Miso Marinared Black Cod 西京燒銀鱈魚
This is one of my favorite cooked Japanese meals to order, the succulent flakes of cod, with the light smoky taste from the miso marinade is heavenly. It’s really best if you leave it to marinade for 2-3 days, but who can wait that long, overnight is about all I can manage.
Miso-Marinaded Black Cod
this miso marinade can be paired with any white fish, the flavor will still be outrageously good, but something with the soft texture of cod is absolutely perfect for it.
Servings: 4 servings
Equipment
- Broiler
Ingredients
- ¼ cup mirin
- ¼ cup sake
- 4 tbsp white miso paste
- 3 tbsp sugar
- 4 piece black cod ~½lb
Instructions
- In a small saucepan, bring the sake and mirin to a boil
- Lower heat, quickly whisk in the miso paste until dissolved
- Turn up the heat and whisk in the sugar, remove from heat one dissolved and cool the marinade
- Pay dry the fish with paper towels, in a ziplock bag, add fish and room temp marinade, refrigerate for 2-3 days. (At least overnight)
Cooking fish
- Preheat oven to 400F
- Wipe off excess marinade (do not rinse), add fish to an oven proof skillet on high heat with a 2T oil.
- Cook until the bottom is slightly browned with some burnt spots, about 2-3 minutes, flip and cook another 2 minutes
- Bake for 5-10 minutes until the fish is flakey. Cod is very forgiving, you won’t overcook it.
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