Black Cod Cooked With Sake Food

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 COOKED WITH SAKE

Steps:

• In a medium pot, bring sake to a boil and cook for 5 minutes.
• Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
• When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
• Add mirin for glazing. Then add tamari soy.
• Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.
• Garnish with white scallion, shredded ginger and kinome on top.

BLACK COD SAKE KASU

Steps:

• SET THE BLACK COD pieces skin side down in a shallow dish.
• Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours.
• RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish.
• STIR TOGETHER the kasu paste and sugar in a small bowl until smooth.
• Slowly stir in the water.
• Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours.
• BEFORE SERVING, light the coals in an outdoor grill.
• When the coals are very hot, remove the black cod from the marinade, allowing the excess to drip off, and grill over the hot coals until nicely browned and just cooked through, about 5 minutes per side.
• Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.

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.