Miso Black Cod Recipe
Make Miso Black Cod Recipe in just 3h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Finishing & Garnish
Method
Fish & Marinade
Prepare the fish
Pat the black cod fillets dry with paper towels. If fillets are large, cut into 4 equal portions (about 4–6 oz / 120–170 g each). Score the skin lightly in a couple of places to prevent curling during cooking. Place fillets in a shallow dish or resealable bag with skin side down.
Make the marinade
In a small bowl, whisk together white miso paste, mirin, sake, granulated sugar, and optional light soy sauce until smooth and sugar dissolves. Taste and adjust balance: it should be pleasantly sweet and savory.
Marinate
Spread or spoon the miso marinade evenly over the flesh side of each fillet (not the skin). Reserve about 1 tsp of marinade for later brushing if desired. Cover the dish tightly or seal the bag and refrigerate for at least 4 hours and up to 48 hours. For best flavor, 12–24 hours is ideal.
Cook & Finish
Remove excess marinade
When ready to cook, remove fillets from refrigerator 20–30 minutes before cooking to temper. Use a rubber spatula to gently scrape off excess marinade from the flesh side, leaving a thin coating. Excess sugar can burn during high heat cooking.
Oven broil method (recommended)
Preheat the broiler to high and position an oven rack about 6 inches (15 cm) from the heat source. Line a baking sheet with foil and lightly oil it. Place fillets skin-side down on the sheet. Broil for 6–10 minutes until the top is caramelized and deeply golden and the fish flakes easily with a fork. Time will vary with thickness; check at 6 minutes.
Pan-sear alternative
Heat neutral oil in a nonstick or cast-iron skillet over medium-high heat. When shimmering, place fillets skin-side down and press gently to ensure full contact. Cook 4–6 minutes until skin is crisp and browned. Flip carefully and cook 1–2 minutes on the flesh side just to finish. Transfer to a warm oven (350°F / 175°C) for a couple minutes if needed to finish cooking through.
Finish and garnish
Brush the cooked fillets lightly with the reserved teaspoon of miso marinade or a tiny drizzle of sesame oil for aroma. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with lemon or lime wedges on the side for squeezing over the fish.