ROASTED BLACK COD WITH MISO:
6 black cod filets, about 1 ½-inch thick, and 6-7 oz in weight
3 tbsp. mirin or Japanese rice wine
3 tbsp. sake
½ cup white miso paste
1/3 cup sugar
cooking oil
In a small saucepan over medium-low heat, bring the mirin and sake to a boil. Whisk in miso paste and sugar. Cook together for 1-2 minutes, stirring to dissolve sugar and mix ingredients well together. Pour mixture into a bowl and allow to cool completely.
Rinse, pat dry fish filets, and transfer to a glass or other non-reactive container large enough to hold them in a single layer. Pour marinade over fish, turning over to coat evenly. Cover and refrigerate overnight.
Preheat oven to 400 degrees F. Scrape marinade off the fish and transfer fillets to an oiled baking pan. Roast for 10 minutes or until fish flakes easily with a fork, do not overcook.
Serve immediately.
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