Miso Marinated Cod
This is all about the marinade. The longer you can do it the better, but a few hours will work. The original recipe calls for 3 days of marinading, but that’s impossible for most people.
This should be served with rice & some asian-style bok choy (try sautéing with soy sauce, rice vinegar, ginger, and garlic and giving it a final drizzle of sesame oil).
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
- 4 cod fillets
- Coconut oil
- Start by making the miso marinade. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a glass dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 1 day ideally, or in a pinch you can marinate the fish for a minimum of 3 hours.
- When you are ready to cook the fish: Preheat the oven to 400°F/200°c. Heat an oven-proof skillet over high heat on the stovetop. Film the pan with a little coconut oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.