Miso-glazed cod is a Japanese technique called gindara saikyo yaki, adapted to cold-water black cod. The sweet miso caramelizes on the fish creating a unique umami crust. It became popular in izakaya restaurants in Tokyo as a more accessible fish dish than sashimi.
Japanese
Miso-glazed cod
Miso-glazed cod with mirin, sake and ginger in Japanese style.
- Japan
- MAIN COURSES
- Light
- High protein
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 34 g
- Fiber 0.5 g
- Carbohydrates 12 g
- Fat 12 g
- Sodium 920 mg
Story behind the dish
Preparation
Miso glazed cod is a Japanese preparation with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 loins of black cod or grouper, 170 g.
- Have ready: 3 tablespoons of white miso paste.
- Have ready: 2 tablespoons of mirin.
- Have ready: 1 tablespoon of sake.
- Have ready: 1 tablespoon of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix miso
Mix miso, mirin, sake, sugar, soy and ginger until you obtain a homogeneous paste.
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Dry the cod loins and cover them with the miso mixture;…
Pat the cod loins dry and cover them with the miso mixture; marinate 20 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat oil in a frying pan over medium heat; place fish with the face…
Heat oil in a frying pan over medium heat; place fish with the miso side up.
-
Cover and cook 8 minutes; Uncover and gratin for 2 minutes under grill…
Cover and cook 8 minutes; Uncover and grill for 2 minutes to caramelize.
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The miso should form a golden, shiny layer without burning.
The miso should form a shiny, golden layer without burning. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with chives
Serve with chives, sesame and white rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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