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.
- 2 8 ounce fillets black cod, pinbones removed
- 3 Tablespoons miso paste
- 2 ounces sake
- 2 ounces mirin
- 1 Tablespoon sugar
- 2 teaspoons sesame oil
- Baking Sheet
- Sauté Pan
- Silicone Whisk
- In a small sauté pan or saucepan on medium heat combine the sake and mirin and bring to boil for about 20 seconds. Reduce the heat to low and whisk in the miso paste and sugar. When the sugar crystals have completely dissolved into the mixture, remove entirely from the heat and whisk in the sesame oil.
- Transfer the mixture to a wide shallow glass container to cool.
- When the miso paste mixture is no longer hot to the touch, take each fillet individually and turn over in the dish to coat with miso mixture. Place each fillet into a ziploc bag and cover with the remaining miso mixture.
- Refridgerate for at least 1 hour, or for up to a day.
- Preheat the oven to 400 degrees with a rack set about 6 inches away from the top-broiler.
- Place the fillets skin side up on a foil lined baking sheet. Use a small brush to make sure that the sauce is evenly distributed on the fillets- you want to make sure it hasn't clumped up in areas or it will broil unevenly and burn or bubble.
- Broil for 3 minutes with the skin side up, or until the skin begins to brown on the edges and lightly crisp without getting burned or bubbly.
- Use a fish turner or spatula to carefully flip the fish fillets. Broil on the non-skin side for another 3 minutes, or until the fish has an golden color on the edges.
- Serve immediately with bok choy or rice.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.