Miso Black Cod

I N G R E D I E N T S                      

  • 4 Black Cod fillets
  • 60 ml sake
  • 60 ml mirin
  • 60 gr white miso paste
  • 3 tablespoons granulated sugar

1. Marinate the fish (1/2 days before serving)

Bring the sake and mirin to a boil in a saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whish. Once the miso paste has dissolved completely, turn the heat up to high again and add the sugar. Keep whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat and let it cool to room temperature.

Place the Black Cod fillets in the marinade and keep it in the refrigerator for 1-2 days. You could adjust the marination time to your own preference.

2. Prepare the fish for cooking

Remove the Black Cod from the marinade and wipe the excess off the fish completely. This step is important because the marinade will burn easily. Place the Black Cod fillets skin side up on a baking sheet with parchment paper.

3. Bake the miso marinated Black Cod

Preheat the oven to 200ºC and bake the Black Cod until the surface is blistered and browned a bit, for about 20 minutes. You do not need to flip the fish.

4. Serve

Carefully remove the baked Black Cod with a spatula and remove any burned miso. Serve immediately.


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