Friday, 8 October 2010

Miso Black Cod

Miso Black Cod

Serves 2

2 fillets of black cod or any other flaky, white fish such as cod or chilean sea bass

4 tbsp of white miso
3 tbsp of sugar
60 ml sake
60ml mirin

1. Place all the ingredients in a large bowl and whisk together.
2. Dry the fish fillets with kitchen towel and put in the bowl with the marinade. Cover with cling film and leave in the fridge for 24 hours or overnight.
3. Heat up the oven to 180C.
4. Remove the fish from the marinade and put on a trey and grill in the oven for 20 min.
5. In the meantime put the marinade in a pan and bring to boil. Cook for about 10 min until you end up with thick sauce.
6. Serve on a large plate and decorate the plate with the miso sauce.

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