Authentic Miso-Marinated Black Cod Recipe
This delicate and delicious Miso Black Cod recipe is bursting with flavor after being marinated for three days before baking into delicious buttery goodness.
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.