and just cooked through. The top should caramelize and slightly blister.
05 -
Serve the fish hot with steamed rice and sautéed greens or bok choy. Garnish with pickled ginger or scallions, if desired.
# Notes:
01 -
No black cod? Substitute with salmon, halibut, or sea bass.
02 -
No sake or mirin? Use dry white wine with a pinch of sugar for sake, and rice vinegar with honey for mirin.
03 -
The marinade can be made ahead and stored in the refrigerator for up to a week. It also works well with other proteins.