Notes
- Black Cod is Sablefish (not cod)
- This recipe calls for marinating the fish for 2-3 days
- I made the marinade again the day I cooked the fish as a sauce
INGREDIENTS
- Sake (1/3 cup)
- Mirin (1/3 cup)
- Miso paste (1/3 cup)
- Granulated sugar (2-3 tablespoons)
- Black cod fillets (1-2 8 oz. filets per person)
Optional (Garnish)
- Radish (thinly sliced)
- Chives (thinly sliced)
Equipment
- Saucepan
- Non-reactive (e.g. ceramic or glass) dish or bowl
- Baking dish
- Parchment paper
DIRECTIONS
Marinade
- Before getting started, put the black cod in a little sake as the alcohol removes some of the fishy smell.
- 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 cod fillets dry with paper towels. Cover the fish with the marinade and place in the non-reactive dish. Cover tightly with plastic wrap. Put in refrigerator for 48-72 hours.
Cooking the Fish
- There are multiple methods, including broiling, searing, etc. I used the baking method and it turned out perfectly. Preheat oven to 400°F. Wipe the marinade off the fish. Line a baking pan with parchment paper and place the fish skin side up.
- Bake for about 20 minutes, until flaky. Cooking times will vary depending on the thickness of the fish.
extra guac 