Miso-Glazed Black Cod: the easy recipe for a Japanese main dish

The miso-glazed black cod is an easy Japanese recipe that you can serve as main dish during an elegant dinner. It is very flavorful as it is made with a salty-sweet miso marinade. Also known as gindara in Japanese, the black cod is a fish with a soft and white meat, and rich in omega 3 fatty acids.

For a perfect miso-glazed black cod, it is best to start the night before. Make the marinade based on mirin, sake, miso paste and sugar, then spread it on the black cod fillets. Chill the fish overnight to allow it to absorb the flavors, broil in the oven and finally serve it with roasted sesame seeds and black grain rice.

This recipe became famous in the Nobu restaurant under the charge of the Japanese chef Nobuyuki Matsuhisa who applies simple techniques to create great dishes. The black cod with miso glaze is a faithful example of this philosophy.

What is the difference between Cod and Black Cod?

Black Cod gloat white and greasy meat, with a smooth surface and rich flavor. Cod meat is white and flaky, however firmer and more slender. It has a reasonable piece of dampness, and a gentle taste. The uplifting news about both fish is that they're plentiful in their natural surroundings, which implies that you can get your occupy any time you need.

Tips

You can make this recipe in advance, so that the fish will absorb all flavors.

Ser the miso-glazed black code with roasted veggies, or black grain rice, which is a variety of traditional Asian rice. or a red wine like Pinot noir.

How to store Miso-Glazed Black Cod

You can store marinated black cod in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet or in the microwave. You can also make the marinade in advance and store it in the refrigerator for up to a week.

Instructions

To prepare the marinade, boil the mirin with the sake for 20 seconds on high heat to let the alcohol evaporate. Lower the heat and keep it that way while you add the miso paste, stirring with a wooden spoon.

Increase the heat again and add the sugar, beating continuously. Allow to cool to room temperature.

Pat dry the cod fillets with paper towel.

Spread a generous layer of miso sauce over them. Keep them in the refrigerator in a covered container overnight or for at least 12 hours.

Preheat the broiler or the oven broiler. Gently remove the excess of miso stuck to the fillets, but leave a good portion of the sauce. Cook them in the oven at 149º C / 300º F for 10 minutes or until they take a caramelized color. Make sure the fillet do not dry out and add more miso marinade if needed.

Transfer in a dish, garnish the fillets with roasted sesame seeds. Serve and enjoy!