| Ingredients |
| |
| 2 |
lbs |
black cod (4 pieces) |
| |
| Marinade |
| ⅞ |
cup |
sugar |
| ½ |
cup |
mirin |
| ½ |
cup |
sake |
| ⅞ |
cup |
white miso with bonito |
| |
| Garnish |
| Microgreens |
| |
|
| Preparation steps: |
- In a small pot cook the sugar, mirin, and sake on medium heat until the sugar is dissolved (1-2 minutes).
Whisk in the miso and cook for additional 10 minutes on low heat.
Set aside to cool to room temperature.
- Remove the skin from the fish. Rinse the fish and pat dry using paper towel.
- Place the fish in a container and pour over the marinade. Refrigerate for 3 hours to 3 days.
- When ready to bake the fish:
Heat the oven to 450F.
Remove the black cod from the container, and "clean" the marinade by hand, but don't rinse.
Place the fish on a baking sheet lined with aluminum.
- Bake the fish for 7 minutes on a center shelf of the oven.
Remove from oven, and turn the oven to high broil. Wait 1 minute for the broil to heat.
Broil on a center shelf of the oven for 3 minutes.
Serving: with rice with green peas and dill.
Garnish with microgreens.
|
|
|
|
