|Posted on March 28, 2009 at 11:13 AM|
Tara no Miso Zuke
Black cod marinated in a miso-sake pasteis very tasty. Miso firms the fish and gives the fish a nice sweet smoky flavor. You can prepare this dish couple days in advance. When I marinate the fillets, I like to use cheese cloth to line the fillet so the miso-sake marinade doesn't come in direct contact with the fish. You have less mess to deal with and the fish will not burn easily. This method also allows you to use the marinade more than once. If you cannot find Black Cod, try any kind of firm fish, including Link Cod and Rock cod, Mahi Mahi, Alaskan halibut.
Makes 4 servings
4 black codfillets, each weighing about 6-8 oz
2 cups of Miso-Sake Marinade (see Basic Recipe)
Cheese cloth (optional)
1. Sprinkle the cod lightly with salt. Let stand for 1 hour. Rinse off the water and pat dry. The fish will take the marinade better with pre-salting but this step is optional.
2. In a non-reactive dish, put half of the miso marinade to cover the bottom of the container. Place one halfof the cheese cloth on top of the miso marinade. Lay the fillets on top of the cheese cloth so the fish does not come in direct contact with the miso marinade. Take the remaining half of the cheese cloth and cover the fish. Then smother the fillet with the rest of the marinade. Leave the fish in the marinade for 2-3 days. Remember, the longer you keep in the marinade, the stronger and saltier the flavor.
3. Preheat the oven to 400 F degrees. Lightly wipe marinade off the fish using your hands or paper towel or wash off and wipe dry. Line a broiler pan with aluminum foil large enough to wrap the fillet. Cook the fish for 5 minutes on each side or until the fish is nearly cooked. Unwrap the foil and broil the fish until it is toasty on the surface and fish flakes easily. Becareful not to burn the fish.
4. Serve immediately.