Miso Black Cod

48 mins
Serves 2
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Directions

  1. 1Place the black cod on a cutting board and cut it into two pieces.
  2. 2Place the black cod on a cutting board and cut it into two pieces.
  3. 3Place the black cod on a cutting board and cut it into two pieces.
  4. 4Place the black cod in a bowl and pour sake over it.
  5. 5Place the black cod in a bowl and pour sake over it.
  6. 6Place the black cod in a bowl and pour sake over it.
  7. 7In another bowl, mix together white miso, sake, and mirin.
  8. 8In another bowl, mix together white miso, sake, and mirin.
  9. 9In another bowl, mix together white miso, sake, and mirin.
  10. 10Heat the miso mixture in a small pot until it simmers.
  11. 11Heat the miso mixture in a small pot until it simmers.
  12. 12Heat the miso mixture in a small pot until it simmers.
  13. 13Pour the miso mixture over the black cod, coat the fish pieces evenly, cover, and refrigerate for 48 hours.
  14. 14Pour the miso mixture over the black cod, coat the fish pieces evenly, cover, and refrigerate for 48 hours.
  15. 15Pour the miso mixture over the black cod, coat the fish pieces evenly, cover, and refrigerate for 48 hours.
  16. 16After 48 hours, place the fish on a baking sheet with a cooking rack and bake in the oven.
  17. 17After 48 hours, place the fish on a baking sheet with a cooking rack and bake in the oven.
  18. 18After 48 hours, place the fish on a baking sheet with a cooking rack and bake in the oven.
  19. 19While the fish is baking, slice the king oyster mushrooms and sauté them in a frying pan with olive oil and salt.
  20. 20While the fish is baking, slice the king oyster mushrooms and sauté them in a frying pan with olive oil and salt.
  21. 21While the fish is baking, slice the king oyster mushrooms and sauté them in a frying pan with olive oil and salt.
  22. 22Baste the fish with the remaining miso mixture during baking.
  23. 23Baste the fish with the remaining miso mixture during baking.
  24. 24Baste the fish with the remaining miso mixture during baking.
  25. 25Slice the radish thinly.
  26. 26Slice the radish thinly.
  27. 27Slice the radish thinly.
  28. 28Place the cooked black cod on a plate, top it with radish slices and green onion.
  29. 29Place the cooked black cod on a plate, top it with radish slices and green onion.
  30. 30Place the cooked black cod on a plate, top it with radish slices and green onion.
  31. 31Drizzle the remaining miso mixture over the fish and serve with rice and the sauteed king oyster mushrooms.
  32. 32Drizzle the remaining miso mixture over the fish and serve with rice and the sauteed king oyster mushrooms.
  33. 33Drizzle the remaining miso mixture over the fish and serve with rice and the sauteed king oyster mushrooms.

Ingredients

  • 2 pieces black cod
  • 2 pieces black cod
  • 2 pieces black cod
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 4 tablespoons white miso
  • 4 tablespoons white miso
  • 4 tablespoons white miso
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 1 tablespoon mirin
  • 4 pieces king oyster mushrooms
  • 4 pieces king oyster mushrooms
  • 4 pieces king oyster mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 piece radish
  • 1 piece radish
  • 1 piece radish
  • 1 piece green onion
  • 1 piece green onion
  • 1 piece green onion
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice

Equipment

knifecutting boardbowlspatulasmall potbaking sheetcooking rackovenfrying pantongsplate
Miso Black Cod | Clip Recipe