Miso Cod is an beautiful Japanese seafood recipe of succulent and buttery black cod that merely melts in your mouth! With only a handful of components, you may recreate this restaurant-quality delicacy at dwelling.
Miso Cod is world-famous as a Japanese seafood delicacy, however do you know you could simply make it at dwelling? The marinated black cod is so extremely tender, candy, and savory that my youngsters may every end one fillet once they had been younger! Immediately, I’ll educate you the straightforward steps so you can also make this recipe to your family and friends, too.
Searching for extra scrumptious fish recipes? Attempt my Miso Salmon, Grilled Mackerel, and Teriyaki Salmon subsequent!
What’s Miso Cod?
Black Cod with Miso (or just Miso Cod 銀だらの西京焼き) is a beloved and traditional dish served at many formal Japanese eating places. It grew to become world-famous extra lately because of the acclaimed high-quality Japanese restaurant chain Nobu.
The precise preparation for this dish requires marination with a candy white miso that originates from the Kyoto (previously Saikyo) space. The marinade is known as Saikyozuke (西京漬け) and contains simply three components: Saikyo miso (西京味噌), mirin, and sake. As soon as the fish is grilled, it’s known as Saikyoyaki (西京焼き).
Why I Love This Recipe
- It requires just a few easy components. The standard marinade makes use of solely 3 components! I’ll present you tips on how to substitute common white miso in the event you can’t discover Saikyo miso.
- Tremendous straightforward prep for a chic dish. With solely 10 minutes of energetic prep time, you may sit again and chill out whereas the fish marinates for two days. Then cook dinner it for 20 minutes and serve. All in all, a fuss-free recipe!
- Prep-friendly! After marination, you may individually wrap the raw fish and retailer it in a freezer bag for as much as 2–3 weeks. When able to cook dinner, simply defrost it within the fridge. I like pre-marinating this fish through the busy vacation season.
Components for Miso Cod
- Pores and skin-on sablefish fillets (gindara 銀ダラ; generally known as black cod)
- Salt
- Sake – to scrub the fish and take away its odor
- Marinade:
Discover the printable recipe with measurements under.
Substitutions
- Saikyo miso – You should utilize common white miso in the event you can’t discover Saikyo miso. Merely add 1 Tbsp sugar for each 6 Tbsp white miso.
- Sablefish (black cod) – I purchase contemporary black cod from my native Japanese grocery store. You may also discover sustainably caught Alaskan black cod from on-line seafood firms within the US. For those who can’t get sablefish, I like to recommend utilizing sea bass and salmon.
- Sake and mirin – For this recipe, don’t substitute the sake and mirin with water. For those who use water as a substitute, it may spoil through the prolonged marination and break the fish.
How To Make Miso Cod
Preparation
Step 1 – Salt the fish. Sprinkle kosher salt over the sablefish fillets and set it apart for half-hour to attract out extra moisture and cut back the fish‘s odor.
Step 2 – Make the marinade. In the meantime, combine the Saikyo miso, sake, and mirin for the marinade. Combine to dissolve the miso fully and pour the marinade right into a container.
Step 3 – Marinate the fish. Pour sake over the fish to rinse off the salt and pat dry with a paper towel. Place the fish within the container and coat each side with the marinade. Cowl and marinate within the fridge for two–3 days.
Cooking
Step 4 – Wipe off the marinade fully. Along with your fingers, take away all of the marinade from the fish. Place the fish pores and skin facet up on a baking sheet lined with parchment paper or a silicone mat.
Step 5 – Bake the fish. Preheat the oven to 400°F (200ºC) and bake till the floor is blistered and a bit charred and browned, about 20 minutes. You don’t want to flip the fish.
Step 6 – Serve. Fastidiously take away the fish with a spatula and discard any burnt miso from the fish. Serve instantly on particular person plates. We at all times eat this dish with rice.
Nami’s Recipe Ideas
- Use Saikyo miso for the perfect taste – This Kyoto-style white miso has a splendidly candy, delicate taste. Together with the mirin, it makes a pointy and candy marinade that works splendidly to chop the fish’s richness. You should buy it on Amazon or at your native Japanese/Asian grocery shops.
- Marinate for at the very least 2 days. To develop a succulent texture within the fish, I marinate it for at the very least 2–3 days till the candy and salty taste will get fully absorbed. The fillets are typically marinated for as much as 4–5 days in Japan, however it may get fairly salty and dry, so it’s often finest as an accompaniment to plain steamed rice.
- Bake it to keep away from burning. Though I typically broil several types of fish, I advocate baking this miso cod particularly in case you have by no means tried the broiling methodology earlier than. Miso burns actually simply; whilst you can’t keep away from burning miso fully, you may reduce it by baking this fish.
- Wipe off the marinade fully. Along with your fingers, do your finest to take away as a lot of the marinade from the fish as potential. Don’t depart any extra marinade on the fish; in any other case, it would burn simply whereas baking.
Variations and Customizations
- Attempt it with sea bass or salmon. Black cod (sablefish) is thought for its silky and tender wealthy texture and taste, and is the popular fish alternative. For those who can’t discover it, sea bass and salmon additionally work properly with this miso marinade. I alternate these three fish in my Saikyozuke and my household enjoys them equally. I don’t advocate fatty fish like tuna or mackerel because of the sturdy style.
- Use different kinds of miso. You possibly can do that recipe utilizing one other kind of miso apart from Saikyo miso or common white miso. Since different miso varieties are saltier than white miso, please alter the flavour by including extra mirin or/and sugar. You must also cut back the marination time to a number of hours or in a single day.
What to Serve with Miso Cod
Miso cod makes a formidable fundamental dish as a part of a traditional Japanese ichiju sansai dinner. Prep it forward, bake within the oven, and dinner is prepared. I’d serve it with steamed rice, a facet of greens, and a easy soup. Listed below are some recipes that pair properly with this stunning dish:
Storage Ideas
To retailer: You possibly can preserve the cooked leftovers in an hermetic container and retailer it within the fridge for 3 days and within the freezer for as much as a month.
To freeze raw: If you wish to pre-marinate your fish to cook dinner later, wipe off the marinade fully and individually wrap the fish with plastic wrap. Retailer it in a freezer bag for as much as 2–3 weeks. Defrost within the fridge earlier than cooking.
Ceaselessly Requested Questions
We use sake to scrub the fish and take away the odor. You possibly can’t substitute it with water, regardless that typically water is used as a alternative in different recipes. Because the marination time is lengthy for this dish, the water can go dangerous and break the marinade and fish.
For this recipe, please don’t use water. If you wish to omit the mirin, use sugar solely. For 1 Tbsp mirin, use 1 tsp sugar as a substitute.
Extra Miso-Flavored Fish Recipes
For those who love this Miso Cod recipe, you’re in for a deal with with these different irresistible miso-flavored fish recipes.
For the Miso Marinade with Saikyo Miso (Conventional)
For the Miso Marinade with Common White Miso (Elective)
Forestall your display screen from going darkish
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Earlier than You Begin: Choose the freshest fish potential, as you can be marinating this fish for a number of days. Please notice that this recipe requires a marination time of two–3 days. For those who use skinless fish, marinate it for a shorter time period. You may also use salmon and sea bass on this recipe.
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Collect all of the components.
To Marinate the Fish (2–3 days earlier than serving)
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Sprinkle 2 tsp Diamond Crystal kosher salt over 4 fillets sablefish (gindara) and set it apart for half-hour. The salt will draw out extra moisture and cut back the fish‘s odor.
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In the meantime, make the marinade. In a bowl, add 6 Tbsp Saikyo miso (Kyoto-style white miso), 3 Tbsp mirin, and 3 Tbsp sake for the standard recipe. (Elective: If you’re utilizing 6 Tbsp white miso, add 1 Tbsp sugar.) Tip: Whereas in some recipes we will substitute sake with water, it‘s not an appropriate substitute on this recipe because of the longer marination time required.
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Combine all of it collectively and pour the marinade right into a flat-bottomed hermetic container.
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Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to take away the moisture. Don’t wash the fish beneath operating water.
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Place the fish within the container and coat each side with the marinade.
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Slather the fillets with the marinade. Cowl the container and preserve it within the fridge for as much as 2–3 days for the standard methodology. Tip: If you’re not utilizing Saikyo miso or common white miso, you may cut back the marination time to a number of hours or in a single day. Since different miso varieties are saltier than white miso, please alter the flavour by including extra mirin or/and sugar.
To Take away the Marinade from the Fish
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Along with your fingers, wipe off the marinade from fish fully. Don’t depart any extra marinade on the fish; in any other case, it would burn simply. At this level, you may individually wrap the fish with plastic wrap and retailer it in a freezer bag for as much as 2–3 weeks. Defrost within the fridge earlier than cooking.
To Bake (Really useful)
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Preheat the oven to 400°F (200ºC) with a rack positioned within the middle of the oven. For a convection oven, cut back the cooking temperature by 25ºF (15ºC). Place the fish pores and skin facet up on a baking sheet lined with parchment paper or a silicone mat. Bake the fish till the floor is blistered and browned a bit, about 20 minutes. You don’t want to flip the fish. Please keep in mind the cooking time varies relying on the thickness of the fish.
To Broil (Elective)
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Preheat the broiler* with a rack positioned about 8 inches (20 cm) away from the highest heating ingredient (within the middle of the oven) for five minutes. Tip: When broiling, you don‘t management the temperature within the oven; as a substitute, you management the gap between the broiler and the floor of the meals. It‘s much like utilizing hotter and cooler zones in your grill. *There are often three broiler settings: Low (450ºF/232ºC), Medium (500ºF/260ºC), and Excessive (550ºF/288ºC). I often use the Medium (6 inches away) or Excessive (8 inches away) setting.
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Place the fish pores and skin facet up on the foil-lined baking sheet and broil on Excessive (550ºF/288ºC) for 8–10 minutes till the floor is blistered and browned a bit. Please keep in mind the cooking time varies relying on the thickness of the fish and the gap between the broiler and the meals. You don’t want to flip the fish.
- Sake: Sake is used to scrub and take away the odor of the fish. You possibly can’t substitute it with water regardless that typically water is used as a alternative in some recipes. We are going to marinate the fish for an extended time, and water can go dangerous and break the marinade and fish.
- Mirin: Sometimes, mirin might be changed with water and sugar, however for this recipe, please don’t use water. If you wish to omit the mirin, use sugar solely. For 1 Tbsp mirin, use 1 tsp sugar.
Energy: 136 kcal · Carbohydrates: 2 g · Protein: 27 g · Fats: 1 g · Saturated Fats: 1 g · Polyunsaturated Fats: 1 g · Monounsaturated Fats: 1 g · Trans Fats: 1 g · Ldl cholesterol: 80 mg · Sodium: 705 mg · Potassium: 411 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 15 IU · Calcium: 17 mg · Iron: 1 mg
Editor’s Word: The submit was initially revealed on September 21, 2011. The video and pictures had been added in August 2018. The submit was republished on October 31, 2024, with extra useful content material.
