Black Cod With Miso Recipe

There’s something downright magical about taking a bite of perfectly marinated black cod, infused with the tangy sweetness of sake and miso—it’s like a little escape to a Japanese izakaya right in my own kitchen.

I adore the harmonious blend of flavors in my Black Cod with Miso recipe. The black cod’s rich, buttery texture pairs beautifully with a marinade of sake, mirin, and white miso paste that’s lightly sweetened with granulated sugar.

Toasted in vegetable oil, the dish is a savory delight. It’s served with fresh scallions and/or pickled ginger, which add a burst of freshness and a hint of spice.

This is a simple yet exotic dish, offering high-quality protein and a generous helping of Omega-3s.

Black Cod With Miso Recipe Ingredients

• Sake: Fermented rice drink; adds depth and umami to dishes.
• Mirin: Sweet rice wine; offers a touch of sweetness and gloss to meals.
• White Miso Paste: Fermented soybean paste; rich in umami and provides a savory depth.
• Sugar: Sweetens the marinade, balancing salty and umami flavors.
• Black Cod Fish Fillets: High in omega-3 fatty acids; rich, buttery texture.

Black Cod With Miso Recipe Ingredient Quantities

• 1/4 cup sake
• 1/4 cup mirin (sweet Japanese rice wine)
• 4 tablespoons white miso paste
• 3 tablespoons granulated sugar
• 4 black cod fish fillets, about 1/2 pound each
• Vegetable oil, for cooking
• Chopped scallions, for garnish (optional)
• Pickled ginger, for garnish (optional)

How to Make this Black Cod With Miso Recipe

1. In a tiny saucepan, mix together the sake and mirin. Place over medium heat and bring to a boil, then turn down the heat and let simmer for a few minutes to let some of the alcohol cook off.

2. Lower the heat to the lowest setting and put in the white miso paste. Stir it into the broth until fully dissolved and smooth.

3. Stir the granulated sugar into the miso mixture. Do this until the sugar completely dissolves. After that, you remove the saucepan from heat. Allow the marinade to cool.

4. Put the black cod fillets in a shallow dish or resealable plastic bag. Pour the cooled miso marinade over the fish, making sure it is well coated.

5. Cover the plate or seal the pouch and refrigerate for at least 12 hours or overnight—this is an unhurried recipe that allows the fish to both marinate and absorb flavor.

6. Set the oven to 400°F (200°C) to preheat. Prepare a baking sheet in one of two ways: light with grease, or adhere parchment paper.

7. Extract the fillets from the marinade and carefully remove the excess marinade with a paper towel, being cautious not to remove too much and leave the fish uncoated.

8. Preheat a non-stick skillet to medium-high heat. Add a small amount of vegetable oil, and allow it to heat up as well. Sear the fillets skin-side up in the pan for 1-2 minutes, until they develop a light golden color.

9. Move the fillets to the prepared baking sheet, placed skin-side down, and bake in the oven for 8-10 minutes. The fish is done when it’s opaque and flakes easily with a fork. If it doesn’t seem done after 8 minutes, give it another minute or two. Enjoy!

10. Serve the fillets of black cod piping hot, if desired, garnished with chopped scallions and pickled ginger. Enjoy!

Black Cod With Miso Recipe Equipment Needed

1. Small saucepan
2. Measuring cups and spoons
3. Wooden or silicone spoon
4. Shallow dish or resealable plastic bag
5. Refrigerator
6. Oven
7. Baking sheet
8. Parchment paper or cooking spray
9. Paper towels
10. Non-stick skillet
11. Spatula
12. Fork

FAQ

• What is black cod?Sablefish, also known as black cod, is a rich, buttery fish that swims in the North Pacific Ocean. This tender, high-oil-content fish is truly one of a kind.
• Can I substitute black cod with another fish?You can indeed replace black cod with Chilean sea bass or other fatty fish with a similar texture, giving you a resultant dish that compares favorably to one made with the original ingredient. In the same way, an equally favorable substitution can be made with any of these other similar ingredients. And, just as with using the original, you should avoid cooking the dish for too long.
• Can I use red miso paste instead of white?Indeed, red miso is more robust and saltier, so you may need to alter the quantity to suit your taste.
• How should I marinate the fish?Soak the fish fillets in the miso marinade for a minimum of 2 hours. They can also stay in the marinade for up to 2 days, developing an even richer flavor.
• What’s the best cooking method for black cod with miso?Barbecuing or broiling is equally effective, as both techniques allow the glaze to achieve a wonderful caramelization.
• How do I prevent the fish from sticking to the grill or pan?Ensure that the grill or pan is well-oiled prior to cooking, and do not attempt to shift the fish until it has released itself naturally.
• Can I make this dish ahead of time?Indeed, the fish may be pretreated and prepared to the point of cooking just before serving. However, enjoy it freshly cooked, as that makes for the best texture.

Black Cod With Miso Recipe Substitutions and Variations

For the sake of using dry sherry or a dry white wine.
To substitute for mirin, use a blend of 2 tablespoons of sake and 1 tablespoon of sugar, or opt for sweet marsala wine.
To make white miso paste: Use yellow miso. Or, for a different flavor—try red miso paste. But beware, the flavor’s a bit stronger.
For granulated sugar: Use light brown sugar, honey, or pure maple syrup for a different sweetness profile.

Pro Tips

1. Marination Time: For optimal flavor, marinate the fish for a full 24 hours. This extended marination allows the miso flavor to penetrate more deeply into the fish.