This dish works best when marinated for at least an hour, but overnight would give it the most depth of flavour. I used cod for this recipe since it was all I had on hand, but using black cod would be the preferred fish, if available. You can also try it with any other kind of white fish.
I love serving this fish with simple side dishes, like grilled broccolini, just tossed in some olive oil, salt, and pepper, and some sort of pickled vegetable, like cucumbers or cabbage.
Miso Marinated Cod
- 1/4 cup mirin
- 1/4 cup sake or white wine
- 1/4 cup white miso paste
- 1 tbsp soy sauce
- 4 cod fillets
- 2 tsp sesame oil
- Mix all the ingredients for the marinade in a dish. Place fillets in the marinade and turn to cover each side. Cover and let rest in the fridge overnight (you can do this in an hour if you can't overnight).
- Remove the fillets and wipe off the excess marinade.
- Over medium-high heat in a non-stick pan, add sesame oil. Place fillets in the pan and sear (skin side down, if using black cod) until crispy and browned (about 4-5 minutes). Flip the fish and sear until cooked through, an additional 3-4 minutes (depending on thickness of fish, may only be 2-3 minutes).1
- Meanwhile, pour the rest of the marinade into a small saucepan, and cook over medium heat, stirring often, until mixture has reduced to a glaze.
- Remove cod from the pan, and drizzle miso glaze on top. Serve with white rice sprinkled with furikake, and grilled vegetables.
- If you can’t tell if the fish is cooked through or not, check by placing a fork in it at an angle, and twist it gently. The fish will flake easily when it’s done.