Ingredient List Print Recipe
- 1 quart plus one cup water
- 2 tablespoons kosher salt
- 3 pounds black cod filet (sable fish) trimmed cut into 8 portions, skin on preferably
- 1 pound kasu, fermented sake lees (sedimental by-product from sake production)
- 1/2 cup brown sugar
- 3 tablespoons miso
- 1/4 cup mirin
Miso-Glazed Black Cod
Every time I go to Japan, I eat this amazing miso and sake-infused black cod, a dish made famous all over the world now by chef Nobu Matsuhisa. Cod is one of the most delicate fish you’ll ever work with, so handle it with care.
SERVINGS: 6to 8
Combine four cups of water and the salt. Add the cod and soak in the refrigerator for 45 minutes.
Remove fish, discard water and dry the fish gently.
In a work bowl combine the kasu, brown sugar, miso, mirin, and the remaining cup of water. Whisk until smooth. Add the fish and marinate, covered in the fridge, for 2 days.
Preheat broiler and remove fish from marinade.
Place the fish on a no stick broiler tray and broil for 10 minutes for every inch of thickness, roughly 4 inches from the heat source.
Turn once carefully, do not burn the fish. Serve.
Photograph by Madeleine Hill.
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