How to Make Miso Cod | Recipe | Japanese Home Cooking | The Zen Kitchen

black cod

🥗Healthier: sablefish

💰Cheaper: cod

Sablefish retains a similar texture and flavor profile.

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lighter and lower in sodium.

Mix together 1 cup miso, 2 tablespoons mirin, and 1 tablespoon sake in a bowl.

Spread half of the miso mixture into the base of a nonreactive container.

Cover the miso mixture with a piece of damp muslin.

Place the cod fish in the middle of the container.

Cover the fish with the remaining miso paste.

If making a smaller amount, place the fish in a press-sealed bag with a small amount of miso mixture directly on it.

Refrigerate the fish for about 24 hours.

After 24 hours, scrape off the miso mixture from the fish, using the muslin to help wipe away any bits.

Grill the fish under an overhead grill for about 5 to 6 minutes, or cook on a barbecue without oil.

If cooking in the oven, brush a little oil on the fish before grilling.

Serve the fish with a green garnish and pickled ginger.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens