Miso Black Cod
Total Time
1 hour and 20 minutes
Prep Time
1 hour
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
4 servings
- 1 lb Black Cod
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/3 cup white miso paste
- 1/3 cup sugar
- 2 Tablespoons marinade
- 2 Tablespoons mayo
- ¼ teaspoon rice wine vinegar
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 Cup peeled sliced daikon radish
- 1 tsp kosher salt
- ¼ C sliced onion
- 2-3 Cups shredded Kale (thinly sliced)
- 1 tablespoon oil
- splash Sake
- salt and pepper to taste
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Preparation
Step 1
Marinate. In a small saucepan, heat the mirin and sake and simmer 30 seconds to cook off the alcohol. Whisk in the white miso and the sugar until smooth and dissolved. Transfer the marinade to a large baking dish and let cool (reserve 2 tablespoons of marinade in a separate small bowl if wanting to make the miso aioli) . Add the fish to the cooled marinade, sprinkle with a little salt, and turn to coat. Cover and refrigerate 1-3 days.
Step 2
Cook. Preheat the oven to 400°. Gently scrape off the marinade from the fish, into the baking dish, and don’t rinse the fish. Heat a little oil in a heavy bottom skillet over medium high heat. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Spoon a little marinade over the top of the fish then place fish in the oven to finish baking for 8-10 minutes, until flaky and golden.
Step 3
Serve this with Furikake rice and a veggie side dish!
Step 4
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