Elliott spends a good part of the day being cared for at my in-laws. On most days except Wednesday, my MIL makes us dinner so that we all go home with full tummes. This means that on each Wednesday, we need to sort out our own dinner. Of course, we did the lazy way out and bought hawker food but after a while, I got quite tired of hor fun/char png/chicken rice.
Decided to google for fast and quick recipes and stumbled upon this one. It sounded easy enough and best of all, preparations can all be done beforehand, specifically 3 days before. Perfect for our schedule! The four-ingredient miso marinade is easy to prepare as well so last weekend, since we were coincidentally at Meidi-ya, land of all things Japanese, I picked up a tub of white miso as well as 2 slivers of black cod to try this recipe out for Wednesday’s dinner.
It turned out really easy and best of all, YUMMY! My only complaint was: The black cod we got was a a tad too tiny so note to self: BUY A BIGGER SLICE OF FISH NEXT TIME!
I am sorry that I do not have pictures of the dish because we gobbled it all up in record time. Just trust me that it is really easy, yummy and healthy (fish is healthy, right?). We ate it with Japanese rice and (frozen) vegetable croquettes, also from Meidi-ya. Ok, not the most healthy but definitely YUMS. I promise to pair my Miso black cod with real vegetables the next time I make it.
Here’s the receipe that I took wholesale from the kitchn. I cut everything by half because there are only 2 of us.
Ingredients for marinade
Serves 4; adapted from Nobu: The Cookbook
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
- 4 black cod fillets, about 1/2 pound each
Two to 3 days beforehand, make the miso marinade and marinate the fish:
- Bring the sake and mirin to a boil in a medium saucepan over high heat.
- Boil for 20 seconds to evaporate the alcohol.
- Turn the heat down to low, add the miso paste, and whisk.
- When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan.
- Remove from heat once the sugar is fully dissolved.
- Cool to room temperature.
Preparing the fish
- Pat the black cod fillets thoroughly dry with paper towels.
- Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
- Leave to marinate in the refrigerator (not freezer!) for 2 to 3 days.
Method to cook the fish
- Preheat oven to 400°F (I use 200 degrees celcius).
- Heat an oven-proof skillet over high heat on the stovetop.
- Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off.
- Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes.
- Flip and continue cooking until the other side is browned, 2 to 3 minutes.
- Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
It is seriously easy and like I always, if miss ene can cook, SO CAN YOU!