Miso Black Cod Recipe

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Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.
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Miso black cod, also known as “Gindara no Saikyo Yaki,” is a classic Japanese dish that features buttery and tender black cod marinated in a sweet and savory miso glaze. The dish originated in Kyoto, where it was traditionally prepared with saikyo miso, a type of white miso that is mild and slightly sweet in flavor. Today, miso black cod is a popular dish in Japanese restaurants around the world, and it’s easy to see why. The combination of the rich and succulent fish with the complex and umami-packed miso glaze is nothing short of divine.

Despite its complex flavor, miso black cod is surprisingly simple to make. With just a few key ingredients and a little bit of preparation, you can create a restaurant-quality dish in the comfort of your own home. And if you’re a fan of fish, miso black cod is a dish you won’t want to miss.

One of the great things about miso black cod is that it’s incredibly versatile. While it’s often served as a main course, it can also be used in a variety of other dishes, such as salads, tacos, and sandwiches. And because the marinade is so flavorful, you can experiment with different types of fish, such as salmon or halibut, and still achieve fantastic results.

Miso-Black-Cod-Recipe

Miso Black Cod

If you're a fan of Japanese cuisine or are simply looking for a new and exciting way to prepare fish, miso black cod is a must-try. With its buttery texture and complex flavor profile, it's a dish that's sure to delight your taste buds and impress your guests. So why not give it a try and see for yourself why miso black cod is one of Japan's most beloved dishes?
Prep Time 10 minutes
Cook Time 20 minutes
2 days
Total Time 2 days 30 minutes
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 4 black cod fillets skin on
  • 1/4 cup white miso paste
  • 1/4 cup dry sake
  • 1/4 cup mirin
  • 2 tbsp sugar

Instructions
 

  • Rinse the black cod fillets under cold water and pat them dry with paper towels.
  • In a small saucepan, combine the white miso paste, sake, mirin, and sugar. Cook over low heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.
  • Let the miso marinade cool to room temperature.
  • Place the black cod fillets in a large zip-top bag or a shallow dish. Pour the miso marinade over the fillets, making sure they are completely coated. Marinate in the refrigerator for at least 1 day (2 days preferred), flipping the fillets once after 12 hours.
  • When you're ready to cook the black cod, preheat the oven to 400°F (200°C).
  • Remove the fillets from the marinade and wipe off any excess marinade with a paper towel. Discard the remaining marinade.
  • Heat an oven-safe skillet over high heat. Add a little bit of oil to the skillet and swirl to coat.
  • Place the black cod fillets in the skillet, skin-side down. Cook for 2-3 minutes, or until the skin is crispy and golden brown.
  • Transfer the skillet to the oven and bake for 8-10 minutes, or until the black cod is cooked through and flakes easily with a fork.
  • Serve the miso black cod hot, garnished with chopped green onions or sesame seeds, if desired.
  • Enjoy your delicious and flavorful miso black cod, and savor every bite of its buttery texture and savory taste. Oishii desu!
Keyword Seafood

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