Miso Black Cod – The Classic Japanese Favourite

black cod

🥗Healthier: sablefish

💰Cheaper: salmon

Sablefish is a healthier alternative with similar flavor, while salmon is more affordable.

Combine white miso, sake, mirin, and sugar in a bowl to create the marinade.

Bring enough heat for everything to dissolve together without boiling.

Set the marinade aside to cool down.

Coat the black cod fillets generously with potato starch to clean them.

Rinse the cod until the water runs clear and dry thoroughly.

Once the marinade has cooled, cover the cod fillets thoroughly with it.

Place the marinated cod in an airtight container or Ziploc bag and refrigerate for 3 days.

After 3 days, remove excess marinade from the cod to prevent burning during cooking.

Transfer the cod to a roasting tray, skin side up, and apply a thin layer of fat for even cooking.

Preheat the oven to 230°C and roast the cod for 7 to 10 minutes until slightly charred and golden brown.

Aim for an internal temperature of 52°C, allowing carryover cooking to reach 55°C.

Serve the miso black cod skin side up with Japanese pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens