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Miso marinade is a game-changer. The blend of miso, sake, and mirin gives the fish a sweet, umami kick that’s hard to resist. If you have time, marinate the fish for 2-3 days, but even an overnight soak works wonders. Serve it up with rice and some sautéed bok choy with garlic, and you’ve got a winner.

This recipe takes a cue from Nobu’s famous Miso-Marinated Cod. While black cod is ideal, I often use lingcod or halibut instead—they work just as well.

Miso Sake Cod

Ingredients:

  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 3 tablespoons granulated sugar
  • 4 (5-ounce) fillets of black cod (lingcod or halibut will also do)
  • Kosher salt
  • 2 tablespoons avocado oil

Instructions

Prepare the Marinade (2-3 Days in Advance):

  1. Bring the sake and mirin to a boil over high heat.
  2. Reduce the heat to low, add the miso paste and sugar, and whisk until dissolved. Let it cool to room temperature.
Marinate the Fish:
  1. Pat the fillets dry with paper towels. Place them in a plastic bag or container.
  2. Add the cooled marinade, making sure the fish is coated. Seal and refrigerate for 2 to 3 days.
Cooking the Fish:
  1. Preheat your oven to 400°F.
  2. Remove the fish from the marinade, brush off the excess, and lightly season with kosher salt.
  3. Heat avocado oil in an oven-proof skillet over medium-high heat until it starts to smoke.
  4. Place the fish in the skillet, cook until browned on one side (2-3 minutes), then flip and cook the other side.
  5. Transfer the skillet to the oven and bake until the fish is opaque and flakes easily (5-10 minutes).
  6. Serve immediately with rice and sautéed bok choy.
Miso Cod

 

Uroko Tag

At Uroko, we respect the ocean that feeds us. We hope you enjoy this dish. If you have a recipe to share, let us know.


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