Miso-marinated black cod is a dish that originates from Japan. It is made with a type of fish called black cod, which is marinated in a miso paste and then cooked. The dish is often served with a yuzu foam, which is made from the Japanese citrus fruit yuzu. Miso-marinated black cod is a popular dish in Japan and is often served at restaurants.
Ingredients
-1 pound black cod
-1 cup miso paste
-1 cup water
-1/4 cup sake
-1/4 cup mirin
-1/4 cup soy sauce
-1/2 teaspoon grated ginger
-1 clove garlic, minced
-1 tablespoon vegetable oil
-1/4 cup yuzu juice
-1 teaspoon cornstarch
-1/4 cup heavy cream
-1/4 teaspoon salt
Method
1. In a bowl, whisk together miso paste, water, sake, mirin, soy sauce, ginger, and garlic.
2. Cut black cod into 4 equal portions. Place cod in the bowl with the marinade and coat evenly. Cover and refrigerate for at least 2 hours, up to 24 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Heat vegetable oil in a large oven-proof skillet over high heat. Add cod and cook for 1 minute per side, until browned.
5. Spoon out and discard any excess marinade from the skillet. Add yuzu juice and cornstarch, and bring to a boil.
6. Place skillet in the oven and roast for 10 minutes, until cod is cooked through.
7. Remove skillet from the oven and stir in heavy cream and salt. Spoon sauce over cod and serve.
Potential changes & improvements
-If you cannot find black cod, you can substitute with another type of fish, such as salmon or halibut.
-The yuzu foam can be omitted if you cannot find yuzu juice.
What other food it works well with
Miso-marinated black cod goes well with steamed rice and vegetables.
Common Mistakes
-Be sure to marinate the cod for at least 2 hours, or up to 24 hours for the best flavor.
-Do not overcook the cod, or it will become dry and rubbery.
Nutritional Information
Serving size: 1 portion (4 ounces)
Calories: 290
Fat: 14 g
Saturated fat: 2 g
Cholesterol: 70 mg
Sodium: 1260 mg
Carbohydrates: 10 g
Fiber: 0 g
Sugar: 5 g
Protein: 28 g
Allergens
-Fish
-Soy
-Wheat
-Eggs
-Dairy