Description
Succulent Black Cod with Miso showcases Japanese culinary artistry, harmonizing delicate fish with rich umami miso glaze. Creamy wasabi mashed potatoes provide a perfect complementary warmth that elevates you straight to Pacific coastal comfort.
Ingredients
Scale
Main Ingredients:
- 6 to 7 ounces (170 to 198 grams) skinless black cod fillets, about 1 ½ inches thick
- 10–12 small Yukon gold potatoes, scrubbed well, peeling optional
Marinade and Seasoning:
- ½ cup (120 milliliters) white miso paste
- ⅓ cup (66 grams) sugar
- 3 tablespoons (45 milliliters) mirin
- 3 tablespoons (45 milliliters) sake
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 teaspoons powdered wasabi
Additional Ingredients:
- ½ cup (120 milliliters) chicken or vegetable broth
- 1 cup (240 milliliters) low-fat or non-fat milk
- 3 cloves garlic, crushed
- 1 tablespoon butter (optional)
- Vegetable oil, for grilling
- Pickled ginger, for serving
- Maccha salt to garnish (optional)
Instructions
- Prepare the miso marinade by combining mirin and sake in a small saucepan, bringing the liquid to a vigorous boil over medium-high heat.
- Whisk premium white miso paste into the boiling liquid until completely incorporated and smooth.
- Add granulated sugar to the miso mixture, stirring continuously until the sugar dissolves entirely.
- Remove the marinade from heat and allow it to cool to room temperature, approximately 15-20 minutes.
- Submerge black cod fillets completely in the cooled miso marinade, ensuring full coverage, and refrigerate overnight for maximum flavor penetration.
- Preheat the oven to 400°F (204°C) and prepare a grill or broiler pan with non-stick cooking spray.
- Remove cod from marinade, gently patting excess liquid with paper towels, and place on the prepared grill or broiler pan.
- Sear the fish for precisely 2 minutes on each side to develop a golden-brown exterior and create beautiful grill marks.
- Transfer the seared cod to the preheated oven and bake for 10 minutes, ensuring the fish is cooked through but remains tender and moist.
- For wasabi mashed potatoes, cube russet potatoes into uniform 1-inch pieces to ensure even cooking.
- Microwave potato cubes with low-sodium chicken broth for 8-10 minutes until fork-tender and easily mashed.
- In a separate saucepan, gently warm whole milk and unsalted butter until the butter melts completely.
- Incorporate premium wasabi paste, kosher salt, and freshly ground black pepper into the warm milk-butter mixture.
- Combine the seasoned milk mixture with the cooked potatoes and mash until smooth and creamy.
- Garnish the wasabi mashed potatoes with a delicate sprinkle of maccha salt for an elegant finishing touch.
Notes
- Marinate the black cod in miso mixture overnight for deep, rich flavor absorption that transforms the delicate fish.
- Prepare the miso marinade ahead of time to allow complex umami notes to develop fully before cooking.
- Use fresh, high-quality black cod for the most tender and buttery texture that melts in your mouth.
- Microwave potatoes with broth creates a quick, efficient cooking method that preserves nutrients and speeds up preparation.
- Wasabi adds a subtle, unexpected heat that elevates traditional mashed potatoes from ordinary to extraordinary.
- Garnish with maccha salt to introduce a sophisticated, traditional Japanese finishing touch that enhances overall dish complexity.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 412
- Sugar: 27
- Sodium: 680
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 43
- Fiber: 3
- Protein: 28
- Cholesterol: 75