Black Cod with Miso

Charmaine Lu -
  • 4 x 150g black cod fillets
  • 50g pickled ginger, to serve
  • Seaweed or sesame spinach salad, to serve
  • For the Saikyo Miso
  • 50ml sake
  • 100ml mirin
  • 400g white miso paste
  • 125g sugar
  • Mix the sake, mirin, miso and sugar in a saucepan and bring to the boil. Cook for 5 mins to dissolve the sugar, then leave to cool to room temperature. Place the cod fillets in a bowl and cover with the miso mixture (reserving 2 tbsp to garnish). Cover and leave to marinate for 3 hours.
  • When ready, preheat the oven to 220C. Heat a frying pan and fry the marinated fish fillets - skin side down - for 2 mins. Flip over and roast in the oven for 8 mins or until cooked through. Serve the cod with your choice of spinach or seaweed salad, with the reserved marinade drizzled over the top.
20 mins
4 serving