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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Gefilte Fish

IMG_4387My family love home made gefilte fish. I use 2 kgs minced/ground fish and make half into gefilte and the rest into fried fish balls. When my son was much younger he would not eat carrots so I mince/grind my own fresh fish and add fried onions to the mixture, which makes it sweeter. I hope your family enjoys it as much as mine do.

INGREDIENTS

2 kgs (4 1/2 lbs) filleted fish. (I use hake/stockfish but any white fish will do)
Ask the fishmonger for the head, skin & bones (these are used for the stock)
3 large onions, sliced and fried in 4 tbls oil
1 tbls flour or matzoh meal
2 tbls matzo meal
3 eggs
2 tsp salt
2 tsp seafood/fish seasoning
1 tsp sugar
1/4 tsp pepper
1 cup ice cold water

METHOD

1. Cut the fish fillets into chuncks.
2. Place a handful of fish into a food processor at a time and grind the fish for a few seconds till the fish is chopped. Repeat until all fish is ground.Remove the fish and place it in a large mixing bowl.
3. Add the fried onions and oil and blend till chopped finely, add this mixture to the fish in the mixing bowl.
4. Add the rest of the ingredients and mix very well. At this stage I taste the fish to check for seasoning…Yes I do like raw minced fish and this step might not be for everyone!
5. Prepare the stock. I still prepare the full amount even though I fry half.
6. Place 8 – 10 cups of water in a large pot
7. Add the rinsed skin, head and bones.
8. Slice 3 onions and add these to the stock, I add the skin of the onion which gives the stock a good colour.
9. Add 1 tsp salt, dash of pepper and 1 tsp sugar.
10. Bring to a boil and simmer for 1 hour.
11. Strain the stock and add 3 peeled and sliced carrots.
12. Use a bowl of water to wet your hand (this prevents the fish mixture from sticking) and shape the fish mixture into balls and carefully place into the hot stock
13. Cook over gentle heat for 1 1/2 hours.
14. Leave to cool in the pot.
15. Remove the fish balls and place them into a platter dish with sides – pyrex dishes work best. 16. Place a sliced cooked carrot on top of each ball.
17. Pour the liquid around the fish balls. It should set into a jelly from the skin, bones and head. 18. Place in the refrigerator.
For the fish cakes:
1. Heat oil in a frying pan.
2. Shape the fish mixture into patties or balls and frytill golden. IMG_0467 IMG_0472