Our journey into miso-marinated fish dishes continues to improve, and this time with black cod (aka butterfish, sablefish). Butterfish is a luxuriously soft and delicate fish, so keep this in mind when considering sides and garnishes. What I like about this recipe is the reduced sweetness and reusability of the marinade as a thickened glaze. Also, the timing of the broil ensures the fish stays moist while wrapped and then gets a touch of crisp in the last minute or so.
Miso Soy Marinated Black Cod
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Prep Time:
10m
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Cook Time:
10m
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Total Time:
5h
Ingredients
- 3 tbsp. Sake
- 1 tbsp. Rice vinegar
- 2 tbsp. Soy sauce
- 2 tbsp. White miso paste
- 2 tsp. Sugar
- 1/8 tsp. Ground ginger
- 1/8 tsp. Onion powder
- 1/8 tsp. Garlic powder
- 1/2 lb Fresh sea bass (2 fillets)
Instructions
- Shape the fish fillets as desired, thoroughly pat dry with paper towels, and lightly salt both sides. Set aside.
- In a small sauce pan over medium-low heat, mix all ingredients and whisk to combine. Add sugar to taste. Simmer for 1-2 minutes until combined and sugar is dissolved. Set aside and let cool to room temperature.
- Rince the salt off the fish fillets with sake. Place in a container with an airtight lid. Pour in all the marinade and ensure to cover all surfaces. Let rest in the coldest place in your fridge for at least 4 hours (the longer the better, up to 12 hours).
- When ready to cook, set the oven to high broil and move a rack to 6" from the top coils. If you're steaming or blanching some veggies (i.e. snow peas or green beans), get that started now.
- Wrap each fillet in foil skin-side down and and place on a baking sheet. Strain the remaining marinade add 1 tsp marinade to each package, sealing such that no liquid will leak out.
- Add the rest of the strained marinade to a small sauce pan. Heat the remaining marinade over low heat and simmer to reduce by 1/3 (it should be lightly bubbling).
- Broil foil-wrapped fillets for 7 minutes. Carefully open each package such that the flesh is exposed and broil for another 60-90 seconds. Check the internal temperature with an instant-read thermometer, it should reach 145°F.
- Serve with a bed of sushi rice and a side of vegetables (for a well-balanced meal). Garnish with reduced marinade as desired.
