miso marinated cod

The cod comes out of the oven in soft buttery with a tad of sweetness and juicy chunky pieces. Add your favorite veggies of choice such as enoki mushrooms and baby bok choy, or your favourite carb such as quinoa or rice.

Miso Marinated Black Cod
serves 2
adapted from momofukufor2 

2 tablspoons sake
2 tablespoons mirin
2 tablespoons white miso paste
1 tablespoons sugar
2 black cod fillets, about 1/2 pound (230 g) each

Prep:
***Marinate 2 -3 days in advance.

Bring the sake and the mirin to a boil in a medium saucepan over high heat. Turn the heat down to low and stir in the miso until dissolved. Turn the heat up to high again and add the sugar. Make sure all the sugar dissolves, remove from heat. Cool to room temperature.

Once it cools slather the fish with the miso marinade and place in dish or bowl and cover tightly. Leave to steep in refrigerator for 2 to 3 days.

Cook:
Preheat the oven to 400°F. Lightly wipe off any excess miso clinging to the fillets with a paper towel, but do not rinse. Bake the fish for 10 to 15 minutes. To finish, turn the broiler on and watch carefully as the fish caramelizes and turns slightly golden. Remove and enjoy hot.

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