Black Cod Or Mackerel Fillets In Miso Sauce Food

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-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 WITH MISO GLAZE

Steps:

• 6-8 hours before cooking, marinate the black cod. If you feel comfortable that you have very fresh fish, marinade for up to 2 days.
• Bring the sake (or sherry), mirin, miso paste and sugar to a boil in a medium saucepan over medium high heat. Let boil for 30-45 seconds to evaporate the alcohol. The miso glaze will turn a caramel color. Remove from heat and cool to room temperature.
• Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 6 - 8 hours. For even better results, marinate for 2 to 3 days in advance.
• To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over medium-high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Coat the cod with a little oil then place the fish skin-side-up on the pan and cook until the flesh of the fish browns and blackens in spots, about 3 minutes.
• Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
• For the Coconut Rice
• Melt the butter in a heavy 4-quart saucepan over medium heat. Add the ginger and garlic, and cook, stirring, until just fragrant. Add the rice and cook, stirring, for 1 minute.
• Add the coconut milk, water, salt, sugar, and bring to a boil over medium-high heat. Stir in the lime zest. Reduce the heat to low, cover, and simmer until the rice is tender, about 15 minutes.
• Let stand off the heat, covered, for 5 minutes. Fluff with a fork, top with more zest, if you like, and serve.

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.

MISO GLAZED COD

Steps:

• Preheat broiler.
• Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
• Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
• If desired, serve with toasted sesame seeds and scallions.

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:

• 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.

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.