Black Cod with Miso

1452 mins
Serves 1
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Directions

  1. 1Combine sake and mirin in a saucepan and place on medium-high heat.
  2. 2Combine sake and mirin in a saucepan and place on medium-high heat.
  3. 3Combine sake and mirin in a saucepan and place on medium-high heat.
  4. 4Bring the mixture to a boil.
  5. 5Bring the mixture to a boil.
  6. 6Bring the mixture to a boil.
  7. 7Immediately add sugar and white miso paste.
  8. 8Immediately add sugar and white miso paste.
  9. 9Immediately add sugar and white miso paste.
  10. 10Whisk the miso paste until completely smooth.
  11. 11Whisk the miso paste until completely smooth.
  12. 12Whisk the miso paste until completely smooth.
  13. 13Bring the mixture to a simmer.
  14. 14Bring the mixture to a simmer.
  15. 15Bring the mixture to a simmer.
  16. 16Turn off the heat.
  17. 17Turn off the heat.
  18. 18Turn off the heat.
  19. 19Whisk in sesame oil and ground ginger.
  20. 20Whisk in sesame oil and ground ginger.
  21. 21Whisk in sesame oil and ground ginger.
  22. 22Set aside the marinade to cool completely.
  23. 23Set aside the marinade to cool completely.
  24. 24Set aside the marinade to cool completely.
  25. 25Place smaller portion sizes of fish in a gallon storage bag.
  26. 26Place smaller portion sizes of fish in a gallon storage bag.
  27. 27Place smaller portion sizes of fish in a gallon storage bag.
  28. 28Add the cooled marinade to the bag.
  29. 29Add the cooled marinade to the bag.
  30. 30Add the cooled marinade to the bag.
  31. 31Massage together in the bag and then flatten to a single layer.
  32. 32Massage together in the bag and then flatten to a single layer.
  33. 33Massage together in the bag and then flatten to a single layer.
  34. 34Refrigerate overnight.
  35. 35Refrigerate overnight.
  36. 36Refrigerate overnight.
  37. 37Place a drip grate on a sheet pan and cover the drip grate with aluminum foil.
  38. 38Place a drip grate on a sheet pan and cover the drip grate with aluminum foil.
  39. 39Place a drip grate on a sheet pan and cover the drip grate with aluminum foil.
  40. 40Remove the pieces of fish from the bag and use your hand to gently wipe off excess marinade.
  41. 41Remove the pieces of fish from the bag and use your hand to gently wipe off excess marinade.
  42. 42Remove the pieces of fish from the bag and use your hand to gently wipe off excess marinade.
  43. 43Place the fish on the foiled grate leaving space between each piece.
  44. 44Place the fish on the foiled grate leaving space between each piece.
  45. 45Place the fish on the foiled grate leaving space between each piece.
  46. 46Broil the fish for about 12 minutes to perfection.
  47. 47Broil the fish for about 12 minutes to perfection.
  48. 48Broil the fish for about 12 minutes to perfection.

Ingredients

  • 0.25 cup Sake
  • 0.25 cup Sake
  • 0.25 cup Sake
  • 0.25 cup Mirin
  • 0.25 cup Mirin
  • 0.25 cup Mirin
  • 0.33 cup White Miso Paste
  • 0.33 cup White Miso Paste
  • 0.33 cup White Miso Paste
  • 3 Tbsp Granulated Sugar
  • 3 Tbsp Granulated Sugar
  • 3 Tbsp Granulated Sugar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sesame Oil
  • 0.5 tsp Ground Ginger
  • 0.5 tsp Ground Ginger
  • 0.5 tsp Ground Ginger
  • 1.5 lbs Black Cod
  • 1.5 lbs Black Cod
  • 1.5 lbs Black Cod

Equipment

SaucepanWhiskBowlGallon storage bagSheet panDrip grate

Tips

  • To cool the marinade quickly, place the saucepan in a bowl with ice and stir occasionally.
  • Cutting the fish into smaller portions allows the broiling process to caramelize all the edges.
  • Refrigerate the marinated fish overnight, at least 24 hours is best.
  • Broil the fish approximately 8 inches from the flame.
Black Cod with Miso | Clip Recipe