Saikyo Miso Black Cod
2 black cod filets, skin on, each 3 to 4 inches in length (for a richer flavor, salmon or yellowtail is also a great option)
3 tablespoons saikyo miso
2 tablespoons sake
1 tablespoon mirin
1 teaspoon sugar
Salt to taste
1 tablespoon neutral oil
Step 1: Lightly salt both sides of the
fish and leave it to rest on a paper towel at room temperature for about
30 minutes; you can also leave it overnight in the refrigerator. This
is to draw out excess moisture and remove any strong fishy smells.
Step 2: Mix the miso, sake, mirin, and
sugar in a bowl. In a flat-bottom sealable container or baking dish,
cover both sides of the fish in the marinade and let it rest in the
refrigerator overnight or for up to 2 days.
Step 3: Remove the fish from the
marinade and wipe off the leftover miso using a rubber spatula or paper
towel. You may choose to reuse the marinade one more time or discard it.
Step 4: Grill or sauté the fish. If
you’re sauteeing it, heat the oil in a skillet over medium-high heat and
place the fish in the skillet skin side down. Turn down the heat to
medium and cook for about 5 minutes, until the skin is crisp, then turn
and cook for another 5 minutes, until the center of the fish is opaque.
If you’re grilling the fish, use a fish basket or line the grill with a
piece of aluminum foil to prevent the fish from sticking. Grill the fish
skin side down over medium-hot coals for 3 minutes, covered. Then turn
the fish and grill it for another 2 to 3 minutes; both sides should be
Serve immediately. The fish is traditionally accompanied
by rice and garnished with hajikami, or pickled ginger sprouts. But if
you can’t find hajikami, the fish will still be delicious without it.
Thank you Kathryn Hill
Recipe courtesy of Eater.com