Japanese Misoyaki Black Cod with Pickled Ginger
This dish features tender black cod marinated in a rich miso glaze, complemented by tangy pickled ginger.
Preparation
Get these tasks done before you start cooking.
Marinating the Black Cod
- 1
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.
- 2
Marinate the cod
Place black cod fillets in a shallow dish and cover with cooled miso marinade.
- 3
Refrigerate the cod
Cover and refrigerate for at least 2 hours, or preferably overnight.
Tip: 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
- 1
Blanch the ginger
Bring a small saucepan of water to a boil, add ginger slices, and blanch for 30 seconds; remove and drain.
- 2
Prepare the pickling liquid
In a separate saucepan, combine rice vinegar, sugar, and salt; bring to a boil, stirring until sugar dissolves.
- 3
Pickle the ginger
Pour the vinegar mixture over ginger slices and let cool; transfer to a jar and refrigerate.
How to Make Japanese Misoyaki Black Cod with Pickled Ginger
Total time: 3 h 20 min · Yields 4 servings
- 1
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.
- 2
Prepare the Garnish
Slice green onions and toast sesame seeds lightly in a dry pan.
- 3
Final Touch
Brush grilled fish lightly with reserved marinade before serving.
Chef's Tips
Further reading
Frequently asked questions
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.
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