one of my favorite weeknight meals, i made this within 15 minutes of coming home from the gym after work and served it with germ rice mixed with shelled edamame and miso soup.
by Practical_Yam9480
4 Comments
Practical_Yam9480
Recipe:
* 1 lb skin-on black cod fillet * 1.5 tbsp mirin. * 1.5 tbsp sake * 4 tbsp miso * 2 tbsp sugar (most of this will be scraped off and discarded)
Bring mirin and sake to a boil in a small saucepan over medium. Whisk in miso until thoroughly combined, about 1 minute. Add sugar; cook over medium, whisking constantly, until sugar dissolves, 1 to 2 minutes.
There are a lot of recipes out there that don’t tell you to cook the marinade first. I have tried them and much prefer the taste this way. You are broiling the fish afterward so it’s not like the probiotics in the miso would survive either way.
Once cooled, spread miso mixture all over the fish fillet and refrigerate for at least 8 hours.
When ready to cook, pour marinade off of the fish and discard. Broil fish in the oven for 10 minutes on high until perfectly flaky. Cover edges with tinfoil if they’re charring too much before the center flakes.
I don’t eat black cod skin so I don’t worry about the skin sticking to the pan, I just lift the meat off the skin since it separates beautifully when it’s fully cooked.
donairhistorian
Love this. I can’t get black cod but I think it’s a very particular fish for this dish and regular cod wouldn’t do it justice.
4 Comments
Recipe:
* 1 lb skin-on black cod fillet
* 1.5 tbsp mirin.
* 1.5 tbsp sake
* 4 tbsp miso
* 2 tbsp sugar (most of this will be scraped off and discarded)
Bring mirin and sake to a boil in a small saucepan over medium. Whisk in miso until thoroughly combined, about 1 minute. Add sugar; cook over medium, whisking constantly, until sugar dissolves, 1 to 2 minutes.
There are a lot of recipes out there that don’t tell you to cook the marinade first. I have tried them and much prefer the taste this way. You are broiling the fish afterward so it’s not like the probiotics in the miso would survive either way.
Once cooled, spread miso mixture all over the fish fillet and refrigerate for at least 8 hours.
When ready to cook, pour marinade off of the fish and discard. Broil fish in the oven for 10 minutes on high until perfectly flaky. Cover edges with tinfoil if they’re charring too much before the center flakes.
I don’t eat black cod skin so I don’t worry about the skin sticking to the pan, I just lift the meat off the skin since it separates beautifully when it’s fully cooked.
Love this. I can’t get black cod but I think it’s a very particular fish for this dish and regular cod wouldn’t do it justice.
Looks delicious!
Great post