Ingredients
Miso Glazed Black Cod:
- 1/3 cup sake
- 1/3 mirin rice wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/3 cup yellow miso
- 4 (6-ounce) black cod fillets
Miso Crab Broth:
- 4 tablespoons red miso paste (recommended: Kyoto)
- 4 cups boiling water
- 1 thumb-sized knob ginger, sliced
- 2 garlic cloves, chopped
- 1 teaspoon rice wine vinegar
- 8 ounces lump crabmeat, picked over for cartilage and shell
- 3 shiitake mushrooms, thinly sliced
- 1 cup enoki mushrooms
- 1 scallion, thinly sliced
- Smelt egg, for garnish, optional
Directions
In a shallow dish, combine the sake, mirin, brown sugar, soy sauce and yellow miso. Add black cod, turning to coat well. Refrigerate and let marinate at least 2 hours, but no more than 6 hours.
Preheat a broiler to medium.
When ready to serve, broil the cod, 6 inches from the heat, until fish is opaque and lightly caramelized on top, about 5 to 7 minutes.
In a medium saucepot over medium heat, add the miso paste and slowly stir in the boiling water. Add the ginger, garlic and vinegar and bring to a boil. Strain broth from solids and return the broth to the heat. Add the crab, mushrooms and the scallions. Cook until the crab is heated through and mushrooms are tender, about 3 minutes. Serve with the broiled cod topped with smelt egg, if using.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By kimmy71
Orange, CA
on February 26, 2012
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Was looking for a better glaze for my cod than another listed on this site that got a lot of bad reviews for being too sweet. This was right on, I did add some garlic & ginger to the glaze/marinade, elevated the flavor so much more! Did not do the 2nd part (broth of the recipe though, just wanted a nice miso glaze for my cod, yum!
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