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  • 08/15/2015

Black Cod with Blonde Miso

MISE EN PLACE
4 portions of black cod, 6 ounces each, bones removed 1 pint of Miso marinade (recipe follows)
1 cup Miso glaze (recipe follows)
4 pickled whole ginger root
4 bamboo leaves, optional

FOR THE MARINADE
1/2 cup of blonde Miso
1/4 cup mirin
1/2 cup sugar
1/2 cup water
1/4 cup sake
1/4 cup Burleson honey

FOR THE GLAZE
1 shallot sliced
5 ounces Miso
1/4 cup mirin
1/8 cup sake
1/4 cup sugar
1 ounce vegetable oil
1/4 cup Burleson honey

FOR THE MARINADE
Mix all the ingredients for marinade. Allow the fish to marinate for at least 12 hours.

FOR THE GLAZE
Sweat the shallots for 1–2 minutes. Add the mirin, sugar, sake and miso. Bring to a boil and strain. Reserve at room temperature.

TO COOK THE FISH
Remove the marinated black from the marinade, place fish on a sheetpan or in a non-stick pan. Turn on the broiler and broil fish for 7–8 minutes. The fish should take on a lovely caramelized, lacquered appearance. This is caused by the sugar in the marinade. Remove from broiler and allow fish to rest 1–2 minutes.

ASSEMBLY
Place a bamboo leaf on each plate. Place fish on top of the bamboo leaf. Garnish with the pickled ginger root. Dot the plate with the miso sauce and serve.