Indulge in a symphony of flavors with our tantalizing miso-cured black cod, a culinary masterpiece that combines the umami richness of miso with the delicate texture of black cod. This delectable dish is complemented by a refreshing chilled cucumber salad, a perfect accompaniment that adds a crisp and cooling balance. Embark on a culinary journey as you explore the intricate flavors of this exquisite meal, sure to leave a lasting impression on your taste buds.
**Recipes Included:**
1. **Miso-Cured Black Cod:** Discover the art of curing black cod in a flavorful miso marinade, resulting in a moist and succulent fish that bursts with umami.
2. **Chilled Cucumber Salad:** Learn how to create a refreshing and vibrant cucumber salad, tossed in a tangy dressing and complemented with aromatic herbs.
3. **Grilled Vegetables:** Elevate your meal with a medley of grilled vegetables, roasted to perfection and seasoned with a blend of herbs and spices.
4. **Miso Soup:** Experience the comforting warmth of a classic Japanese miso soup, featuring a rich broth infused with the savory flavors of miso paste and wakame seaweed.
5. **Steamed Rice:** Master the art of cooking fluffy and aromatic steamed rice, the perfect accompaniment to your miso-cured black cod and grilled vegetables.
MISO-CURED BLACK COD WITH CHILLED CUCUMBERS
Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.
Categories Broil Cod Healthy Low Cholesterol Bon Appétit
Yield 4 Servings
Number Of Ingredients 16
Steps:
- Cod:
- Slice cod 3/4" thick, leaving skin on and bones in (the bones will slip right out when fish is cooked). Season very lightly with salt and place on a paper towel.lined baking sheet. Cover with another paper towel and chill 1 hour (this will draw out some moisture and any fishy flavors).
- Combine miso and mirin in a small bowl. Wet 2 paper towels (you can also use cheesecloth) with sake and squeeze out any excess. Spread half of miso mixture in a 13x9" baking dish in a thin, even layer. Cover with a sake-moistened paper towel. Arrange cod in a single layer on top. Cover with the other sakemoistened towel. Spread remaining miso mixture over towel. Cover; chill 3 days.
- Preheat broiler. Transfer cod to a rimmed baking sheet; discard miso mixture and paper towels. Broil cod until golden brown around the edges and cooked through, about 4 minutes. Let cool slightly, then pull out bones.
- Chilled cucumbers and assembly:
- Soak kombu in 2 cups cold water in a small saucepan at room temperature 2 hours, or chill up to 12 hours.
- Bring to a bare simmer over medium heat. Discard kombu and bring liquid to a boil. Add katsuobushi; simmer 1 minute (reduce heat if needed). Strain through a paper towel or cheesecloth-lined sieve into a small bowl; discard solids. Let dashi cool.
- Bring vinegar, sugar, and 2 tablespoons water to a boil in a clean small saucepan. Remove from heat and stir to dissolve sugar. Let sweet vinegar cool.
- Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they start to expel water, until swimming in water. Rinse in several changes of water; squeeze out excess liquid. Place cucumbers in a clean small bowl and chill until cold, about 1 hour.
- After cucumbers have chilled 30 minutes, place ginger and 1 cup water in a small bowl; soak 30 minutes to soften its pungency. Drain.
- Add sweet vinegar and 3/4 cup dashi to cucumbers (reserve remaining dashi for another use). Season with salt. Divide cod among shallow bowls. Top with cucumbers and ginger. Pour any cucumber liquid over.
- Do Ahead
- Dashi and sweet vinegar can be made 1 day ahead; cover and chill separately. Chilled cucumbers can be made 1 day ahead; keep chilled.
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:
- For the best flavor, use black cod that is at least 1 inch thick.
- To ensure even curing, make sure the black cod is completely submerged in the miso marinade.
- When grilling the black cod, cook it over medium heat until it is just cooked through. Overcooking will make the fish dry and tough.
- The chilled cucumbers are a refreshing and flavorful accompaniment to the miso-cured black cod. Be sure to chill the cucumbers for at least 30 minutes before serving.
- For a more intense flavor, you can add a tablespoon of rice vinegar to the chilled cucumber salad.
- If you don't have a grill, you can also cook the miso-cured black cod in a pan over medium heat.
- Miso-cured black cod can also be served as an appetizer or main course.
Conclusion:
Miso-cured black cod is a delicious and versatile dish that is perfect for any occasion. The miso marinade infuses the fish with a rich and savory flavor, while the chilled cucumbers provide a refreshing contrast. This dish is sure to impress your guests, and it is easy to make, too. So next time you are looking for a new and exciting way to cook black cod, give this recipe a try.
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