Miso Cod (Salmon, Sea Bass, etc)

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INGREDIENTS:

• 1 Pound fresh cod fillets

• ⅓ Cup mirin/sake

• ⅓ Cup rice vinegar

• ⅔ Cup white miso

• ⅓ Cup sugar

  
  KITCHEN ESSENTIALS FOR THIS RECIPE:

Small pot  

Whisk

Broiler Pan

Pam or equivalent

Cling Wrap/Ziplock

Silicone Basting Brush

PRE-COOKING PREP DIRECTIONS: 

Marinade Directions: 

1. Boil sake and mirin over high heat, will reduce by about ⅓ 

2. Lower heat, add sugar and whisk so it isn’t lumpy

3. Add miso paste and continue to whisk gently 

4. Cook on low heat for 2 to 3 minutes, stirring constantly to prevent burning 

5. Remove from burner and set aside - do not pour the marinade while it is hot

6. Cool to room temperature 

7. Place fillets into larger Ziploc bag & carefully pour marinade to cover  all the fish, move around gently to ensure all pieces are immersed and place flat in fridge (out of habit I flip the bag over any time I open the fridge just to keep all pieces evenly covered)
   - I used cling wrap this time & brushed the miso onto the fillets as I was trying to be more conservative with the miso marinade to make another recipe...But definitely place into a Ziploc bag even if you use cling wrap initially

8. Marinate  fillets in the miso mixture for at least 24 hours, some people let it marinate for 2-3 days 

Once your fillets are marinated & you are read to cook: 

1. Remove from refrigerator 30 minutes prior to cooking

2. Remove the fillets from the marinade bag - gently wipe off excess marinade with a paper towel (I forgot to do this step and it was a bit too much ‘miso’ remaining)  

3. Spray pan on broiler pan and place fillets onto pan

NOW FOR THE FUN PART - COOKING!

1. Bake at 375° for 12-15 minutes depending on how thick the fillet is (cooking times will vary depending on fish)

2. Remove from oven and turn broiler on ‘High’

3. Broil for 2-4 minutes depending on how close the fillets are to the flame - set a timer for 2 minutes and then check, you can always keep adding 1 minute to the timer and checking until ‘carmelized’

4. Remove from the oven and enjoy!
   

   This dish goes very well with sauteed spinach, bok choy, asparagus, rice, etc
   

   Enjoy!