Miso Marinated Black Cod Recipes

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

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.

MISO-MARINATED BLACK COD

Steps:

• 1. Marinate: Combine the mirin and sake in a small saucepan. Bring just to a boil and take off the heat. Add the miso and the sugar to the pan. Stir until the sugar dissolves. Let cool to room temperature. Layer the fillets in a bowl and slather with the marinade. Cover and refrigerate for at least 3 to 4 hours or overnight.
• 2. Saute: Preheat the oven to 400ºF. Heat a non-stick pan over medium heat and add 2 tablespoons oil. Wipe the marinade from the fillets and place them in the pan skin side up. Cook for 4 minutes. The flesh will start to brown and blacken in spots because of the sugar in the marinade, but this is ok, you're after those caramelized flavors. Flip the fillets skin side down and slide the pan into the oven.
• 3. Roast: Cook in the oven for about 6-8 minutes, until the flesh begins to flake apart when you press down on it with your finger.
• 4. Serve: Transfer the filets to a platter or individual plates and serve while still warm. We like to serve with a side of rice and steamed bok choy

MISO MARINATED BLACK COD RECIPE BY CHEF NOBU MATSUHISA

Steps:

• Boil sake and mirin over high heat and reduce by 1⁄3.
• Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning.
• Cool to room temperature.
• Marinate cod fillets in the miso mixture for 4 days.
• Gently wipe off excess marinade from the fillets and grill or broil until well browned.

MISO COD (BLACK COD WITH MISO)

Steps:

• Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.

MISO-MARINATED BLACK COD

Steps:

• In a small sauce pot, bring the sake (or white wine) and mirin to a boil. Lower the heat, and add the white miso paste, sugar, and rice vinegar. Whisk to combine fully and until the sugar fully dissolves. Remove from heat and let cool to room temperature.
• Pat the fish dry and place it on a rimmed baking sheet. Spoon the marinade over the fish and slather it all over.
• Wrap the fish tightly in plastic wrap, pressing the wrap onto the surface of the marinading fish, and chill in the refrigerator, ideally for two days, and at least 24 hours.
• Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade.
• Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust. Make sure the fish is cooked through: It should flake easily, with bright white flesh, neither raw nor dry.
• Garnish with scallions and serve hot, perhaps with white rice and sautéed bok choy, spinach, or other soft Asian greens.

MISO MARINATED BLACKENED COD

Steps:

• Over a double boiler, combine miso, sugar, sake, and mirin and whisk until sugar dissolves. Remove from heat and let cool. Refrigerate for a few hours so that marinade is cold and add black cod fillets or fillet pieces. Marinate for 24 to 48 hours in refrigerator.
• Remove from marinade and scrape off most of marinade that is coating the fish. Preheat oven to broil (oven should be very hot and heat should be coming from the top down). Place fish on a greased foil-lined baking sheet. Place baking sheet approximately 6 inches away from top heating element. Broil 7 to 10 minutes, until browned. Depending on the thickness of the fish, fish should flake away; otherwise, bake an additional few minutes.