Recipe serves: 4

Misoyaki black cod

Ingredients
 
2 lbs black cod (4 pieces)
 
Marinade
cup sugar
½ cup mirin
½ cup sake
1 cup white miso with bonito
 


Preparation steps:
  1. 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.
  2. Remove the skin from the fish. Rinse the fish and pat dry using paper towel.
  3. Place the fish in a container and pour over the marinade. Refrigerate for 3 hours to 3 days.
  4. 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.
  5. 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.
Picture of recipe


Background:
This is a Hawaiian recipe,
where the black cod is called butterfish.


Related recipe:
  1. rice with green peas and dill