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Miso Cod is an beautiful Japanese seafood recipe of succulent and buttery black cod that merely melts in your mouth! With only a handful of elements, you possibly can recreate this restaurant-quality delicacy at residence.
Miso Cod is world-famous as a Japanese seafood delicacy, however do you know which you can simply make it at residence? The marinated black cod is so extremely tender, candy, and savory that my kids might every end one fillet after they have been younger! As we speak, I’ll educate you the straightforward steps so you may make this recipe in your family and friends, too.
Searching for extra scrumptious fish recipes? Attempt my Miso Salmon, Grilled Mackerel, and Teriyaki Salmon subsequent!
What’s Miso Cod?
Black Cod with Miso or just Miso Cod (銀だらの西京焼き) is a beloved and basic dish served at many formal Japanese eating places. It grew to become world-famous extra lately because of the acclaimed Japanese high-quality restaurant chain Nobu.
The preparation for this dish requires marination with a particular candy white miso that originates from the Kyoto (previously Saikyo) space. The marinade is known as Saikyozuke (西京漬け) and contains simply three elements: Saikyo miso (西京味噌), mirin, and sake. As soon as the fish is grilled, it’s known as Saikyoyaki (西京焼き).
Why I Love This Recipe
- It requires only some easy elements. The normal marinade makes use of solely 3 elements! I’ll present you tips on how to substitute common white miso should you can’t discover Saikyo miso.
- Tremendous straightforward prep for a chic dish. With solely 10 minutes of energetic prep time, you possibly can sit again and calm down whereas the fish marinates for two days. Then prepare dinner it for 20 minutes and serve. All in all, a fuss-free recipe!
- Meal prep-friendly! After marination, you possibly can individually wrap the raw fish and retailer it in a freezer bag for as much as 2–3 weeks. When able to prepare dinner, simply defrost it within the fridge. I like pre-marinating this fish throughout the busy vacation season.
Elements for Miso Cod
- Pores and skin-on sablefish fillets (gindara 銀ダラ; generally known as black cod)
- Salt
- Sake – to scrub the fish and take away its odor
- Marinade:
Discover the printable recipe with measurements beneath.
Substitutions
- Saikyo miso – You need to use common white miso should you can’t discover Saikyo miso. Merely add 1 Tbsp sugar for each 6 Tbsp white miso.
- Sablefish (black cod) – I purchase contemporary black cod from my native Japanese grocery store. You too can discover sustainably caught Alaskan black cod from on-line seafood firms within the US. When you can’t get sablefish, I like to recommend utilizing sea bass and salmon.
- Sake and mirin – For this recipe, don’t change the sake and mirin with water. When you use water as a substitute, it could spoil throughout the prolonged marination and break the fish.
Easy methods to Make Miso Cod
Preparation
Step 1 – Salt the fish. Sprinkle kosher salt over the sablefish fillets and set it apart for half-hour to attract out the surplus moisture and cut back the fish‘s odor.
Step 2 – Make the marinade. In the meantime, combine the Saikyo miso, sake, and mirin for the marinade. Combine to dissolve the miso fully and pour the marinade right into a container.
Step 3 – Marinate the fish. Pour sake over the fish to rinse off the salt and pat dry with a paper towel. Place the fish within the container and coat either side with the marinade. Cowl and marinate within the fridge for two–3 days.
Cooking
Step 4 – Wipe off the marinade fully. Along with your fingers, take away all of the marinade from the fish. Place the fish pores and skin aspect up on a baking sheet lined with parchment paper or a silicone mat.
Step 5 – Bake the fish. Preheat the oven to 400°F (200ºC) and bake till the floor is blistered and a bit charred and browned, about 20 minutes. You don’t want to flip the fish.
Step 6 – Serve. Rigorously take away the fish with a spatula and discard any burnt miso from the fish. Serve instantly on particular person plates. We at all times eat this dish with rice.
Nami’s Recipe Suggestions
- Use Saikyo miso for the most effective taste – This Kyoto-style white miso has a splendidly candy, gentle taste. Together with the mirin, it makes a pointy and candy marinade that works splendidly to chop the fish’s richness. You should purchase it on Amazon or at your native Japanese/Asian grocery shops.
- Marinate for a minimum of 2 days. To develop a succulent texture within the fish, I marinate it for a minimum of 2–3 days till the candy and salty taste will get fully absorbed. The fillets are generally marinated for as much as 4–5 days in Japan, however it could get fairly salty and dry, so it’s often finest as an accompaniment to plain steamed rice.
- Bake it to keep away from burning. Though I typically broil several types of fish, I advocate baking this miso cod particularly you probably have by no means tried the broiling methodology earlier than. Miso burns actually simply; whilst you can’t keep away from burning miso fully, you possibly can decrease it by baking this fish.
- Wipe off the marinade fully. Along with your fingers, do your finest to take away as a lot of the marinade from the fish as potential. Don’t go away any extra marinade on the fish; in any other case, it is going to burn simply whereas baking.
Variations and Customizations
- Attempt it with sea bass or salmon. Black cod (sablefish) is thought for its silky and tender wealthy texture and taste, and is the popular fish selection. When you can’t discover it, sea bass and salmon additionally work effectively with this miso marinade. I alternate these three fish in my Saikyozuke and my household enjoys them equally. I don’t advocate fatty fish like tuna or mackerel because of the sturdy style.
- Use different varieties of miso. You’ll be able to do this recipe utilizing one other kind of miso apart from Saikyo miso or common white miso. Since different miso varieties are saltier than white miso, please alter the flavour by including extra mirin and/or sugar. You must also cut back the marination time to a number of hours or in a single day.
What to Serve with Miso Cod
Miso cod makes a powerful major dish as a part of a basic Japanese ichiju sansai dinner. Prep it forward, bake within the oven, and dinner is prepared. I’d serve it with steamed rice, a aspect of greens, and a easy soup. Listed here are some recipes that pair effectively with this stunning dish:
Storage Suggestions
To retailer: You’ll be able to hold the cooked leftovers in an hermetic container and retailer it within the fridge for 3 days and within the freezer for as much as a month.
To freeze raw: If you wish to pre-marinate your fish to prepare dinner later, wipe off the marinade fully and individually wrap the fish with plastic wrap. Retailer it in a freezer bag for as much as 2–3 weeks. Defrost within the fridge earlier than cooking.
Steadily Requested Questions
We use sake to scrub the fish and take away the odor. You’ll be able to’t change it with water, despite the fact that generally water is used as a alternative in different recipes. For the reason that marination time is lengthy for this dish, the water can go unhealthy and break the marinade and fish.
For this recipe, please don’t use water. If you wish to omit the mirin, use sugar solely. For 1 Tbsp mirin, use 1 tsp sugar as a substitute.
Extra Miso-Flavored Fish Recipes
When you love this Miso Cod recipe, you’re in for a deal with with these different irresistible miso-flavored fish recipes.
For the Miso Marinade with Saikyo Miso (Conventional)
For the Miso Marinade with Common White Miso (Optionally available)
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Earlier than You Begin: Choose the freshest fish potential, as you may be marinating this fish for a number of days. Please be aware that this recipe requires a marination time of two–3 days. When you use skinless fish, marinate it for a shorter time period. You too can use salmon and sea bass on this recipe.
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Collect all of the elements.
To Marinate the Fish (2–3 days earlier than serving)
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Sprinkle 2 tsp Diamond Crystal kosher salt over 4 fillets sablefish (gindara) and set it apart for half-hour. The salt will draw out extra moisture and cut back the fish‘s odor.
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In the meantime, make the marinade. In a bowl, add 6 Tbsp Saikyo miso (Kyoto-style white miso), 3 Tbsp mirin, and 3 Tbsp sake for the normal recipe. (Optionally available: If you’re utilizing 6 Tbsp white miso, add 1 Tbsp sugar.) Tip: Whereas in some recipes we are able to change sake with water, it‘s not an appropriate substitute on this recipe because of the longer marination time required.
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Combine all of it collectively and pour the marinade right into a flat-bottomed hermetic container.
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Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to take away the moisture. Don’t wash the fish below working water.
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Place the fish within the container and coat either side with the marinade.
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Slather the fillets with the marinade. Cowl the container and hold it within the fridge for as much as 2–3 days for the normal methodology. Tip: If you’re not utilizing Saikyo miso or common white miso, you possibly can cut back the marination time to a number of hours or in a single day. Since different miso varieties are saltier than white miso, please alter the flavour by including extra mirin or/and sugar.
To Take away the Marinade from the Fish
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Along with your fingers, wipe off the marinade from fish fully. Don’t go away any extra marinade on the fish; in any other case, it is going to burn simply. At this level, you possibly can individually wrap the fish with plastic wrap and retailer it in a freezer bag for as much as 2–3 weeks. Defrost within the fridge earlier than cooking.
To Bake (Really helpful)
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Preheat the oven to 400°F (200ºC) with a rack positioned within the middle of the oven. For a convection oven, cut back the cooking temperature by 25ºF (15ºC). Place the fish pores and skin aspect up on a baking sheet lined with parchment paper or a silicone mat. Bake the fish till the floor is blistered and browned a bit, about 20 minutes. You don’t want to flip the fish. Please bear in mind the cooking time varies relying on the thickness of the fish.
To Broil (Optionally available)
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Preheat the broiler* with a rack positioned about 8 inches (20 cm) away from the highest heating aspect (within the middle of the oven) for five minutes. Tip: When broiling, you don‘t management the temperature within the oven; as a substitute, you management the space between the broiler and the floor of the meals. It‘s just like utilizing hotter and cooler zones in your grill. *There are often three broiler settings: Low (450ºF/232ºC), Medium (500ºF/260ºC), and Excessive (550ºF/288ºC). I often use the Medium (6 inches away) or Excessive (8 inches away) setting.
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Place the fish pores and skin aspect up on the foil-lined baking sheet and broil on Excessive (550ºF/288ºC) for 8–10 minutes till the floor is blistered and browned a bit. Please bear in mind the cooking time varies relying on the thickness of the fish and the space between the broiler and the meals. You don’t want to flip the fish.
- Sake: Sake is used to scrub and take away the odor of the fish. You’ll be able to’t change it with water despite the fact that generally water is used as a alternative in some recipes. We are going to marinate the fish for an extended time, and water can go unhealthy and break the marinade and fish.
- Mirin: Sometimes, mirin could be changed with water and sugar, however for this recipe, please don’t use water. If you wish to omit the mirin, use sugar solely. For 1 Tbsp mirin, use 1 tsp sugar.
Energy: 136 kcal · Carbohydrates: 2 g · Protein: 27 g · Fats: 1 g · Saturated Fats: 1 g · Polyunsaturated Fats: 1 g · Monounsaturated Fats: 1 g · Trans Fats: 1 g · Ldl cholesterol: 80 mg · Sodium: 705 mg · Potassium: 411 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 15 IU · Calcium: 17 mg · Iron: 1 mg
Editor’s Be aware: The submit was initially printed on September 21, 2011. The video and pictures have been added in August 2018. The submit was republished on October 31, 2024, with extra useful content material.
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