Miso Cod
 
Cook time
Total time
 
Author:
Recipe type: Fish
Cuisine: Japanese
Serves: 2-4
Ingredients
  • 4 whitefish fillets (Cod, Black Cod, or Chilean Seabass)
  • ΒΌ cup white miso paste (Shiro Miso)
  • 3 tablespoons sake (Junmai sake)
  • 3 tablespoons mirin (sweet Japanese cooking wine)
  • 3 tablespoons sugar
Instructions
  1. In a small saucepan over medium heat, bring the sake and mirin to a boil. Let it boil for 20 seconds to evaporate the alcohol.
  2. Turn the heat down to low and add the miso paste. Whisk until completely smooth.
  3. Add the sugar and whisk constantly until the sugar dissolves completely.
  4. Remove the marinade from the heat and let it cool completely to room temperature.
  5. Pat the fish fillets completely dry with a paper towel.
  6. Place the fillets in a glass dish or a zip-top bag and coat them thoroughly with the cooled miso marinade.
  7. Seal and refrigerate. For the best flavor, let it marinate for 2 days (or up to 3 days).
  8. Preheat your oven's broiler to high and line a baking sheet with aluminum foil or parchment paper.
  9. Wipe excess marinade off the fish fillets with some paper towels (leave a thin layer on top, but wipe off any heavy pooling so it doesn't burn).
  10. Place the fillets on the baking sheet and broil 6 inches away from the heat source for 5-7 minutes, depending on the thickness of your fish. Watch closely, broil until the edges develop caramelized, charred crust. Serve hot! Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/miso-cod/