If you don’t know, I’ll let you in on a secret. Costco sells black cod and it is fantastic! Black cod is my favorite fish, it is buttery, fatty, and flaky – it’s great on its own without seasoning but 1000x better marinaded in miso. You’ll likely find miso black cod in most Japanese sushi restaurants and although it’s delicious, it’s also expensive. Making the dish at home saves you money and once you find out how easy it is, I imagine it’d be a staple in your household.
I’ve looked at a few recipes for Miso Black Cod and have tried a few of them out – however most of the recipe calls for marinating the cod for 2-3 days and ultimately it always comes out extremely salty. I have changed the recipe to fit my preference and you will not have to wait 2-3 days before you can taste this buttery deliciousness! I am not the most patient person, especially when it comes to waiting for food. With my recipe I find that 8 hours is all you need, but 24 hours is my favorite. The longer you marinade, the saltier it becomes. After 24 hours I find that the marinade becomes a little more overpowering. I prefer a good balance of the sauce while still being able to taste the buttery fish.
Miso Black Cod
Description: Buttery and flaky black cod that is flavored with a perfect savory sweet miso marinade that will rival any fancy restaurant’s.
Servings: 4
I N G R E D I E N T S:
- 4 Black Cod Filets ~4 oz each about the size of your palm
- 3.5 Tbsp Mirin
- 3 Tbsp Sake + 2 more Tbsp for washing fish
- 1.5 Tbsp White Miso
- 1 Tsp Sugar (I use Monkfruit Sweetener)
- 1/2 Tsp Sprinkle of Salt
I N S T R U C T I O N S:
- About 8 hours to one day before you want to eat the fish – begin the marinading process. In a sauce pan on medium high heat, add sake and mirin together – letting it boil and reduce for 30 seconds – 1 minute. Then lower heat to low and add in the miso paste – whisking until miso is fully dissolved. Then add in the sugar. Once sugar is dissolved, transfer to a glass tupperware and let cool to room temp. The mixture should be a little thick.
- Take our your cod fillets and sprinkle with the 1/2 tsp of salt – this will draw out moisture and the fishy smell. Let this rest for 15-20 minutes. Then, wash the fish with the extra 2 tbsp of sake – do not wash with water. Pat the fish dry.
- Check to make sure your marinade has cooled down – if not, I stick it in the freezer for about 3 minutes – then add in your fillets. Make sure to coat the top, bottom and sides of your fish in the marinade. Do this for all your fillets. Then put a lid on your tupperware and put in fridge for 8 hours.
- Once you are ready to eat, take out the filet and wipe off excess marinade with your fingers – do not wash the marinade off but make sure there is no thick coating of sauce on the fish.
- If using an air fryer – lightly spray the basket with oil to prevent the skin from sticking when it’s time to remove the fish. Turn your air fryer on 400 degrees and cook the fish for 10-12 minutes – skin side down. Do not flip the fish as it is very delicate.
- If using the oven/pan: preheat oven to 400 degrees. Lightly grease an oven safe pan with some oil, on high heat, add in the filet skin side up and let it brown for 2 minutes. Then carefully flip the fish and cook the skin side for another 2 minutes. Add pan to the oven and cook for 8-10 minutes until the fish is no longer translucent and is flaky.
- Enjoy with rice, veggies, or simply by itself.
#Nganstoptips:
- If you cannot find black cod, you can substitute with sea bass or salmon, however the cooking times can vary.
- You can make the marinade in advance and store in the fridge for one week! Instead of fish – try using the marinade on veggies such as eggplant or roasted brussel sprouts as well! You won’t have to marinade the vegetables but you can coat them then roast them!
- TSA Approved?: While there are no restrictions against bringing this fish on the plane, do not eat it while at airport or in-flight. Even if it is mighty delicious, your fellow travelers will not appreciate the smell of fish in an enclosed space.
