Foolproof Miso Marinated Black Cod Food
FOOLPROOF MISO MARINATED BLACK COD
This works best if you marinate this, then forget it or are meal planning for the week. Otherwise, who has 2 days? Use black cod if you can find it, otherwise salmon, tuna, or even beef will work with the marinade.
Provided by Asian Test Kitchen
Categories Main Course
Time 25m
Number Of Ingredients 5
Steps:
- Put sake, mirin, and sugar in a pot over medium high heat. Bring to a boil and boil for 20 seconds to cook out the alcohol and dissolve sugar. Remove from heat and whisk in miso paste. Let cool to room temperature.
- Slice black cod fillets into 4 inch long pieces. Cover with cooled miso marinade. Leave for 2-3 days in the fridge.
- Preheat broiler. Wipe off excess marinade from fish and place on a baking sheet sprayed with oil. Broil on low for 7-10 minutes or until the fish just starts to black around the edges. Remove pin bones if not already removed.
Nutrition Facts : Calories 214 kcal, Carbohydrate 25 g, Protein 20 g, Fat 1 g, Cholesterol 53 mg, Sodium 1311 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
MISO MARINATED BLACKENED COD
Provided by Food Network
Categories main-dish
Time P2DT25m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
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- In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
- Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
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- Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. 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 2 to 3 days.
- To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom 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.
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