Saikyo-yaki Black Cod
Buttery black cod marinated for two days in sweet white miso, then broiled until lacquered and caramelized — a Kyoto classic that converts skeptics on the first bite.
Ingredients
- black cod (sablefish) fillets2 (6 oz each)
- white (shiro) miso1/2 cup
- mirin3 tbsp
- sake3 tbsp
- sugar2 tbsp
- kosher salt1 tsp
Steps
Salt the cod and let sit.
Salt the cod evenly and let sit 30 minutes; pat dry.
Simmer mirin and sake.
Simmer mirin and sake in a small pan 1 minute to burn off alcohol. Off heat, whisk in miso and sugar until smooth.
Marinate the cod fillets.
Coat each fillet thickly with the cooled marinade in a small dish, cover, and refrigerate at least 24 hours, ideally 48.
Wipe off marinade and prepare cod.
Wipe most of the marinade off the cod (it scorches). Place skin-side down on a foil-lined sheet pan.
Broil the cod until caramelized.
Broil 6 inches from the heat until deeply caramelized on top and just opaque inside, 6-8 minutes. Rotate the pan halfway for even color.
Serve with steamed rice and a wedge of lemon.
Nutrition, per serving. 355 calories. Protein 32.5 grams, 39 percent. Carbs 15 grams, 18 percent. Fat 15.5 grams, 42 percent. Fiber 0.3 grams, sugar 13 grams, saturated fat 2.5 grams, sodium 900 milligrams. Estimated from ingredients.
