Miso Black Cod

There are a lot of black cod recipes online that lacks balance and just tastes wrong. Equal parts miso, sake and mirin just doesn’t taste as delicious as the restaurants. The directions to wipe off the marinade before cooking it makes no sense to me. This recipe has a lot more sweetness to it and the miso adds the umami flavours but doesn’t over power the sauce. This sauce reminds me of a caramel like sauce and it is delicious! Basting it further in the sauce ensures maximum flavour! This sauce is so amazing that it is delicious with pork, chicken or beef.

• 150g White Miso
• 150g Brown Sugar
• 150g Light Soya Sauce
• 100g Maple Syrup
• 300g Mirin
• 300g Canola Oil (or any Neutral Oil)
• 2 pieces of Black Cod

Brine Solution: 10% sugar 10% salt 80% water.

Directions

1. Mix the Miso, Brown Sugar, Soya Sauce, Maple Syrup and Mirin in a pot and warm up until fully dissolved.
2. Use a hand blender and slowly pour in the oil. The hand blender will emulsify into oil into the sauce.
3. Let sauce completely cool.
4. Combine water, sugar and salt and warm up to dissolve. Allow the brine to completely cool.
5. Add cod to the brine solution for 30 minutes in the fridge.
6. Remove the cod from the brine and cover with the miso sauce. Marinate the cod for 3 days.
7. Time to cook: Take the cod out of the fridge and let it warm up for 20 minutes.
8. Pre heat oven to 475F.
9. Pan fry some marinade until it bubbles and looks like a caramel sauce.
10. Add the cod to the pan and baste it for 3 minutes.
11. Place cod in the oven for 7 minutes (or until the internal temperature is 140F). Watch it and ensure it doesn’t burn. Some burnt edges is ok.

I served it with garlic truffle mashed potatoes, pickled radish and watercress salad.