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Miso Glazed Black Cod

 

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Miso Glazed Black Cod
 

 

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Recipe

Miso Glazed Black Cod

New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic or by itself with any bitter green—this is stellar dining.

Times

  • Ready Time : 0 min

Servings

6 Servings

Ingredients

  • 1/2 cup mirin
  • 1/2 cup sake or dry white wine
  • 1 1/4 cups white miso
  • 2/3 cup sugar
  • 6 black cod fillets (6 to 8 ounces each), skin removed

Directions

1. In a medium heavy-bottomed saucepan, combine the mirin and sake and bring to a boil. Boil for 1 minute (to cook off the alcohol), reduce the heat to medium, add the miso, and stir until dissolved. Add the sugar, increase the heat, and stir until the sugar is dissolved, about 5 minutes.Remove from the heat and cool to room temperature.

2. Dry the fillets with paper towels and put them in a gallon-size sealable plastic bag. Add the miso glaze, seal and refrigerate for 24 to 48 hours.

3. Bring the fillets to room temperature. Preheat the broiler or place a grill pan or heavy skillet over high heat. Wipe excess glaze from the fillets and broil or grill, turning once, until brown and glazed, about 8 minutes. Transfer to plates and serve.

Tips

This also makes an elegant starter. Just reduce the portion size by half and serve the cod on greens lightly dressed with Asian Vinaigrette. I also use this glaze brushed on eggplant when I grill it. Serve the eggplant with roasted meat.

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About Geila Hocherman

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Geila Hocherman is the author of Kosher Revolution. She attended La Varenne and has received certificates from Paris's Cordon Bleu and Manhattan's Peter Kump's Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site, bfruitfull.com.

 

comments

 

2 Responses to Miso Glazed Black Cod

  1. avatar says: Sizzling

    Looks really good! can’t wait to try this recipe with less sugar though..😜

    • When you do, let us know how it is and how much sugar you used – it would be good to know if we can reduce it.

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