BLACK COD IN MISO
RECIPE
800 g (2 lb) black cod fillet (Alaskan sablefish)
200 g (1/2 lb) white miso
60 ml (6 fl oz) sake
60 ml (6 fl oz) mirin
60 g (2 oz) sugar
40 g (1 1/2 oz) pickled ginger)
20 g (3/4 oz) rice noodles (fried, for garnish)
15 g (1/2 oz) mixed bell pepper (cut in julienne, for garnish)
Preparation
To make den miso mix together the white miso, sake, mirin and sugar. Place in a banmarie and cook over simmering water for 30 minutes. (leave to cool)
Cut the black cod fillet into 4 x 200g portions.
marinate the black cod with 160g of den miso. keep the remainder of den miso to garnish the cod when it is cooked. (leave the cod to marinate refrigerated for 48 hours)
cook the cod for 18 to 20 minutes at 180 degrees C. Serve with pickled ginger.
You really should use black cod (Alaskan sablefish) for this recipe as it gives best results. the only other fish I would recommend would be Chilean seabass (Patagonian tooth fish) or even amberjack.
thefoodguyblog 
Awesome!!!
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Beautiful!
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Always looking for new ways to enjoy cod..thank you! Sounds so delish!
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Should be alaskan black cod though (sable fish)
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I made a dish similar to this utilizing Chef Nobu Matsuhisa’s recipe and MAN! That’s alot of work. In Hawaii, we can buy what we call Butterfish in the local supermarket, also similar and ready to grill, bake, etc. ALOHA! Auntie Doni
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Butterfish is great cooked in miso… I’ve done it also
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