Wednesday, November 14, 2007
Miso Soaked Black Cod
This is such a beautiful and simple dish. It will wow anyone that comes to dinner. Black Cod is also known as the butterfish, thanks to its rich buttery flavor and smooth texture. This fish literally melts in your mouth. My favorite recipe is one that I made through trial and error. I like to serve it with julienne vegetables of your choice, and bok choy. (If you have never cooked bok choy, it is very simple - just cook the leaves with a little salt, pepper and oil until they soften.)
Black Cod Recipe
four 8 oz pieces of black cod
1 cup mirin (rice wine)
1 container of white miso
1/4 cup brown sugar
In a small pot on medium heat, cook the mirin for about 3 to 5 minutes (keep an eye on it so it doesn't burn). Add the brown sugar and cook for another 4 minutes. You want the sugar to melt completely. If it is not melted, you can feel the granules of sugar between your fingers. After it is melted, add the miso and with a whisk stir out any lumps. Let this mixture cool completely.
Add the fish to the mixture and store in a container. This should sit overnight – or up to two days. When you are ready to cook, remove some of the excess marinade by whipping it off. Then heat the oven to broil, and in a non-stick sauté pan on medium heat cook the fish bottom (skin side down) for a few minutes. Then put it into the oven. Cook for about 6-8 minutes. Serve and Enjoy!
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