Ingredients

4 (4-6 ounce pieces) black cod fillets

¼ cup of ake

¼ cup of mirin

¼ cup of white miso paste

3 tbsp of sugar

Kosher salt

Serve with Brown rice and bok choy or sauteed cabbage

Add a little mirin to the brown rice to add flavour

Sauteed the cabbage or boy choy with sesame oil, garlic & salt.

Directions:

Miso-Marinated Black Cod Recipe

2-3 Days Ahead: Make the Marinade & Marinate the Fish

1. Prepare the Marinade:

   • In a small saucepan, bring 1/4 cup sake and 1/4 cup mirin to a boil over high heat.

   • Boil for 20 seconds to evaporate the alcohol.

   • Reduce heat to low, then whisk in 1/4 cup white miso paste and 3 tablespoons granulated sugar until dissolved.

   • Remove from heat and cool to room temperature.

2. Marinate the Fish:

   • Pat dry 4 (4 to 6-ounce) black cod fillets with paper towels.

   • Place the fillets in a zip-top bag or shallow container in a single snug layer.

   • Add the marinade, ensuring the fish is coated evenly. Seal or cover and refrigerate for 2-3 days.

When Ready to Cook:

1. Remove the fish from the marinade and gently brush off excess, leaving a thin layer on the fish.

2. Do not rinse or wipe with paper towels. Lightly season with kosher salt.

Cooking Option #1: Broiling

1. Arrange a rack 6-8 inches from the broiler and preheat to broil.

2. Line a wire rack with foil, place it on a baking sheet, and coat the foil with cooking spray.

3. Place the fish skin-side down (or smoother side down if skinless) on the foil in a single layer.

4. Broil for 8-12 minutes, checking and rotating the sheet as needed, until the fish is dark golden brown, charred in spots, and flakes easily.

Cooking Option #2: Stovetop Searing & Baking

1. Preheat the oven to 400°F with a rack in the middle position.

2. Heat 2 tablespoons vegetable or canola oil in a 12-inch oven-proof skillet (cast iron preferred) over medium-high heat until it starts to smoke.

3. Place the fish skin-side up (or smoother side up if skinless) in a single layer.

   • Sear until the bottom browns and blackens in spots, 2-3 minutes.

   • Flip the fish carefully and cook another 2-3 minutes.

4. Transfer the skillet to the oven and bake for 5-10 minutes, until the fish is opaque and flakes easily.

To Serve:

• Use a thin metal spatula to transfer the fish to plates.

• Check for and remove any pin bones before serving.

Enjoy your beautifully marinated and perfectly cooked black cod! 🐟✨