miso cod

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.

Miso Cod (Black Cod with Miso)

sablefish

salt

Tbsp sake ((For cleaning and removing unwanted odor of the fish.))

Tbsp saikyo miso (kyoto-style white miso)

mirin

Tbsp sake

Tbsp white miso

sugar sugar

Gather all the ingredients. As you will be marinating this fish for a few days, select the freshest fish possible.

Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.&nbsp;&nbsp;

In a bowl, add saikyo miso, mirin, and sake (and sugar, if you are using regular white miso).

Mix all together and pour the marinade into a flat bottom airtight container.

Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.

Place the fish in the container and coat both sides of the fish with the marinade.

Slather the fillets with the marinade. Cover the lid and keep in the refrigerator for up to 2-3 days. If you prefer less salty (and don&#039;t eat this dish with rice, for example), you can cut down to 1 day (or even several hours). It depends on your preference.

2 to 3 Days Beforehand

With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. At this point, you can individually wrap the fish with plastic and store in the freezer bag for up to 2-3 weeks.

After Marinating (&amp; Storing Pre-Cooked Fish)

Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or foil (for broiling).

To Cook the Miso Cod

Preheat the oven to 425°F (218ºC) with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip the fish.

To Bake (Recommended)

Preheat the broiler* with a rack placed about 6&quot; (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don&#039;t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It&#039;s similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6&quot; away) or high (8&quot; away).

Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.

To Broil (Optional)

Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.

To Serve

You can keep the leftover (cooked) in an airtight container for up to a month.

To Store

https://www.youtube.com/watch?v=uLmhRzBBMa0

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.

RECIPE starts ▶ 01:02

PRINT RECIPE ▶ http://bit.ly/MisoCodRecipe

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 2 Days 30 mins
Servings: 4

INGREDIENTS

4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
2 tsp Kosher salt
2 Tbsp sake

- Miso Marinade -
6 Tbsp miso (saikyo miso or white miso)
3 Tbsp mirin (if you use white miso, use 2 Tbsp mirin instead 1½)
3 Tbsp sake

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/MisoCodRecipe


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How to Make Miso Cod (Black Cod with Miso) (Recipe) 銀ダラの西京焼きの作り方 (レシピ)

How to Make Miso Cod (Black Cod with Miso) (Recipe) 銀ダラの西京焼きの作り方 (レシピ)

The air fryer miso cod has the perfect balance of sweet and savory with succulent and buttery meat.

Air Fryer Miso Cod

black cod fillets

white miso

sake

brown sugar

Jasmine rice

pickled radish

Persian cucumber,

radishes,

water

white rice vinegar

sugar

Pat the cod fillets dry with paper towel.

In a lidded container, whisk miso, mirin, sake, sugar, and salt until well combined.

Add the cod fillets to the miso marinade and leave in the fridge for at least 24 hours and up to 72 hours.

When ready to cook the miso cod, spray the bottom of the air fryer basket with the olive oil spray.

Put a piece of foil underneath the fish and carefully lower it into the basket of the air fryer.

Attach the air fryer lid. Press the Air Fry button and set the temperature for 375 degrees F for 10 minutes then press Start.

Remove cod from the basket immediately or it will continue to cook. Discard foil and transfer fish to a serving plate.

Serve immediately with rice, fresh cucumber, and pickled radish.

To make the pickled juice, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and the onion to the second bowl. Let them pickle for 2 hours.

Pickled Radishes

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Miso Cod (Black Cod with Miso)

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Top 2 miso cod recipes from across the web

The most viewed miso cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Cod (Black Cod with Miso)

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The most viewed miso cod recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine