So this is an amazing recipe that you are sure to love. It's salty, sweet, buttery & delicious!
Black cod is a delicate, buttery fish that has a very delicate texture. The meat is soft, and melts in your mouth. You can prepare this fish in many different ways, but this particular recipe is very well suited to this fish.
Black cod is similar in flavor to Chilean Sea Bass, but is highly sustainable and much more affordable. This makes it a very good choice for your more delicate fish recipes.
For this recipe you will need the following:
1 black cod
The marinade is very easy. mix equal parts of white miso, dry sake, mirin (available in the Asian aisle of the grocery store) and sugar (maybe go a little lighter on the sugar since mirin is very sweet on it's own). we used about 2 tablespoons of each ingredient, but you may want to make a little more than that (it was a little on the light side...)
Once all your ingredients are mixed together, heat it up on the stove just enough to melt the miso in, and cook off the alcohol. Let it cool pretty thoroughly.
While your miso is chilling, prepare the fish. We fileted ours, leaving the prime cut (boneless top area) attached to the boney area. If all this seems too much work for you, purchase a pre boned filet of cod.
Once the miso marinade is cool, put your fish into a large ziplock bag and then pour in the marinade. Massage the marinade into the fish so that it is equally distributed. Put the bag in the fridge overnight so that the flavors can really develop & sink in.
Remove filets from bag and wipe off any excess marinade. Cover a baking sheet in tin foil and lay the fish out evenly.
Preheat the oven to 400. When the oven is hot, bake the fish until done & golden brown about (10-15 min). We have a very ineffective oven, so we had to cook it much longer than typical. We also had to broil it a little bit to finish it off.
Serve over rice!
We cooked up a little bok choy as our veggie. This is a fan favorite, and a good companion for this dish as it's delicious & not too strong in flavor.
All you need for this is:
1 cup chicken stock (make it a little stronger...I put a little extra boullion in it)
1 heaping teaspoon of corn starch
bok choy (we used baby bok choy since it's a little more tender & easier to eat)
a little splash of oil
first heat up your pan with a little oil in it. toss in the garlic & fry it up until it's caramelized.
then toss in the veggies and sautee gently and add the ginger (about 3 large slices).
Pour in the chicken stock and corn starch and simmer until the bok choy is done. This should only be a few minutes. The key to yummy veggies is to not overcook.
Serve with your miso cod & rice.