Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.
Miso Cod (Black Cod with Miso)
2filletssablefish (gindara)(you can also use salmon, sea bass, etc.)
Sprinkle salt over the fillets and set aside for 30 minutes. This will help get rid of the fishy smell and remove excess moisture from the fish.
Wet a paper towel with sake and gently pat the fillets dry. Do not wash the fish.
Mix all the ingredients for the marinade in a bowl.
Put half of marinade on the bottom of an airtight container (with lid). Place the fillets in the container and slather the fillets with the remaining marinade. Cover the lid and keep in the fridge for 2-3 days (at least overnight; traditionally for a week.)
To Cook the Fish
Preheat oven to 400F (200C). With your fingers, remove the marinade off the fillets completely. Do not leave excess miso on the fish; otherwise the fish will burn easily. Place the fish skin side up on baking pan lined with parchment paper.
Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking as the flesh is very flaky.