Broiled Miso-Glazed Fish
March 10, 2019
Miso Black Cod was made famous by the groundbreaking Japanese chef Nobu Matsuhita. In his recipe he usually grills this marinated buttery fish, but at home I find it easier to broil in a pre-heated oven. You can still get the rich caramelization and I find it easier to get a delicate flakiness without the direct heat of a grill.
Black Cod can also be called “Sablefish” at some markets and is sometimes hard to find. Other options proposed by Mark Bittman are Salmon, Trout, Arctic Char, or Mahi Mahi.
Ingredients
- 2 (8-ounce) fillets black cod, pinbones removed
- 3 tbsp miso paste
- 2 oz sake
- 2 oz mirin
- 1 tbsp sugar
- 2 tsp sesame oil
Equipment
- Baking Sheet
- Sauté Pan
- Silicone Whisk
Instructions
- In a small saucepan, combine the sake and mirin and bring to a boil for 20 seconds. Reduce the heat to low and whisk in the miso paste and sugar until dissolved. Remove from heat and whisk in the sesame oil.
- Transfer the miso marinade to a shallow glass container and let it cool completely.
- Once cooled, coat each black cod fillet in the marinade. Place the fillets in a ziploc bag with the remaining marinade.
- Refrigerate for at least 1 hour, or up to 24 hours.
- Preheat the broiler with a rack set about 6 inches from the heat source.
- Place the marinated fillets skin-side up on a foil-lined baking sheet. Brush an even layer of the marinade over the fillets.
- Broil for 3 minutes, or until the skin begins to brown and crisp at the edges.
- Carefully flip the black cod fillets and broil for another 3 minutes, or until the fish is cooked through and flakes easily.
- Serve immediately with bok choy or rice.
This recipe was adapted from:
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Written by Will Chiong who lives and works in New York building useful things.