This is probably the most famous dish we’ll post on this blog. You’ll notice around here we create, we take creations to which we add our own spin, and then there’s the classics in which we take few creative liberties. This one will fall into the latter category. There’s a reason they are called classics. Miso Glazed Black Cod is a simple recipe so you’ll find you can make this impressive classic yourself without much trouble.
Per our usual approach we’ll keep the backstories as brief as possible because we know you come here for the delicious eats moreso than lengthy monologues. Alas, we do want to help you understand the fish itself. Black cod is, in fact, not a cod at all. but rather sablefish (sometimes also referred to as butterfish). It is a deep sea fish common in the Northern Pacific Ocean with a mild flavor and soft texture. It has a high fat content (this is a good thing!) due to its rich Omega 3 content. This fish is also versatile enough to be prepared a number of ways. However, this one takes the cake in our opinion. Read more about the sablefish here.
This particular preparation was made world famous by Chef Nobu Matsuhisa. Chef Nobu has restaurants in major culinary hubs around the world. We wish we could take credit for this treasure but our man Nobu deserves the accolades here. We love it so much we wanted to share our take with you. Read more about Nobu here.
Now that you’re properly educated and we kept our promise to keep it brief, let’s make this little delight!
Preparation: Miso Glazed Black Cod
The first thing you’ll do is make the marinade. Three simple ingredients: sake, miso paste, and sugar. Each plays an important role in making the final product great.
Add the sake to a sauce pan and begin heating over medium-high heat. Whisk in the sugar and miso paste until the ingredients are fully combined. Bring to a low boil, reduce heat and let cool. Seal in an airtight container and marinate the fish at least 24 hours prior to cooking, flipping in between (or every 12 hours if letting marinate longer). You can marinate up to 3 days if the fish is very fresh. In fact, the original recipe calls for the longer duration.
Set the marinated fish out at room temperature. Meanwhile, place the oven on broil. Place the rack on the top level. Spoon some marinade over the fish and place skin side down in either a nonstick pan or greased pan. Broil for 2 to 3 minutes, keeping an eye on the fish. Remove from the oven, flip the fish and broil for another 2 minutes, again keeping an eye on the fish so as to not burn it or dry it out. This is really the most critical step in the process and a reason fish can be intimidating to the novice cook. Fish is fickle and loses much of its appeal if overcooked.
Remove from the oven and serve immediately. How easy was that? Better yet, how delicious was that?!
We served ours over Coconut Lime Cilantro Brown Rice with a side of Sauteed Brussels Sprouts with Shiitake Mushrooms topped with green onions.
Want to use up more of that miso paste and the rest of your shiitake mushrooms? Try this Shiitake Miso Soup for another wonderful Japanese experience!
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Miso Glazed Black Cod
Ingredients
- 1 lb. Black Cod, roughly 2 large fillets AKA Butterfish or Sablefish. Can use salmon as well.
Miso Marinade
- 1 cup Miso Paste
- ½ cup White Sugar
- 1 cup Sake
Instructions
- Add sake to a sauce pan and begin heating over medium-high heat. Whisk in sugar and miso paste until ingredients are fully combined. Bring to a low boil, reduce heat and let cool.
- Seal in an airtight container and marinate fish at least 24 hours prior to cooking, flipping in between (or every 12 hours if letting marinate longer). Can marinate up to 3 days if fish is very fresh.
- Place oven on broil. Place rack on top level. Spoon some marinade over the fish and place skin side down in either a nonstick pan or greased pan. Broil for 2 to 3 minutes, keeping an eye on the fish. Remove from oven, flip the fish and broil for another 2 minutes, again keeping an eye on the fish so as to not burn it or dry it out.
- Remove from oven and serve immediately.
5 Comments
Leave your reply.