Misoyaki Deepwater Black Cod Recipe
Forbidden Rice, Chilled Namul Vegetable, Wasabi Reduction
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Ingredients
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For the Misoyaki Black Cod
For the Forbidden Rice
For the Chilled Namul Vegetable
For the Wasabi Reduction
Method
Preparation of the Misoyaki Black Cod
- 1
Marinate the Fish
In a bowl, combine miso paste, mirin, sake, and brown sugar. Mix well until sugar dissolves. Add the black cod fillets, ensuring they are well coated. Cover and refrigerate for at least 8 hours, preferably overnight.
- 2
Cook the Fish
Preheat the oven to 400°F (200°C). Remove the fish from the marinade, letting excess drip off. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
Preparation of Forbidden Rice
- 3
Cook the Rice
Rinse the forbidden rice under cold water. In a saucepan, combine the rice with water and bring to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes. Remove from heat and let it sit, covered, for another 10 minutes before fluffing with a fork.
Preparation of Chilled Namul Vegetable
- 4
Prepare the Vegetables
Blanch spinach in boiling water for 1 minute, then plunge into ice water. Squeeze out excess water. In a bowl, combine spinach, carrot, and bean sprouts. Drizzle with sesame oil and soy sauce, tossing to combine. Chill in the refrigerator.
- 5
Garnish
Before serving, sprinkle sesame seeds over the chilled vegetables.
Preparation of Wasabi Reduction
- 6
Make the Reduction
In a small saucepan over medium heat, combine wasabi paste, soy sauce, honey, and rice vinegar. Bring to a simmer and cook for 5 minutes, stirring frequently until slightly thickened.
