Buttery soft black cod during a easy and attractive miso marinade that melts in your mouth taking your style buds on a visit to heaven.
This miso glazed black cod should be one in every of my favorite dishes. And since black cod could be a very little on the pricy aspect here I generally solely use in on special occasions like Valentine’s Day and it's alway an absolute please to try to to so! Black cod (aka sablefish) could be a white fish that contains a buttery texture because of the fatty layers that contain the maximum amount omega three fatty acids as wild salmon. My favorite thanks to get pleasure from black cod is during a super fast and straightforward miso marinade or glaze that takes ten minutes to form the marinade and ten minutes to cook with a marinade time of anyplace from half-hour to three days. Which means that you simply will create the marinade on a daily basis or a lot of sooner than time and you'll have an incredible dinner prepared in underneath ten minutes. though the formula for this misoyaki black cod sensible|is sweet} and straightforward it’s thus good that it’s absolute to impress that special somebody on Valentines Day.
Black cod is surprisingly buttery, like salmon, and it simply melts in your mouth. I served the miso glazed black cod on a bed of Oriental black mushroom mushrooms and baby bock beer choy that was seasoned with a drizzle of a number of the reserved miso marinade.
INGREDIENTS :
For the miso glazed black cod :
- 1/3 cup white miso (gluten-free for gluten-free)
- 1/4 cup brown sugar
- 1/3 cup sake
- 1/3 cup mirin
- 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
- 1 teaspoon soy sauce or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 cloves garlic, chopped
- 1/4 cup dashi or broth or water
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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