If desired, serve with toasted sesame seeds and scallions. Brush with glaze and grill covered another 2-3 minutes basting twice until fish is firm to the touch.
Serve with extra glaze table side and cilantro/parsley for garnish is desired. The cedar planks offer a bit of smoke to the fish and the glaze makes a nice finishing sauce during the last few minutes of grilling.
*Serve with flour (or corn) tortillas with spicy coleslaw and pickled red onions. 2. An hour before cooking, add the fish to the marinade and refrigerate until you are ready to grill.
3. Place the marinated fish on a cedar plank which has been soaking in water for 3-4 hours. *Serve with flour (or corn) tortillas with spicy coleslaw and pickled red onion.
2. An hour before cooking, add the fish to the marinade and refrigerate until you are ready to grill. 3. Place the marinated fish on a cedar plank which has been soaking in water for 3-4 hours.
*Serve with flour (or corn) tortillas with spicy coleslaw and pickled red onions. Miss Cod (Black Cod with Miss) • Just One Cookbook Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.
With its delicate and buttery texture, the Miss Cod simply melts in your mouth. These days you may have heard of the dish after it’s made famous worldwide by the acclaimed fine Japanese restaurant chain Nob.
Spiky in Japanese means “west city”, which is the former name for Kyoto. This specific cooking method is named Spiky because the recipe utilizes Spiky Miss (sweet white miss) originated from the Kyoto area.
The sharpness of the miss and sweetness of the Marin work wonderfully to cut the fish’s fattiness. When it’s baked to perfection, the deep flavor of the marinade comes through and the buttery flesh simply melts in your mouth.
It’s so good that my young children can easily finish one fillet of the fish on their own. You can purchase Spiky Miss on Amazon or local Japanese/Asian grocery stores.
“Black cod” is a common name for sable fish (Indira ) or butter fish. The creamy white flesh pairs extremely well with miss paste that is sweet, savory and salty.
If you couldn’t find sable fish, you can also use other fish to enjoy with the versatile miss marinade. I like alternating between black cod, sea bass, or salmon and my family enjoy them equally.
If you go to a Japanese supermarket, you should be able to find black cod in the fresh fish section. In the US, you can also find sustainable caught Alaskan black cod from online seafood companies.
It’s rather pricey but it is still a much better deal to enjoy the fish at home than ordering at a fancy restaurant. With some simple advanced preparation, this Black Cod with Misorecipe is so easy to pull off and the results are irresistible.
If you are looking for a classic Japanese recipe for serving dinner guests, this Miss Cod will make a pretty impressive main dish. Although I use a broiler in my oven to cook different types of fish often (including Miss Cod), I recommend baking this miss cod especially if you have never broiled the fish before.
Broiling is a much faster cooking method and fish will brown beautifully, but it burns miss, fresh herbs, and many other garnishes and requires constant attention. The heat is carried through your oven by slow-moving natural currents of hot air, which is why baking takes a relatively long time to cook.
Moderately lean fish (such as cod and haddock) should be brushed with oil and broiled. Whole fish, large fillets, or lean and fragile fish (such as sole) should be baked at temperatures 425ºF to preserve their moisture and delicate texture and avoid broiling because it’ll be overcooked too fast.
6 Tbsp white miss (You “can” use other types of miss than white miss, but it will be saltier, so please adjust the flavor by balancing out the Marin or/and sugar) 3 Tbsp Marin 3 Tbsp sake (Sometimes we can replace sake with water; however, this recipe requires longer marination and water is not a suitable substitution) 1 Tbsp sugar (Add sugar only when you DO NOT use Spiky Miss) Salt will draw excess moisture and any fishy smell from the fish.
Mix all together and pour the marinade into a flat bottom airtight container. Gently pat dry with a paper towel to remove the moisture.
If you prefer less salty (and don't eat this dish with rice, for example), you can cut down to 1 day (or even several hours). At this point, you can individually wrap the fish with plastic and store in the freezer bag for up to 2-3 weeks.
Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. Broil medium (500ºF) for 8-10 minutes until the surface is blistered and brown a bit.
Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.
White miss soybean paste, light brown sugar, and two Japanese rice wines are known as sake and Marin are blended together to make a flavorful miss marinade for broiled or baked fish or poultry. Miss, or fermented soybean paste, is a Japanese condiment that comes in many varieties depending on the region they are from.
The most common uses are for miss soup, sauces, marinades like this one, tofu and vegetable dishes. While sake can be quite potent, Marin is a low-alcohol sweet rice wine that some say helps mask the smell of fish and seafood.
Marinate fish or poultry in the mixture in a sealed heavy-duty zip-top bag (squeeze out all the air) at least 2 hours. Directions:Arrange a rack in the middle of oven and set to broil.
Line a baking pan with foil and coat with oil. Use a paring knife to score the salmon with ¼-inch deep diagonal cuts, about 2 inches apart.
Broil for 10-12 minutes, rotating pan a few times, until lightly browned and the internal temperature of salmon reaches 145 °F. Toss with remaining 2 tablespoons of dressing; cover with foil to keep warm.