Miso Marinated Cod

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.

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.

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.

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.

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. Click here for all food-related posts