Miso Black Cod
Rich black cod marinated in sweet white miso, mirin and sake, then broiled until caramelized and buttery-flaky. The famous restaurant dish at home. Serves 4.
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Miso-marinated black cod, also called sablefish, became famous at Japanese fine-dining restaurants, but it is easy at home. The buttery fish marinates for a day or two in sweet miso, then broils until the edges caramelize.
Serve it with steamed rice and pickled ginger.
Ingredients
- 4 black cod (sablefish) fillets, about 6 ounces each
- 1/2 cup white (shiro) miso
- 1/4 cup mirin
- 2 tablespoons sake
- 3 tablespoons sugar
- Pickled ginger, for serving
Instructions
- Make the marinade. Heat the mirin and sake 1 minute, then whisk in the miso and sugar until smooth. Cool.
- Marinate. Coat the fish in the marinade and refrigerate covered 24 to 48 hours.
- Broil. Heat the broiler with a rack 6 inches from the heat. Wipe most of the marinade off the fish and broil on a foil-lined pan 8 to 12 minutes, until deeply caramelized in spots and flaky (145°F).
- Serve. Serve with pickled ginger and rice.
Tips
- Wipe off excess miso; it burns quickly.
- Salmon or Chilean sea bass also work.
Questions about this recipe
- What is black cod?
- Sablefish, a rich, buttery North Pacific fish; it is not true cod.
- How long should black cod marinate?
- At least 24 hours, ideally 48.
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