Miso Black Cod is on the menu today, and it's crazy how easy it is to make. Not to mention how insanely delicious it is.
Here's what you'll need:
For the fish:
-Black cod fillet
-1/4 cup white sugar
-1/4 cup sake
-2 tbsp mirin
-2 tsp soy sauce
-1 tbsp vegetable oil
-1/4 cup red miso paste
For the broccolini:
-1 bunch broccolini
-Salt, to taste
-Ice water (for blanching)
-1 thumb-sized piece of ginger, crushed
-1 tbsp butter
-1 tbsp vegetable oil
-3/4 cups chicken stock
-2 tbsp soy sauce
-1 tbsp lime juice
-1 tbsp sambal
-1 tbsp brown sugar
How to do it:
In a bowl, combine white sugar, sake, mirin, soy sauce, vegetable oil, and red miso paste. Whisk until well combined. Place black cod fillet in a shallow dish and pour the marinade over it, then cover the dish and refrigerate for 24 hours.
Trim the ends of the broccolini and rinse under cold water.
Steam the broccolini until just tender, about 4-5 minutes, then immediately transfer the steamed broccolini to a bowl of ice water to stop the cooking process.
In a medium saucepan over medium heat, melt the butter and vegetable oil, then add the crushed ginger and sauté until fragrant, about 1-2 minutes.
Pour in the chicken stock, soy sauce, lime juice, sambal, and brown sugar and stir to combine.
Allow the sauce to reduce until it reaches a syrupy texture, stirring occasionally. Taste for seasoning.
Preheat the oven to broil.
Remove the marinated black cod from the refrigerator and place the fillet on a baking sheet lined with parchment paper.
Broil the cod for about 8-10 minutes, or until the surface is caramelized and the fish is cooked through.
Drizzle the ginger soy sauce over the broccolini.
Place the broiled black cod fillets on top of the broccolini.
Garnish with a sprinkle of gochugaru for an extra kick of flavor.
Enjoy, AND DON'T FORGET TO CHECK OUT OUR MERCH!
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