Go Back

Miso Cod 銀ダラの西京焼き

https://www.justonecookbook.com/black-cod-with-miso/
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2 fishermen

Ingredients
  

  • 2 fillets Fish you can use cod,sablefish,salmon, sea bass, etc.)
  • 2 tsp Kosher salt
  • 2 tbsp Sake

Miso Marinade

  • 3 tbsp Miso saikyo miso or white miso
  • 1½ tbsp mirin if you use white miso, use 2 Tbsp mirin instead 1½
  • 1½ tbsp Sake

Instructions
 

2 to 3 Days Beforehand

  • Sprinkle salt over the fillets and set aside for 30 minutes. This will help get rid of the fishy smell and remove excess moisture from the fish.
  • Wet a paper towel with sake and gently pat the fillets dry. Do not wash the fish.
  • Mix all the ingredients for the marinade in a bowl.
  • Put half of marinade on the bottom of an airtight container (with lid). Place the fillets in the container and slather the fillets with the remaining marinade. Cover the lid and keep in the fridge for 2-3 days (at least overnight; traditionally for a week.)

To Cook the Fish

  • Preheat oven to 400F (200C). With your fingers, remove the marinade off the fillets completely. Do not leave excess miso on the fish; otherwise the fish will burn easily. Place the fish skin side up on baking pan lined with parchment paper.
  • Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking as the flesh is very flaky.
  • DONE
Print Recipe