Miso Cod (or Salmon)
The other day my friend Wendy called me from an Asian market outside of Philadelphia to announce that she was making my Crispy Baked Sweet and Sour Cauliflower that night (I love getting such notifications–makes my day). She said that she was serving it alongside her favorite Miso Cod. Anyone who has ever visited one of the famed Nobu establishments has heard of, and hopefully tasted, their Black Miso Cod and likely has the same mouthwatering reaction as me. “Miso Cod? Do tell!” So Wendy shared her quick and easy recipe for Miso Cod and I diligently went about making it that very same night.
I used salmon because as per usual that was the fish that I had on hand. The recipe actually calls for Black Cod (not actually “cod” at all but rather, Sablefish) which is similar to Pacific Cod (both are cold, deep water fish) but Black cod has more of a buttery, velvety texture than the drier, flakier Pacific Cod. The next time I make this recipe, I will be sure to pick up some Black Cod. I had all of the marinade ingredients and if you don’t regularly find miso paste in your fridge and mirin in your pantry, you should. Both keep forever and are essential ingredients in many Japanese marinades or dressings. Like Wendy, I skipped the sunflower sprout salad (and therefore adjusted the recipe below to eliminate it). I’m sure it would elevate the dish so if serving for a dinner party, click on the link above to visit epicurious.com.
As Wendy claimed, this recipe was super easy. The marinade is whisked together in a bowl and poured over your fish while you set about steaming your rice and making your vegetable. A little time under the broiler and ta da! dinner is served. This one is a keeper. Enjoy!
Miso Cod (or Salmon)
Ingredients
- 1/3 c white miso fermented soybean paste
- 1/4 c mirin sweet Japanese rice wine
- 2 Tbls unseasoned rice vinegar
- 2 Tbls minced peeled fresh ginger
- 2 tsp toasted sesame oil
- 4 6-oz skinless black cod fillets or salmon
- 1/4 c sliced scallions garnish
- cooked rice, Japanese sushi rice, my preference for serving
Instructions
- Whisk miso, mirin, vinegar, ginger, and sesame oil in small bowl to blend.
- Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
- Preheat broiler. Line baking sheet with foil; spray with oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
- Remove from heat when cooked to your liking (test by inserting a knife in thickest part of fish and looking for doneness). Garnish with scallions and serve with rice.
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