Best 3 Black Cod Broiled With Miso Recipes
Embark on a culinary journey to the heart of Japanese cuisine with our collection of Black Cod recipes. Discover the art of broiling Black Cod with the delicate flavors of miso, creating a harmonious balance of sweet, salty, and savory. Indulge in a symphony of textures as the miso marinade penetrates the cod, resulting in a succulent and flaky fish that melts in your mouth.
Savor the simplicity of our Broiled Black Cod with Miso recipe, where the flavors of miso and mirin shine through, enhancing the natural sweetness of the cod. For a more robust experience, try our Black Cod Miso Yaki, where a combination of white and red miso adds depth and richness to the marinade.
Transport yourself to the bustling streets of Tokyo with our Black Cod Teriyaki Miso recipe, where a sweet and savory teriyaki sauce complements the miso marinade, creating a harmonious blend of flavors. And for a taste of Kyoto's culinary traditions, explore our Black Cod Saikyo Yaki recipe, where a sweet white miso marinade imparts a delicate and refined flavor to the cod.
Each recipe offers a unique interpretation of this classic Japanese dish, catering to a range of palates and preferences. Whether you seek a simple and elegant meal or a more complex and flavorful experience, our collection of Black Cod recipes has something for every food enthusiast.
MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
BLACK COD WITH MISO
Steps:
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
- In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
BLACK COD BROILED WITH MISO
Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
- Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams
Tips:
- To ensure the best flavor and texture, choose fresh black cod fillets that are firm and have a mild, sweet aroma.
- If you don't have sake on hand, you can substitute dry white wine or mirin.
- To make the miso marinade, whisk together white miso paste, sake, mirin, sugar, and ginger until smooth. If the marinade is too thick, add a little water to thin it out.
- Marinate the black cod fillets for at least 30 minutes, or up to overnight. This will allow the flavors to penetrate the fish and make it more flavorful.
- When broiling the black cod, be sure to preheat the broiler and place the fish close to the heat source. This will help to create a crispy crust on the outside while keeping the inside moist and flaky.
- Serve the broiled black cod with your favorite sides, such as steamed rice, roasted vegetables, or a simple green salad.
Conclusion:
Broiled black cod with miso is a delicious and healthy dish that is easy to make. With its rich, flavorful marinade and crispy crust, this dish is sure to impress your friends and family. So next time you're looking for a quick and easy seafood meal, give broiled black cod with miso a try.
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