Miso Marinated Black Cod with Pickled Mooli
Drogo
2
5 minutes
10 minutes
This miso marinated black cod is an exceptional piece of fish, pre-marinated in white miso for a rich, savoury flavour and beautifully caramelised finish. Cooked close to the grill, the miso glaze develops a gorgeous golden surface, with slightly charred edges adding extra depth. Meanwhile, the black cod remains tender and moist, breaking apart into perfect pearlescent flakes. It’s an impressive yet wonderfully simple way to enjoy this prized fish at home.
Served with quick-pickled mooli, this black cod brings together rich umami flavours and a fresh, tangy contrast. The combination of buttery fish, sweet caramelisation and crisp pickled mooli makes every bite deliciously balanced. Ideal for an elegant dinner or Japanese-inspired meal, this miso marinated black cod is a standout dish for seafood lovers looking for restaurant-quality flavour at home.
Ingredients
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2 miso marinated black cod
- 10 shiso leaves
1 mooli, peeled and finely sliced
- 4 tablespoons rice vinegar
- 3 teaspoons caster sugar
- 1 teaspoon sea salt
White rice, to serve
Directions
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Preheat the grill to medium (180C).
Combine the rice vinegar, sugar and salt in a bowl and add the sliced mooli with a splash of water. Stir well to combine and set aside.
Cook the fish under the grill for 8-10 minutes, until caramelised and cooked through.
Serve on top of shiso leaves, with plenty of steamed rice and the pickled mooli.
Ingredients you'll need
