Baked Black Cod with Miso Glaze
Votes: 8
Time: 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Baked Black Cod in Miso Glaze - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 - 8 black cod fillets (coal fish)
- 3/4 cup white miso paste (from fermented rice)
- 1/2 cup sugar
- 1/4 cup sake
- 6 tbsp. l. mirin (rice wine)
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Recipes with similar ingredients: cod, miso (soybean paste), mirin (rice wine), syrup, sake
Cooking the dish according to the recipe:
- Combine miso, sugar, sake, and mirin in a double boiler and stir until the sugar dissolves. Remove from heat and let cool. Refrigerate for several hours to chill the marinade. Add the sablefish fillets to the marinade. Marinate in the refrigerator for 24-48 hours.
- Remove the fish from the marinade and skim off most of the marinade. Preheat the oven to a very hot broiler (heat from top to bottom). Place the fish on a baking sheet lined with greased foil. Position the baking sheet approximately 15 cm from the grill.
Fry the fish for 7-10 minutes, until golden brown, depending on the thickness of the fish. The fish should be flakes when done. If not, cook for a few more minutes.
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