Miso Black Cod – The Classic Japanese Favourite скачать в хорошем качестве

Miso Black Cod – The Classic Japanese Favourite

Recreate the restaurant-favourite Miso Black Cod at home with this easy yet elegant recipe! I’ll show you how to prepare a sweet and umami-rich marinade using white miso (or saikyo miso for extra authenticity), sake, and mirin. You’ll learn why sablefish (commonly called black cod) is prized for its buttery texture and high fat content, which helps lock in the miso flavours. We’ll also cover an optional starch-cleaning method to remove any sliminess from frozen fish before marinating. After two to three days, simply grill at high heat to achieve a caramelised crust with a tender, flaky centre—perfectly balanced between sweetness and savouriness. Serve it with pickles and rice, and savour this iconic Kyoto-inspired dish straight from your own kitchen! Miso Black Cod Recipe Ingredients 4 fillets (150–200 g each) sablefish (black cod) 100 g white miso (preferably saikyo miso, but any white miso will work) 50 ml sake 50 ml mirin 25 g sugar 1 tbsp potato starch (or corn starch), for cleaning the fish A small amount of neutral, high smoke point oil, for greasing the tray Directions 1. Combine white miso, sake, mirin, and sugar in a small saucepan. Heat gently over low heat, stirring until everything dissolves into a smooth mixture. Do not bring to a boil. Let the marinade cool completely. 2. Coat the black cod fillets generously with potato starch (or corn starch) to absorb surface moisture and remove impurities. Rinse the fillets thoroughly under cold water until the water runs clear. Pat the fillets dry with a clean towel. 3. Place the fillets in an airtight container or ziplock bag. Pour the cooled marinade over the fish, ensuring they are fully coated. Seal and marinate in the refrigerator for 2-3 days. 4. Preheat your oven to 230°C (450°F). Remove the fillets from the marinade and gently wipe off excess marinade with a paper towel. Be careful not to leave too much marinade, as the sugar content can cause burning. Lightly grease a roasting tray and place the fillets skin side up. The fat under the skin protects the fish while cooking. 5. Roast on the top shelf of the oven for 7-10 minutes, or until the fish is golden brown and slightly charred at the edges. Check the internal temperature—it should be 52°C when removed from the oven. Carry-over cooking will bring it to 55°C. 6. Serve the miso black cod skin side up with steamed rice and Fukujinzuke. Notes If you don’t have sake, you can double the mirin for sweetness. This marinade works well with other oily fish like salmon, kingfish, or yellowtail. Always preheat the oven to ensure even cooking and caramelisation. ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #miso #銀だこ