How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Can I make this ahead?

Yes, you can marinate the fish overnight for more flavorful results.

What can I use as a substitute for black cod?

You can substitute with other fatty fish like salmon or sea bass.

Is there a vegetarian option for this dish?

Try using firm tofu instead of fish, marinated and grilled the same way.

Can I skip the pickled ginger?

Yes, but it adds a wonderful contrast of flavors to the dish.

Japanese Misoyaki Black Cod with Pickled Ginger

Name: Japanese Misoyaki Black Cod with Pickled Ginger
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1/3 cup white miso paste; 1/3 cup sake; 1/3 cup mirin; 1/4 cup sugar; 4 black cod fillets (about 6 oz each); Miso marinade (from above); 2 oz fresh ginger, peeled and thinly sliced; 1/3 cup rice vinegar; 2 tbsp sugar; 1 tsp salt; 2 green onions, thinly sliced; Sesame seeds to sprinkle

A Flavorful and Traditional Japanese Delicacy

This dish features tender black cod marinated in a rich miso glaze, complemented by tangy pickled ginger.

2 h 30 min
4
Intermediate

Ingredients

For the Misoyaki Marinade

1/3 cup white miso paste

1/3 cup sake

1/3 cup mirin

1/4 cup sugar

For the Black Cod

4 black cod fillets (about 6 oz each)

Miso marinade (from above)

For the Pickled Ginger

2 oz fresh ginger, peeled and thinly sliced

1/3 cup rice vinegar

2 tbsp sugar

1 tsp salt

For the Garnish

2 green onions, thinly sliced

Sesame seeds to sprinkle

Preparation

Marinating the Black Cod

Make the miso marinade

In a small saucepan, combine miso paste, sake, mirin, and sugar; cook over medium heat, stirring frequently, until sugar is dissolved. Remove from heat and let cool.

Marinate the cod

Place black cod fillets in a shallow dish and cover with cooled miso marinade.

Refrigerate the cod

Cover and refrigerate for at least 2 hours, or preferably overnight.

Ensure you marinate the fish for at least 2 hours to fully infuse the flavors, but avoid over-marinating as it can overpower the delicate flavor.

Preparing the Pickled Ginger

Blanch the ginger

Bring a small saucepan of water to a boil, add ginger slices, and blanch for 30 seconds; remove and drain.

Prepare the pickling liquid

In a separate saucepan, combine rice vinegar, sugar, and salt; bring to a boil, stirring until sugar dissolves.

Pickle the ginger

Pour the vinegar mixture over ginger slices and let cool; transfer to a jar and refrigerate.

Cooking Process

Grill the Cod

Preheat your grill to medium heat. Remove fish from the marinade, wiping off excess. Grill for 7-8 minutes, turning once, until flaky.

Use medium-high heat.

Prepare the Garnish

Slice green onions and toast sesame seeds lightly in a dry pan.

Use medium heat for toasting sesame seeds.

Final Touch

Brush grilled fish lightly with reserved marinade before serving.

Reserve extra marinade for a quick glaze during cooking.

Plating & Serving