Miso Black Cod

img_3082Serves 4
INGREDIENTS

¼ Cup Sake
¼ Cup Mirin
4 Tablespoons Saikyo Miso (or White Miso)
2 Tablespoons Sugar
4 Pieces Black Cod Fillets about 1/2 Pound/250 Grams Each (Also known as Sablefish – You can also substitute Salmon, Seabass or similar)
Oil for cooking

METHOD (Marinade)

  1. Make marinade (per below) and marinate fish 1-2 days in advance. If you are short on time, let it marinate for at least a few hours.
  2. Combine the mirin and sake in a small saucepan over high heat and bring to a boil.
  3. Boil for 20 seconds to allow the alcohol to evaporate.
  4. Turn the heat to low and whisk in the miso paste and sugar.
  5. Whisk over medium heat without letting the mixture boil until the sugar has dissolved.
  6. Remove from heat and allow to cool to room temperature.
  7. Pat the fish fillets dry with paper towel. Slather the fish with the marinade and place in a glass/porcelain dish. Cover tightly with plastic wrap and leave to marinate for 1-2 days.

To Cook the Fish

  1. Preheat oven to 400°F/200 °C
  2. Heat an oven-proof skillet over high heat on the stove.
  3. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Discard excess marinade from fish.
  4. Place a small amount of oil in the pan, once hot add the fish skin-side-up to the pan and cook until the bottom of the fish browns and caramelizes in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
  5. Transfer to the oven (Skin-side down) and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  6. Serve with vegetables and rice.
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