Black cod can be found in many Japanese restaurants, including celebrity chef Nobuyuki Matsuhisa's, and they've definitely earned a place on the menu. With a simple sweet and salty glaze, the buttery and tender black cod is taken to a new level.
Turns out, recreating this famous dish at home isn't too hard! It only requires (at least) a day of marinading and a broiler. Serve it with rice, tempura, or noodles for a balanced meal.
Makes 2 servings or 4 small servings
Ingredients
3 tbsp white miso
3 tbsp mirin
3 tbsp sake
1 tbsp sugar
1/8 tsp kosher salt
4 fillets (about 1/2 lb total) black cod
Instructions
In a container that can be sealed, mix together the white miso, mirin, sake, sugar, and kosher salt to form a thick liquid.
Add in the black cod fillets, making sure the marinade coats all sides. Cover and marinade in the refrigerator for at least 1 day, ideally 2 to 3 days.
When done marinading, preheat the broiler and set the oven rack about 6” from the heat source.
After marinading, wipe off any excess marinade from the fillets and lay them skin-side-up on a baking sheet lined with lightly-greased foil. Reserve the remaining marinade to use while broiling.
Broil for about 5 minutes, then spoon about 1/2 tbsp of marinade on top of each fillet. Broil for 4 to 5 more minutes, until fish is nicely browned and flakes easily.
Notes:
You may need to add more or less salt to your marinade depending on what type and brand of miso you're using. This recipe uses Hikari Miso's white miso paste.
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