Miso Glazed Cod Recipe

Marinate for at least 30 minutes or up to 1 hour. Mix the miso sake mirin and sugar heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly about 5 minutes before letting it cool. Cut the cod into 4 equal pieces rinse and pat dry.

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Place cod in the baking pan and sprinkle with pepper. Broil until fillets are browned on top and opaque in the center 6 to 8 minutes. In a small bowl whisk together or use a fork to combine the honey vinegar gochujang miso soy sauce garlic ginger and sesame oil. Broil the fish 5 inches from the heat until just opaque in the center 5 8 minutes. Coat a baking sheet with oil.

Line a baking sheet with aluminum foil. If desired serve with. Rinse fish fillets and pat dry with paper towels. Ingredients 3 tablespoons mirin 3 tablespoons sake 1 2 cup white miso paste 1 3 cup sugar six 6 to 7 ounce skinless black cod fillets about 1 1 2 inches thick vegetable oil for grilling pickled ginger for serving. Boil 20 seconds taking care not to boil off much of the liquid then turn the heat to low and stir.

Spread miso mixture on the top of each cod fillet. Separate out about 2 tablespoons of the mixture and brush it over the fish. For the miso glazed black cod. Place cod fillets on prepared baking. Directions set oven rack about 6 inches from the heat source and preheat the oven s broiler.

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Whisk miso paste water mirin sake and brown sugar together in a small skillet over medium heat until mixture simmers. Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. In a small saucepan combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium high heat and stir until the sugar has dissolved.

Pat the black cod fillets thoroughly dry with paper towels. Brush about 2 tablespoons miso glaze on each fish fillet. Place fish on baking sheet and brush liberally with miso mixture. Combine miso vinegar hot water lemon juice soy sauce sugar ginger and garlic in a small bowl and beat with a whisk until smooth. Bring the sake and mirin to a boil in a medium saucepan over high heat.

Combine miso brown sugar sesame oil and mirin and stir well until. Two to 3 days beforehand make the miso marinade and marinate the fish. Marinate the fish in 2 3 of the marinade in a sealed container in the fridge for 30 minutes to overnight or optimally for 2 3 days. Arrange the cod filets on the baking sheet. Heat broiler with rack 6 inches from heat.

Slather the fish with the miso marinade and place in a non reactive dish or. Slather the fish with the miso marinade and place in a non reactive dish or. Combine miso brown sugar sesame oil and mirin and stir well until. Pat the black cod fillets thoroughly dry with paper towels. Whisk miso paste water mirin sake and brown sugar together in a small skillet over medium heat until mixture simmers.

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Heat broiler with rack 6 inches from heat. Spread miso mixture on the top of each cod fillet. Line a baking sheet with aluminum foil. Place cod in the baking pan and sprinkle with pepper.