Serves 1
Directions
- 1Add Saikyo Miso to a pan.
- 2Pour Sake into the pan.
- 3Add Mirin to the pan.
- 4Add Sugar to the pan.
- 5Whisk all ingredients in the pan until combined.
- 6Coat the Black Cod with Potato Starch.
- 7Dip the Black Cod in water.
- 8Marinate the Black Cod with the prepared sauce for 3 days.
- 9Place the marinated Black Cod on aluminum foil.
- 10Rub Neutral Oil on the Black Cod.
- 11Bake the Black Cod at 230°C (446°F) for 7-10 minutes.
- 12Serve the Miso Black Cod on a plate.
Ingredients
- Saikyo Miso
- Sake
- Mirin
- Sugar
- Black Cod
- Potato Starch
- Water
- Neutral Oil
Equipment
PanWhiskBowlAluminum foilOvenSpatulaChopsticks
Tips
- Use white miso or Saikyo miso for extra authenticity in the marinade.
- Sablefish (black cod) is prized for its buttery texture and high fat content, which helps lock in miso flavours.
- An optional starch-cleaning method can remove any sliminess from frozen fish before marinating.
- Grill at high heat to achieve a caramelised crust with a tender, flaky centre.
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