Miso marinated black cod

Miso Marinated Black Cod Recipe adapted from thekitchn.com

2 tablspoons sake
2 tablespoons mirin
2 tablespoons white miso paste
1.5 tablespoons sugar

2 black cod fillets, about 1/2 pound (230 g) each

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. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Slather the fish with the miso marinade and place in dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.

To cook, preheat the oven to 400°F. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. 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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4 thoughts on “Miso marinated black cod

      1. Fresh would be ideal, I admit, but I just use the frozen mackeral fillets at the asian markets because they’re perfectly portioned sizes and super quick to defrost for dinner and it’s still pretty darn tasty ^_^

        I admit, I usually don’t bother with the whole heating & cooling of the marinade before slathering it all over my fish pieces. It’s lazy, yes, and not nearly as intensely flavoured I’m sure, but for thin fish fillets, I don’t think it needs a long time to marinate and honestly, I just don’t bother thinking far enough ahead! Usually I leave the mackeral to marinade only an hour or so and the fish is perfectly seasoned for my taste.

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