Saikyo Miso Black Cod

Serves 2

Ingredients:

2 black cod filets, skin on, each 3 to 4 inches in length (for a richer flavor, salmon or yellowtail is also a great option)
3 tablespoons saikyo miso
2 tablespoons sake
1 tablespoon mirin
1 teaspoon sugar
Salt to taste
1 tablespoon neutral oil

Instructions:

Step 1: Lightly salt both sides of the fish and leave it to rest on a paper towel at room temperature for about 30 minutes; you can also leave it overnight in the refrigerator. This is to draw out excess moisture and remove any strong fishy smells.

Step 2: Mix the miso, sake, mirin, and sugar in a bowl. In a flat-bottom sealable container or baking dish, cover both sides of the fish in the marinade and let it rest in the refrigerator overnight or for up to 2 days.

Step 3: Remove the fish from the marinade and wipe off the leftover miso using a rubber spatula or paper towel. You may choose to reuse the marinade one more time or discard it.

Step 4: Grill or sauté the fish. If you’re sauteeing it, heat the oil in a skillet over medium-high heat and place the fish in the skillet skin side down. Turn down the heat to medium and cook for about 5 minutes, until the skin is crisp, then turn and cook for another 5 minutes, until the center of the fish is opaque. If you’re grilling the fish, use a fish basket or line the grill with a piece of aluminum foil to prevent the fish from sticking. Grill the fish skin side down over medium-hot coals for 3 minutes, covered. Then turn the fish and grill it for another 2 to 3 minutes; both sides should be browned.

Serve immediately. The fish is traditionally accompanied by rice and garnished with hajikami, or pickled ginger sprouts. But if you can’t find hajikami, the fish will still be delicious without it.

Thank you Kathryn Hill
Recipe courtesy of Eater.com
https://www.eater.com/22643225/saikyo-miso-black-c...