• Miso-Glazed Black Cod

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Miso-Glazed Black Cod

By Andrew Zimmern

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.

Miso-Glazed Black Cod

  • Servings: 6

Ingredients

  • 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

Instructions

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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