Miso Black Cod
Directions
- 1Combine white miso, sake, mirin, and sugar in a small saucepan. Heat gently over low heat, stirring until everything dissolves into a smooth mixture. Do not bring to a boil. Let the marinade cool completely.
- 2Combine white miso, sake, mirin, and sugar in a small saucepan. Heat gently over low heat, stirring until everything dissolves into a smooth mixture. Do not bring to a boil. Let the marinade cool completely.
- 3Combine white miso, sake, mirin, and sugar in a small saucepan. Heat gently over low heat, stirring until everything dissolves into a smooth mixture. Do not bring to a boil. Let the marinade cool completely.
- 4Coat the black cod fillets generously with potato starch to absorb surface moisture and remove impurities. Rinse the fillets thoroughly under cold water until the water runs clear. Pat the fillets dry with a clean towel.
- 5Coat the black cod fillets generously with potato starch to absorb surface moisture and remove impurities. Rinse the fillets thoroughly under cold water until the water runs clear. Pat the fillets dry with a clean towel.
- 6Coat the black cod fillets generously with potato starch to absorb surface moisture and remove impurities. Rinse the fillets thoroughly under cold water until the water runs clear. Pat the fillets dry with a clean towel.
- 7Place the fillets in an airtight container. Pour the cooled marinade over the fish, ensuring they are fully coated. Seal and marinate in the refrigerator for 2-3 days.
- 8Place the fillets in an airtight container. Pour the cooled marinade over the fish, ensuring they are fully coated. Seal and marinate in the refrigerator for 2-3 days.
- 9Place the fillets in an airtight container. Pour the cooled marinade over the fish, ensuring they are fully coated. Seal and marinate in the refrigerator for 2-3 days.
- 10Preheat your oven to 230°C (450°F). Remove the fillets from the marinade and gently wipe off excess marinade with a paper towel. Be careful not to leave too much marinade, as the sugar content can cause burning. Lightly grease a roasting tray and place the fillets skin side up. The fat under the skin protects the fish while cooking.
- 11Preheat your oven to 230°C (450°F). Remove the fillets from the marinade and gently wipe off excess marinade with a paper towel. Be careful not to leave too much marinade, as the sugar content can cause burning. Lightly grease a roasting tray and place the fillets skin side up. The fat under the skin protects the fish while cooking.
- 12Preheat your oven to 230°C (450°F). Remove the fillets from the marinade and gently wipe off excess marinade with a paper towel. Be careful not to leave too much marinade, as the sugar content can cause burning. Lightly grease a roasting tray and place the fillets skin side up. The fat under the skin protects the fish while cooking.
- 13Roast on the top shelf of the oven for 7-10 minutes, or until the fish is golden brown and slightly charred at the edges. Check the internal temperature—it should be 52°C when removed from the oven. Carry-over cooking will bring it to 55°C.
- 14Roast on the top shelf of the oven for 7-10 minutes, or until the fish is golden brown and slightly charred at the edges. Check the internal temperature—it should be 52°C when removed from the oven. Carry-over cooking will bring it to 55°C.
- 15Roast on the top shelf of the oven for 7-10 minutes, or until the fish is golden brown and slightly charred at the edges. Check the internal temperature—it should be 52°C when removed from the oven. Carry-over cooking will bring it to 55°C.
- 16Serve the miso black cod skin side up with steamed rice and pickles.
- 17Serve the miso black cod skin side up with steamed rice and pickles.
- 18Serve the miso black cod skin side up with steamed rice and pickles.
Ingredients
- 4 fillets (150–200 g each) sablefish (black cod)
- 4 fillets (150–200 g each) sablefish (black cod)
- 4 fillets (150–200 g each) sablefish (black cod)
- 100 g white miso (preferably saikyo miso)
- 100 g white miso (preferably saikyo miso)
- 100 g white miso (preferably saikyo miso)
- 50 ml sake
- 50 ml sake
- 50 ml sake
- 50 ml mirin
- 50 ml mirin
- 50 ml mirin
- 25 g sugar
- 25 g sugar
- 25 g sugar
- 1 tbsp potato starch (or corn starch)
- 1 tbsp potato starch (or corn starch)
- 1 tbsp potato starch (or corn starch)
- 1 small amount neutral, high smoke point oil
- 1 small amount neutral, high smoke point oil
- 1 small amount neutral, high smoke point oil
- 1 Japanese pickles
- 1 Japanese pickles
- 1 Japanese pickles
Equipment
small saucepanwhiskairtight container or ziplock bagroasting traypaper towelforkspatulasmall platechopsticks