This is one of our favourite recipes of all times, all cuisines. The miso & sake marinade not only flavours the delicate fish but gives it a lovely burnt orange hue when cooked. The meat becomes flaky and soft and salty and tangy all at once. Great with simple steamed rice and the ginger sautéed bok choy.
Serves 4, as a main
- ½ cup sake (125ml)
- 1/2 cup mirin (125ml)
- ½ cup white miso paste (125ml)
- ¼ cup sugar (60ml)
- 4 black cod fillets, about 1/2 pound (227 g) each skin on and scaled
- 1 tablespoon vegetable oil for frying (15ml)
- 4 Hajikami or chive stocks
- Steamed rice
- 1 recipe ginger sautéed bok choy
- Combine all ingredients in a medium saucepan set over moderate heat, whisk to combine. Bring to a full simmer for 3 minutes just to burn off the alcohol. Remove from heat and cool completely. Refrigerate 20 minutes.
- Place cod in a non-reactive container. Cover with marinade. Cover dish with plastic wrap and place in the refrigerator overnight and up to 2 days.
- Remove fish from marinade and shake off excess but don’t rinse off.
- Preheat oven to 400F (200C).
- Heat a large non- stick sauté pan over medium heat. Add the oil, allow to heat and place fish flesh side down on to pan. Cook for 1 to 2 minutes or until rich dark golden caramel color is achieved.
- Flip and slightly crisp the skin, then remove and place on a parchment lined baking tray.
- Transfer to oven and bake for 15-20 minutes.
- Serve hot with steamed rice and ginger sautéed bok choy and top with Hajikami or chives.