By Chef Hiroshi Tanaka
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: High
Introduction: This Miso-Glazed Black Cod recipe combines Japanese precision with a touch of innovation. Inspired by traditional miso-marinated fish, Chef Hiroshi Tanaka has refined this dish to highlight the delicate flavor of black cod (sablefish). With a melt-in-your-mouth texture and a sweet-savory glaze, this dish is ideal for special occasions or whenever you want to impress. A brief marination with a traditional miso mix brings out the umami, while a quick broil finishes the dish with a perfect caramelization.
Ingredients:
- 4 black cod fillets, about 6 ounces each
- 1/2 cup white miso paste
- 1/4 cup sake
- 1/4 cup mirin (sweet rice wine)
- 3 tablespoons sugar
- 2 green onions, thinly sliced for garnish
- Pickled ginger, for serving
- Steamed rice, for serving
Instructions:
- Prepare the Marinade:
- In a bowl, combine the white miso paste, sake, mirin, and sugar. Whisk until smooth. “This marinade is a balance of sweet, salty, and umami,” Chef Hiroshi explains. “Miso and mirin bring depth, while sugar caramelizes beautifully on the fish.”
- Marinate the Fish:
- Place the black cod fillets in the marinade, ensuring each piece is well coated. Cover and refrigerate for 2-3 hours (or overnight for more intense flavor). “Allow the fish to absorb the flavors slowly—this time is essential for the richness of the final dish,” says Hiroshi.
- Preheat and Prepare for Cooking:
- Preheat your oven’s broiler to high. Line a baking sheet with aluminum foil and lightly grease it to prevent sticking.
- Broil the Fish:
- Remove the fillets from the marinade and gently shake off any excess. Place them on the baking sheet, skin-side down. Broil for 8-10 minutes, or until the top is caramelized and the fish flakes easily. “The broiler mimics the high heat of Japanese robata grills, creating that beautiful char,” Hiroshi notes.
- Serve:
- Transfer the miso-glazed black cod to a serving plate. Garnish with green onions and serve with pickled ginger and steamed rice. “A simple garnish keeps the focus on the fish while adding freshness,” Hiroshi adds.
Chef’s Note: “This dish is best enjoyed fresh out of the oven. The sweetness of the miso glaze perfectly balances the rich, buttery texture of black cod. This recipe reflects the harmony of Japanese cooking while allowing the quality of each ingredient to shine.”
Nutritional Information:
- Calories: 320 per serving
- Protein: 23g
- Carbohydrates: 14g
- Fat: 20g
- Fiber: 0g
This Miso-Glazed Black Cod by Chef Hiroshi Tanaka is a perfect showcase of Japanese culinary tradition with a touch of modern flair. Enjoy!
The quad kitchen 