A elegant seafood dish that is not only easy enough to whip up at home yourself, but will also impress your family members or dinner guests. Sign me up! This miso black cod is wonderful in more ways than one: it has a delicate, buttery, flaky texture that just melts in your mouth plus it is fully of healthy omega-3 fatty acids. This dish has been well known from the fine dining Japanese restaurant known as Nobu. But, if you think you need to go to a fine dining restaurant for a meal such as this, think again.
Patience is a virtue, especially when it comes to this dish. Generally speaking you marinade proteins for a few hours or 1 day at max. But, when it comes to this, slow and steady wins the race baby. This black miso cod gets marinaded for 2, if not 3 days! (I marinated mine for 3). It takes this long because that is the amount of time it takes for all of the sweet and salty flavors to completely absorb into the fish which in turn gives it that succulent, buttery, amazing flavor and texture when cooked.
So, trust me, when I say the wait is well worth it my friend! You can easily marinate this during the week for a tasty weekend dinner to impress your friends or marinate this over the weekend to have a delicious weeknight dinner with your loved ones.
Sable Fish/Black Cod Substitutes:
If you are having trouble sourcing the sable fish/black cod, no worries! You can still enjoy this dish with a different type of fish. Black cod in fact is not a type of cod, the proper name is: “sable fish” or “butterfish”. I easily sourced mine from Whole Foods and if you don’t see it in the glass display, you can always ask to see if they have any in the back. If not, you can easily substitute with actual cod, sea bass or halibut. All have similar textures and flavors.
You can’t have a fish dish, especially an asian forward one without some steamed white rice on the side and added vegetables. This dish pairs extremely well with fresh steamed white rice, it almost is a must have! I also have a deep love for vegetables, so I added some to this dish and then served with extra roasted greens on the side. The added vegetables to the dish itself give it nice earthy flavors and extra crunch from the carrots.
Did you make this? If so, tag @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought!
Serves 5, INGREDIENTS: For the Miso Black Cod with Carrots, Leeks and Mushrooms
** NOTE: This needs to be marinated at least 2-3 days in advanced prior to cooking. I marinated for 3 days. The longer the better. **
1.75 Lbs Sablefish/Black Cod
1/3 Cup sake
1/3 Cup miso paste
1/3 Cup mirin
1 TBSP soy sauce
1 TBSP honey
4 Oz package shiitake mushrooms, whole
3 Carrots, peeled washed and sliced at an angle
1 Leek, top cut off sliced in half and cut in half moons
1 TBSP olive oil
1/2 TSP salt
1/4 TSP black pepper
Sesame seeds (optional)
Whisk sake, miso paste, mirin, soy sauce and honey in a bowl. Set aside.
Cut your sable fish/black cod into filets if they are not in individual pieces. If they are, wash them and pat them dry. Place them skin side up in a container that will have a tight sealed lid.
Pour your miso marinade over your fish. Place the lid on top and marinate in the fridge for 2-3 days. The longer the better. NOTE: Every so often during the 2-3 days, check it, flip the fish over and mix it up.
After the 2-3 days of marinating and you are ready to begin cooking, start prepping your vegetables. Begin by opening your package of mushrooms and setting them aside.
Cut the ends off your carrot sticks, peel the skin off, wash and pat dry. You have the choice to slice them into regular circles or you can slice them at an angle like I did and make them more oval looking. When done, place in a bowl and set aside.
Cut the top off your leek, cut as low as where the darkest green ends and starts to get lighter. You really just want the stump at the end. Then slice that lengthwise. Flip it so the flat part is on the counter and begin slicing into “half moons” or “rainbows“. Place in another bowl and set aside.
When ready to begin cooking, pre-heat your oven to 400 degrees.
Place a cast iron on the stove over medium heat. Add 1 TBSP olive oil. Swirl so it covered the entire pan. Add your carrots and cook for 2-3 minutes.
Add your mushrooms and leeks and toss to mix and coat in the oil. Sprinkle with 1/2 TSP salt and 1/4 TSP black pepper. Cook for another 2-3 minutes. When done, remove from the pan, place on a plate and set aside.
Using the same cast iron, add your fish. NOTE: when removing the fish from the marinade shake off any excess marinade, but don’t scrape any off. RESERVE YOUR MARINADE, DO NOT THROW AWAY, THIS WILL BE YOUR SAUCE FOR THE DISH. Your pan should have enough oil still left in it from the vegetables, but if not feel free to add a little more or spray with non-stick spray. Cook the fish skin side up first for 2-3 minutes. Then, carefully flip and cook another 2-3 minutes skin side down. NOTE: while its cooking on both sides, make sure to carefully wiggle it around a bit in the pan to ensure its not sticking and makes for an easy flip when needed.
Add your vegetable mixture back to the cast iron. Followed by the miso marinade.
Transfer your cast iron with the cooked fish, vegetables and marinade to the oven and bake at 400 degrees for another 5-10 minutes until sauce is hot, thickened a bit and the fish is flaky.
Serve right away with steamed white rice and roasted broccoli and bok choy and garnish with sesame seeds.
Serves 5, INGREDIENTS: For the Roasted Broccoli and Bok Choy
2 Cups broccoli florets
4 Bok choy, bottoms cut and leaves separated
1 TBSP olive oil
1/2 TSP salt
1/4 TSP black pepper
1/4 TSP garlic powder
1/2 TSP Korean chili flakes (optional) - I used the Mother In Law brand from Whole Foods
Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment paper and spray with non stick spray.
Cut the ends off your baby bok choy and separate all of the leaves. Place them in a bowl. Continue to do this until all have been added to the bowl.
Cut your broccoli into florets if they are already not and add to the same bowl.
Add 1 TBSP olive oil to the bowl, 1/2 TSP salt, 1/4 TSP black pepper, 1/4 TSP garlic powder and 1/2 TSP Korean chili flakes. Using a spoon, mix well so all of the vegetables are coated.
Dump your bowl of prepared vegetables onto your prepared baking sheet and roast in the oven for 10 minutes Or until nice and charred and crispy.
Serve with Miso black cod and white rice.
PRETTY PLATE KITCHEN ITEMS USED: