This miso coated dark cod must be one of my preferred dishes and since dark cod is somewhat on the costly side here I commonly just use in on unique events like Valentine's Day and it is alway a flat out please to do as such! Dark cod (otherwise known as sablefish) is a white fish that has a rich surface because of the greasy layers that contain as a lot of omega 3 unsaturated fats as wild salmon.
My preferred method to appreciate dark cod is in a very fast and simple miso marinade or coating that takes 10 minutes to cause the marinade and 10 minutes to cook with a to marinate time of somewhere in the range of 30 minutes to 3 days. That implies that you can make the marinade a day or increasingly early and you can have an astonishing supper prepared in less than 10 minutes! In spite of the fact that the formula for this misoyaki dark cod is pleasant and basic it's great to such an extent that it's certain to dazzle that unique individual on Valentines Day!
I served the miso coated dark cod on a bed of shiitake mushrooms and child bock choy that was prepared with a sprinkle of a portion of the held miso marinade.
- For the miso glazed black cod:
- 1/3 cup white miso (gluten-free for gluten-free)
- 1/3 cup sake
- 1/3 cup mirin
- 1/4 cup brown sugar
- 4 (6 ounce) black cod fillets or chilean sea bass, salmon, etc
- For the baby bok choy and shiitake mushrooms:
- 1 tablespoon oil
- 1 pound baby bok choy, sliced 1/4 inch thick
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 cloves garlic, chopped
- 1/4 cup dashi or broth or water
- 1 teaspoon soy sauce or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
Directions
- For the miso glazed black cod:
- Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.
- Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2-3 days.
- Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.
- For the baby bok choy and shiitake mushrooms:
- Heat the oil in a pan over medium-high heat add the bok choy stems and shiitake mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.
- Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.
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