MISO BLACK COD
Japanese miso-marinated black fish is juicy and supple. Nobu Matsuhisa made this miso cod recipe famous.
This baked miso-marinated black fish is a perfect example of Japanese cuisine’s subtle elegance and beauty. Since the first time I tasted this fish dish, I’ve been hooked. To order it in a Japanese restaurant in Southern California is a lot more expensive than making it at home.
Chilean Sea Bass is the closest living relative. It’s hard to go wrong with either of these fish entrees. If you hear someone say “cod,” you’re probably thinking of a variety of fish from all over the world. They come from separate families, but share many similarities.
Each serving of this recipe contains 518 calories.
- 2-3 black cod fillets
- 1/4 cup of sake
- 1/4 cup of mirin
- 4 tablespoons of white miso paste
- 3 tablespoons of sugar
- Set aside a plastic jar (with a lid) with the marinade ingredients and mix carefully. Keep a few for plating.
- Place the fish fillets in the marinade-coated plastic container after patting them dry with paper towels.
- Preheat oven to 400°F.
- At the same time, heat up an inside grill.
- Remove any remaining marinade from the fish fillets by gently wiping it off with your fingers, but don’t rinse it off. Grill the fish until the surface is browned on both sides by placing it on the grill.
- For medium to thick salmon fillets, bake for 10 to 15 minutes.
- Serve hot with a few additional drops of the marinade on the platter.