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Black Cod with Miso

Black Cod with Miso

Published on

01 May 2022

Published by

South East Magazine

Black Cod with Miso




• 4 fillets sablefish (or salmon or sea bass; roughly 1 inch thickness)

• 2 tsp sea salt

• 2 tbsp sake (for cleaning and removing unwanted fish odour)


For the miso marinade:


• 6 tbsp miso

• 3 tbsp mirin

• 3 tbsp sake


Preparation Method:


2 to 3 days before:


1. Sprinkle salt over the fish and set aside for 30 minutes. Then, pour 2 tbsp sake over the fish to rinse off the salt and pat dry.


2. Combine miso, mirin and sake to make the miso marinade.


3. Pour the miso marinade into a flat-bottomed, air-tight container.


4. Place the fish in the container and coat both sides of the fish with the marinade.


5. Cover the lid and keep in the refrigerator for to 2 to 3 days. If you prefer less salty, you can cut down to 1 day (or even several hours).


To cook:


1. Place the fish skin side up on a baking sheet lined with parchment paper. 


2. Preheat the oven to 200°C with a rack placed in the centre of the oven. Bake the fish for about 20 minutes until the surface is blistered and slightly browned.


3. You do not need to flip the fish.


4. Carefully remove the fish with a spatula and remove any burnt miso around the meat. Serve immediately. 


Source: Contact South East Magazine (Jan – Apr 2022) by South East CDC. Reproduced with permission.

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