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Japanese · Dinner

Miso glazed black cod

Buttery black cod cured in sweet Kyoto-style miso, sake, and mirin for two days, then broiled until its lacquered surface caramelizes around tender flakes.

About 49 hrTotal
About 30 minActive
$$$Cost
AdvancedDifficulty
Makes 4 servings
Miso-glazed black cod with lacquered gold-brown surface, moist white flakes, rice, and vinegared grated daikon.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 4 servings

  • 4 skin-on black cod or sablefish fillets, about 6 ounces each
  • 1 teaspoon kosher salt
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/2 cup Saikyo white miso
  • 1 tablespoon sugar
  • 1 teaspoon neutral oil
  • 1 cup finely grated daikon, lightly drained
  • 1 tablespoon rice vinegar
  • 4 cups cooked Japanese short-grain rice

Instructions

  1. Sprinkle fish on both sides with salt and refrigerate on a rack 30 minutes. Blot away drawn moisture thoroughly; this firms the flesh and prevents strong fish aroma from entering the marinade.

  2. Bring sake and mirin to a boil for 30 seconds, cool completely, then whisk with Saikyo miso and sugar. Coat fish all over, cover, and refrigerate 48 hours.

  3. Heat the broiler with a rack 6 inches away. Scrape—not rinse—nearly all marinade from the fish because the remaining miso can caramelize before the center cooks. Set skin-side down on an oiled .

  4. Broil 8 to 12 minutes, rotating the pan and shielding dark spots with foil as needed, until lacquered gold, opaque at the center, and 145°F. Rest 3 minutes.

  5. Toss grated daikon with rice vinegar. Serve each fillet with rice and daikon beside it, keeping the caramelized surface uncovered and discarding the raw-fish marinade.

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