Black Cod With Miso – a delicious recipe with mirin, sake, white miso paste, sugar, skinless black cod, Vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
*In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, until just dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
2
*Preheat the oven to 400u00b0F. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
3
NOTES:
4
*The marinade can be refrigerated for up to one week.
5
*Matsuhisa marinates the cod for 2 to 3 days, in a good deal of the sake-miso marinade--so maybe try making double the marinade, using half the amount of cod, and refrigerating for 2 to 3 days before cooking.
65
kcal
Calories
17
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tbsp mirin, 3 tbsp sake, 1/2 cup white miso paste, 1/3 cup sugar, and more.
Yes, Black Cod With Miso falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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