Miso marinated Black Cod recipe is a deliciously creamy and flaky dish that has subtle hints of miso, mirin and sake. Yes, it’s a 3 days marinade. However, it’s extremely simple, and this recipe is worth a try to experience the delicious melt-in-your-mouth sensation.
Where did miso black cod come from?
Miso made of black cod is famously known for Nobu and his establishments that serve it however, it’s actually a popular Japanese dish referred to as “Saikyoyaki.”
I’ve had the pleasure of trying black cod miso at a variety of Japanese restaurants. I can remember the first time I had this dish in an area Japanese restaurant, and I was awestruck at the deliciousness of it and I was forced to learn how to prepare it at home.
Fish like black cod or other alternatives
Black cod is also known by various names, including sablefish butterfish and Gindara. I found the fish in the local Korean and Japanese supermarkets, however it’s also available in shops like Whole Foods. Black cod is listed on the list of recommended fish for Seafood Watch. Seafood Watch organization which means it’s sustainable!
If you’re having difficulty getting black cod in your area, you have alternatives with similar flaky and fatty texture like rainbow trout or salmon. I strongly advise against purchasing Chilean sea bass since it’s extremely over-fished.
Miso paste can be classified into different types
miso is a well-known Japanese ingredient made by brewing soybeans in the presence of salt and Koji (a kind of fungus). There are many varieties comprising white miso dark miso, red miso, and a variety of other. The miso with a lighter color typically has a sweeter flavor while the darker shade of miso is more earthy and salty taste. Miso can be found in many different dishes from soups and marinades (like this recipe!). For more information regarding miso check out my blog article right here.
For miso made from black cod, I prefer using Saikyo miso. This type of miso is a product from Kyoto it is known for its light color, extremely sweet taste and moderate saltiness. Saikyo miso is the source of Saikyoyaki originates because it is used in the marinating process of fish. If you can’t locate Saikyo miso at the local Japanese supermarket You can also make use of white miso.
See more:·https://vietnamesecuisines.com/miso-glazed-salmon-recipe/
Marinading
To prepare the marinade mix the sake and mirin in a saucepan at medium-high heat. bring to a boil for around 30 seconds. Add the Saikyo miso and an electric whisk to mix thoroughly. Reduce the temperature to a simmer, then incorporate the sugar. After the marinade is well-mixed, take it off the heat and allow to cool.
Pour the miso marinade, which has cooled, and the filets to the container. Be sure that all the fish is covered evenly. I like to marinate my fish using glass Tupperware containers as they’ll remain in the refrigerator for approximately three days (this keeps your refrigerator from becoming stale and smells as if it was smelling like fish miso).
Baking
In the three-day period, take the fish from marinade, and scrape all of the marinade made with miso off the filet prior to baking. If you don’t remove enough of the miso in the surface of your filet, you can get burned when baking. Place the filet skin side down on parchment covered baking tray and cook for 10 up to fifteen minutes, or till the skin is brown at 400 degrees F.
Take note that my filets were thin, around 3/4 inches. This is the reason it took me 10 to 15 minutes baking. It’s possible to make use of the immediate-read thermometer to test for doneness as the fish’s temperature is around 140 degrees. Since it’s a rather thin and flaky seafood, it’s been observed it can be steamed some and it’s very damp inside.
Another batch that I’ve prepared from this miso cod. I added more miso added to the top and then lightly broiled for a couple of minutes just after it has finished. The miso sauce is usually burned on the silicon sheet, but it should turn brown enough to be able to see the broil.
For further Japanese food options, take a bite of this with Takoyaki (Japanese Octopus ball), chicken Karaage, vegetable tempura or tempura shrimp.
If you’re looking to eat more of a fish meal, then you can also cook an whole fish that you grill-it’s simpler than ever!
What’s good with miso black cod?
I like serving this with rice and some fresh greens such as sauteed spinach or the bok chop.
What is the difference between black and cod? cod?
Black cod is not a cod species and is a member of the family of sablefish. It is much more fatty than other cod species such as Alaskan cod, which is known for its an edgier and more firm texture.
What is the taste of miso?
Miso flavor is dependent on the kind of miso that you’re using. For example, white miso is an apricot-like taste than red or dark miso, due to their differing levels of sodium and different fermentation processes.
Does black cod have high levels of mercury?
Black cod has extremely low mercury levels. It’s sustainable and also has very high omega-3 concentrations as well.
Do you have the ability to consume the skin of cod that is black?
Yes, you can take the skin off of the black cod. I would prefer to cook with the skin removed because it keeps a more humid fish filet.
How to make Miso Black Cod Recipe?
Authentic Miso-Marinated Black Cod Recipe
Ingredients
- 12 oz black cod split into two 6 oz filets
- 4 tbsp sake
- 4 tbsp mirin
- 4 tbsp Saikyo miso paste or white miso
- 2 tbsp sugar
Instructions
MARINADE
- In a large saucepan, at medium-high temperature add the mirin and sake. Bring to a boil for approximately thirty seconds.
- Incorporate the Saikyo miso well using an electric whisk. Cook for approximately 30 seconds.
- Bring to a boil, then add the sugar. Stir to mix. Allow to simmer for 1 minute.
- Remove from the heat & allow the marinade to cool.
BLACK COD MISO
- In an appropriate glass container for your filets, pour some of the marinade, enough to coat the bottom. place the filet in the top and then cover it with the remainder of the marinade. Make sure that your fish is completely covered in the marinade. Cover the container, and then place it in the refrigerator for up to 3 days.
- The third day is the best time to take the container out and place it at the countertop for an hour (you do not want to bake frozen fish).
- Preheat your oven at 400°F and then line a baking sheet by using parchment.
- Filets are removed and scrape off the marinade completely. Be sure to not leave any excessive marinade on the fish in order to prevent burning.
- Place the filets with their skin facing up onto the baking sheets. Place on the middle rack in the oven. Bake for about 10 mins or so until the thermometer registers 145 degrees (until it starts to brown both sides as well as the on the top).
- Optional: apply a little leftover miso marinade and place the baking sheet on high point of the oven, and cook for a couple of minutes until lightly golden. Do not look away from the fish as you broil!
- Remove the fish with care and put it on a dish to serve. Serve with a side dish of rice and sauteed greens.
