Recipe courtesy of Kenji Burger
Alaskan Cod Misoyaki Fish Burger
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 749
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 125
- Dietary Fiber
- 4
- Sugar
- 95
- Protein
- 41
- Cholesterol
- 73
- Sodium
- 2026
- Total: 2 days 45 min (includes marinating time)
- Active: 45 min
Ingredients
Miso Sauce and Marinade:
6 tablespoons mirin
6 tablespoons sake
2/3 cup sugar
1 cup white miso
Cod:
Six 6-ounce Alaskan cod fillets, 1-inch thick
Amazu Dressing:
2 cups sugar
1 1/2 cups Japanese rice vinegar
1/2 teaspoon salt
1 piece dried kombu or dried kelp
Amazu Salad:
6 cups arugula
2 red radishes, thinly sliced (roughly 18 pieces)
2 tablespoons pickled red ginger (beni shoga)
Burgers:
6 brioche burger buns
Directions
- For the miso sauce and marinade: Combine the mirin and sake in a pot and bring to a boil to burn off the alcohol. Add the sugar to the mixture and dissolve. Add the miso and cook until a light caramel color is achieved. Remove from the heat and cool completely. Once completely cooled, separate out the amount desired for drizzling on the burgers.
- For the cod: Rinse and pat dry the cod fillets before marinating. Take the remaining amount of miso marinade and rub it over the fish. Cover and marinade in the fridge for 2 days.
- For the amazu dressing: Combine the sugar, rice vinegar, salt and kombu in a pot and bring to a simmer to mix thoroughly. Remove from the heat, cover and refrigerate for 24 hours. After 24 hours, remove the kombu.
- For the amazu salad: Toss together the arugula, radishes and pickled red ginger in a large bowl. Toss with the amazu dressing.
- Remove the cod from the fridge and remove any excess miso marinade off the fish. Broil on medium-high heat until golden brown, 3 to 4 minutes.
- For the burgers: Toast the brioche buns. Add 1 piece of broiled cod fillet and drizzle the reserved miso sauce over the fillet. Top with 1 cup of the amazu salad.