Miso Black Cod
Miso Cod - delicious, moist, tender, and crazy delicious cod fish marinated with Japanese miso. This miso cod recipe is made famous by Nobu Matsuhisa.
Servings: 2 people
Ingredients
- 2-3 black cod fillets about 1 lb. (0.4 kg)
For the marinate:
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
Instructions
- Mix the Marinade ingredients thoroughly in a plastic container with a lid and set aside, reserving some for plating purposes.
- Pat the fish fillets dry with paper towels and place them in the plastic container with the marinade. Cover the container with a lid and let the fish steep in the refrigerator overnight or for up to 24 hours.
- Preheat the oven to 400°F (207°C) and preheat an indoor grill at the same time.
- Lightly wipe off any excess miso marinade clinging to the fish fillets with your fingers, but do not rinse it off. Place the fish on the grill and lightly grill both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10 to 15 minutes.
- Add a few extra drops of the marinade to the plate and serve hot.
Notes
You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each. Use 5 tablespoons miso if you prefer a deeper miso flavor.
Click for Conversion Tool.
Nutrition
Serving: 2people | Calories: 518kcal | Carbohydrates: 81g | Protein: 329g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 774mg | Sodium: 3960mg | Fiber: 4g | Sugar: 54g