Miso Cod
(GF) • serves 4
We’re making miso cod that tastes like you are eating candy! This recipe is a take on Nobu’s miso-marinated black cod. It’s irresistible and pretty straightforward to make, as long as you have time to marinate the fish a few days in advance. This dish is so full of flavor that it pairs perfectly with white rice and a simple steamed green vegetable. I will sometimes sauté some white beech mushrooms on the side for an added savory touch along with oshinko and sesame seeds as garnish.
Ingredients Method
4 cod fillets
¼ cup sake (or white wine)
¼ cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
1. Bring sake and mirin to a boil. Allow to boil for about 20 seconds until the alcohol has cooked off. Lower heat and whisk in miso paste. Stir until fully dissolved.
2. Once miso paste has dissolved, turn heat back up to high and add sugar. Stir constantly making sure the sugar doesn’t burn. Once sugar has dissolved, remove from heat and allow to cool to room temperature.
3. Put fish fillets and marinade in large non-reactive bowl or large plastic bag and place in the refrigerator for 2 days. This step is very important! This is where the flavor development happens.
4.When ready to cook the fish, preheat oven to 400F. Prepare a sauté pan on medium-high heat and coat with olive oil. Sear fish, skin side up, on pan for 3-4 minutes. Flip the fish over and sear for another 3-4 minutes, then transfer the fish to the oven and cook for 10 minutes.