Black Cod Misozuke
15m prep 6m cook 1h 21m ready
4 servings This dish is traditionally called kasuzuke and is made with sake lees or kasu, a byproduct of sake brewing. We use miso because it is much easier to find, though you can sometimes find kasu at Japanese grocery stores. To use kasu, substitute for the marinade below a mixture of ½ cup sake lees (kasu), ¼ cup mirin, ¼ cup water, 2 tablespoons brown sugar, 2 tablespoons white miso, and 1 tablespoon soy sauce or tamari. A nice, fatty salmon fillet (preferably king salmon or Chinook) can fill in for black cod.
Ingredients
- 1½ to 2 pounds black cod (sablefish) fillets, cut into 4 pieces
- ¼ cup white miso
- ¼ cup mirin
- ¼ cup sake (preferably unfiltered)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sugar
- Cooked short-grain rice (mixed with a little rice vinegar, if desired)
- Sprouts or tender greens
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1½ to 2 pounds black cod (sablefish) fillets, cut into 4 pieces
- ¼ cup white miso
- ¼ cup mirin
- ¼ cup sake (preferably unfiltered)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sugar
- Cooked short-grain rice (mixed with a little rice vinegar, if desired)
- Sprouts or tender greens
Let's Cook
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Step 1.
Place in a gallon zip-top bag: 1½ to 2 pounds black cod (sablefish) fillets, cut into 4 pieces
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Step 2.
Mix together in a bowl until smooth: ¼ cup white miso; ¼ cup mirin; ¼ cup sake (preferably unfiltered); 1 tablespoon soy sauce or tamari; 1 tablespoon sugar
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Step 3.
Scrape the marinade into the bag, carefully squeeze the air out, and seal it. Gently massage the bag until the fillets are coated with the marinade. Put the bag in a bowl and marinate in the refrigerator for at least 1 hour or overnight.
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Step 4.
Preheat the broiler for 10 minutes and place an oven rack as close to the broiler as possible.
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Step 5.
Meanwhile, remove the fish from the bag, and wipe off excess marinade with a paper towel. Put the fillets skin side down on a sturdy rimmed baking sheet lined with foil.
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Step 6.
Broil until the surface is nicely browned and the fish begins to flake when prodded with a fork, 5 to 6 minutes for 1-inch-thick fillets. Remove from the oven. The broiling causes any pin bones to protrude from the fillets. Remove them. We like to serve the fish with: Cooked short-grain rice (mixed with a little rice vinegar, if desired); Sprouts or tender greens
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