Miso-Glazed Black Cod

Name: Miso-Glazed Black Cod
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 per person for a starter miso cod fillet; For garnish shiso leaves; To serve banana leaves; For garnish red amaranth

Drogo

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Made famous by world-renowned chef Nobu, miso glazed cod has become a favourite with food lovers around the world. If you’re new to cooking fish at home, this ready-to-cook black cod fillet makes an impressive yet effortless choice, as it is already marinated in a miso-based glaze. The sweet, savoury and subtly oniony glaze caramelises beautifully when cooked, complementing the naturally rich flavour of the fish. With its luxurious texture and striking finish, miso black cod is perfect for dinner parties, special occasions or an indulgent meal at home.

The fillet is taken from the centre cut rather than the tail, helping ensure beautifully flaky, soft flesh. Black cod is also known as sablefish or butterfish and, despite its name, is not actually part of the cod family. Renowned for its exceptionally buttery character, delicate flavour and silky texture, it is unlike almost any other fish. Simply defrost and cook in the oven for an effortless miso cod dish, or finish the glaze with a blow torch for extra caramelisation after grilling. The result is a sophisticated glazed black cod that is quick and simple to prepare yet impressive enough to leave dinner guests speechless.

Ingredients

Miso-Glazed Black Cod

1/2 per person for a starter miso cod fillet
For garnish shiso leaves
To serve banana leaves
For garnish red amaranth

Directions

Method

Defrost your cod fillet (black cod fish are found in the deepest waters of Alaska, where they are flash frozen to preserve freshness, and exported to the UK).
Pre-heat your grill to 180 degrees Celsius.
Place your marinated cod fillet on a baking tray lined with greaseproof paper. It’s very simple to make, as the fish is already marinated in the delicious, famous miso glaze, which doesn’t require any further seasoning. Black cod has a higher fat content than most other white fish, which makes the fish extremely buttery and tender.
Cook cod under a hot grill for 6-7 minutes. You will be able to tell when the fish is done, as it will be flaky, golden and caramelised on top, and the pearly flesh will have turned to a more opaque colour when cooked. If you would like even more caramelisation and colour on the glaze, you can use a blow torch to finish.
To serve, carefully place the cod fillet on a plate lined with bamboo leaves. To garnish, use large green Shiso leaves and sprinkle with red amaranth microgreens. Enjoy every mouthful!