Misoyaki Deepwater Black Cod Recipe
Recipe information
Make Misoyaki Deepwater Black Cod in just 1h 30m. Forbidden Rice, Chilled Namul Vegetable, Wasabi Reduction
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Ingredients
For the Misoyaki Black Cod
For the Forbidden Rice
For the Chilled Namul Vegetable
For the Wasabi Reduction
Preparation of Misoyaki Black Cod
1. Marinate the Cod
In a bowl, combine miso paste, sake, mirin, brown sugar, and soy sauce. Mix until well combined. Add the black cod fillets to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.
2. Cook the Cod
Preheat the oven to 400°F (200°C). Remove the cod from the marinade, shaking off excess. Place the fillets on a lined baking sheet. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
Preparation of Forbidden Rice
3. Cook the Rice
Rinse the forbidden rice under cold water until the water runs clear. In a pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Preparation of Chilled Namul Vegetable
4. Prepare the Vegetables
Julienne the carrot. Blanch the spinach in boiling water for about 1 minute, then immediately transfer to an ice bath. Drain and squeeze out excess water. In a mixing bowl, combine the carrot, spinach, sesame oil, soy sauce, minced garlic, and sesame seeds. Toss well and chill in the refrigerator.
Preparation of Wasabi Reduction
5. Make the Wasabi Reduction
In a small saucepan, combine wasabi paste, water, sugar, and rice vinegar. Heat over medium heat, whisking until the mixture is smooth and slightly thickened. Remove from heat and let cool.
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