Misoyaki Glazed Black Cod Recipe
Forbidden Rice, Chilled Namul Vegetable, Wasabi Reduction
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Ingredients
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For the Misoyaki Glaze
For the Black Cod
For the Forbidden Rice
For the Chilled Namul Vegetable
For the Wasabi Reduction
Method
Preparing the Misoyaki Glaze
- 1
Make the glaze
In a saucepan, combine miso paste, mirin, sake, brown sugar, and soy sauce. Heat over medium heat until the sugar dissolves and the mixture is smooth. Remove from heat and let cool.
Marinating the Cod
- 2
Marinate the fish
Place the black cod fillets in a dish and pour the cooled misoyaki glaze over them. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking the Black Cod
- 3
Bake the cod
Preheat the oven to 400°F (200°C). Remove the cod from the marinade and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the fish is opaque and flakes easily.
Cooking Forbidden Rice
- 4
Cook the rice
Rinse the forbidden rice under cold water. In a pot, combine rice and water and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is tender.
Preparing Chilled Namul Vegetable
- 5
Prepare the vegetables
In a bowl, combine julienned carrots, blanched spinach, and julienned cucumber. Drizzle with sesame oil and soy sauce, then sprinkle with sesame seeds. Mix well and chill in the refrigerator.
Making Wasabi Reduction
- 6
Prepare the reduction
In a small saucepan, whisk together wasabi paste, water, and soy sauce. Heat gently while stirring until slightly thickened. Remove from heat and let cool.
Plating
- 7
Serve the dish
On a plate, serve a portion of forbidden rice, place a fillet of misoyaki glazed black cod on top, and add a side of chilled namul vegetables. Drizzle with wasabi reduction before serving.
