Blackened Cod in Miso and Mirin


With just 10 minutes cooking time, this Japanese inspired marinade really takes this wonderful white fish to another level. Ok, we all love a good battered Cod from the Chippy as a treat, but they can become a sophisticated stunner of a main course when blackened. Just make sure you prepare this 3 or 4 days in advance and get it marinating to get the lovely flavours into the fish. Do that, and you will have a great dish which can be ready in minutes.

It’s always best to buy the cod from a good fishmonger and get the thickest part of the loin so you get some lovely big flakes. If you are in a rush or can’t get out, then supermarket cod is fine, just make sure its skin on loin and as thick as possible. You can also use haddock or even for a budget friendly option use Pollock. Pollock is so underrated, totally sustainable and has a lovely flavour, just drop the marinating time down to 1 day as it’s so much thinner.

This recipe, like most of ours, is designed for you to adapt to your taste. So, for a milder flavour just marinade for 3 days, or for stronger up to 5. We have also included a hot and spicy option, with a little freshly chopped red chilli in the oil before cooking the fish.

Blackened cod is excellent served with rice, noodles, beans or salad. Chopped radish dressed with Japanese Rice wine vinegar are a great foil to the fish, and there is even a Keto option with Bare Naked Noodles or Rice!

So, get hold of some good cod and get going, it’s well worth the wait.

 


Ingredients – Serves 4

4 x Skin on Cod Loin portions, each approx. 100 – 120g.

3 tbsp White Miso paste

3 tbsp Mirin

1 tbsp Dark Soy Sauce

2 tbsp water

2 tsp Sesame Oil (plus extra for cooking)

The marinade is ideal for 4 pieces, but can take up to 8 depending on the size and thickness of your fish.

Optional:

1 tsp sesame seeds to sprinkle on just before serving.

Want hot and spicy? Fry a little freshly chopped red chilli into the sesame oil for about a minute before adding the fish.

 

Method

1. Take a plastic box with a good well-fitting airtight lid and rinse it out to ensure so soap or dishwasher residue. You can also use glass or ceramic, but we wouldn’t advise anything metal as this may taint the flavour.

2. Place the Miso, Mirin, Soy, Sesame Oil and water in a pan, stir to blend and then bring to the boil on a medium heat. Stir again to make sure it’s well combined. Set aside to cool completely.

3. Once cooled, pour into the container and add the fish, skin side up. Make sure each piece is coated well. Put the lid on and pop in the fridge for 3 – 5 days.

4. Once the fish is marinated and you are ready to cook, heat a little sesame oil in a frying pan, and add the fish skin side down. Don’t worry about removing too much of the marinade, just push the excess off with a spatula you want a bit of that to caramelise on the outside of your fish. Don't rinse it off!

5. Cook the underside until dark brown and turn, cooking each side, then serve.

It really is that simple. Cooking takes approx. 10 minutes so it’s a great dinner party recipe.

#recipe #cod #japanese

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