Black Cod Broiled With Miso Recipes

MISO-GLAZED BLACK COD

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

BLACK COD BROILED WITH MISO

Steps:

• Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
• Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.

BLACK COD WITH MISO

Steps:

• Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
• Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
• Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
• In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
• Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

GARLIC-GINGER-MISO BLACK COD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
• Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
• Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
• Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.

BLACK COD WITH MISO

Steps:

• In a saucepan, whisk together miso, sugar, mirin, and sake. Cook until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a shallow baking dish. Add fish, turning to coat. Cover with plastic wrap, and refrigerate for 3 days.
• Preheat broiler to high. Remove fish from marinade, and place on a baking sheet, skin-side down. Broil until caramelized, about 3 minutes. Using a flat spatula, gently turn fish, and broil until just opaque in center, about 3 minutes more. Serve immediately.

BLACK COD OR MACKEREL FILLETS IN MISO SAUCE

Steps:

• Sprinkle the salt all over the fish and let sit refrigerated for at least 45 and up to 90 minutes. Rinse and dry the fish.
• Combine 3/4 cup of the miso with 3 tablespoons of the sake. Smear this mixture all over the fillets and let sit refrigerated again for 45 to 90 minutes. Rinse and dry again.
• Preheat the broiler; the rack should be about 4 inches from the heat source. Soak the ginger in cold water to cover. Combine the remaining miso and sake and smear over the flesh side of the fillets. Put on a nonstick or greased baking sheet and broil carefully, until the mixture bubbles but does not burn and the fish is done (the point of a thin-bladed knife inserted into its thickest part will meet little resistance). If the top threatens to burn before the fish is cooked through, move the rack down a notch or move the fish into a hot oven. Drain the ginger and use it to garnish the fish; serve immediately.
• In step 2, do not rinse off the miso mixture; simply use your fingers to remove most but not all of it. Grill over moderate heat, turning once, until the outside is crisp and the inside cooked through.

BLACK COD WITH MISO

Steps:

• Make Nobu-style Saikyo Miso:
• 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
• 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
• Yield:
• 3 cups (800 g).
• Make cod:
• 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
• 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
• 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.