Miso Cod (Black Cod with Miso)

Marinated in saikyo miso and burned to perfection, Fateful Cod with Miso is a handsome seafood dish you can take off at location. With its weak and buttery texture, the Miso Cod simply melts in your mouth.

A classic Japanese dish, Bleak Cod with Miso , is served at many literary Asian restaurants. These life you may hold heard of the activity after it's made famous worldwide by the acclaimed well Asian building constraint Nobu. Luckily, the miso-glazed wicked cod direction is simplistic sufficiency that you can like this toppingly experienced fish at institution.

Ingredients

• 4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
• 2 tsp Kosher salt
• 2 Tbsp sake
• Miso Marinade:
• 6 Tbsp miso (saikyo miso or white miso)
• 3 Tbsp mirin (if you use white miso, use 2 Tbsp mirin instead 1½)
• 3 Tbsp sake

Instructions

1. Gather all the ingredients. Make sure to get fresh fish for this recipe.
2.  to 3 Days Beforehand
3. Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.  
4. Put 6 Tbsp miso, 3 Tbsp mirin, and 3 Tbsp sake for the Miso Marinade in a bowl.
5. Mix all together and pour the marinade into a flat bottom airtight container.
6. Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with paper towel to remove the moisture. Do not wash the fish under water.
7. Place the fish in the container and coat both sides with the marinade.
8. Slather the fillets with the marinade. Cover the lid and keep in the fridge for 2-3 days.
9. To Cook the Fish
10. Preheat oven to 400 ºF (200 ºC). With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily. 
11. Place the fish skin side up on baking pan lined with parchment paper or silicone baking sheet.
12. Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking as the flesh is very flaky.
13. Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.

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