Recipe courtesy of Sasha Perl-Raver

Miso Glazed Black Cod in Kyoto Red Miso Crab Broth

  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Cook: 15 min
  • Yield: 4 servings
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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.

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