Miso Black Cod Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Miso Black Cod Also known as Gin dara no miso tsuke.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Gin dara no miso tsuke

Miso black cod is a typical dish of Japanese cuisine that has gained increasing popularity around the world. With a unique combination of flavors and textures, it conquers even those who are not very fans of Eastern cuisine.

The star of this dish is the fish known as black cod, also called sablefish. Originating from the cold waters of the North Pacific, this fish is known for its soft and juicy meat, in addition to being rich in omega-3 and other essential nutrients for health.

The fish is marinated in a mixture of miso (fermented soybeans) and sugar, which is left to rest for at least two days.

After the marinade period, the fish is grilled or baked, resulting in a caramelized and tasty crust on the outside and a soft and juicy meat on the inside.

To accompany the Miso black cod, it is common to serve white rice and salty vegetables, such as broccoli or carrots. The fish can also be served with a sauce based on shoyu and sachet, which further complements the taste of the dish.

In addition to being a gastronomic delight, Miso black cod is also a healthy option for a meal. In addition to the nutrients present in fish, miso pasta also brings health benefits, such as improving digestion and strengthening the immune system.

If you haven't tried this dish yet, don't forget to include it in your next Japanese dinner or even try to prepare it at home.

Origin and history of Miso Black Cod

Miso Black Cod is a traditional Japanese dish consisting of marinated bacon filets in a mixture of miso and sugar for at least two days before they are grilled or baked. It was first created at the famous Nobu restaurant in New York by the Japanese chef Nobuyuki Matsuhisa. Inspiration came from a similar dish called Saikyo Yaki, which is a marinated grilled fish dish in southern Miso Japan. Miso Black Cod is a combination of salty, sweet and umami flavors, making it a very popular dish around the world.

About the recipe

• Name of the plate: Miso Black Cod
• Name of the dish in English: Miso black cod
• Name of the plate in Japanese: 銀ダラの味噌漬け
• Name of the Romanian dish: Gin dara no miso tsuke

Information about preparation

• Time to prepare: 25 minutes
• Time of Cooking: 20 minutes
• Difficulty: MEDIUM
• It suits: 2 people
• Occasions: Autumn, Spring, Summer, Winter Accompaniments

Ingredients – Ingredients

Check out the necessary and optional ingredients Miso Black CodIt makes sense to improvise

• 2 filets of Black Cod or Sablefish
• Drawing of salt
• 2 cups of soup
• 2 tablespoons of Mirin
• 200g of white miso
• Vegetable oil for cooking
• 25g of ginger in conserves

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Miso Black Cod. Follow the instructions below in the preparation mode or step by step.

Preparation:

Start tempering the fish filets: Spread a slight slice of salt over them, ensuring they are uniformly covered. Let them rest for half an hour and dry them with a kitchen towel to remove salt and excess water.

Prepare the marinade of miso:

• In a bowl, mix 2 tablespoons of sachet, 2 tablespoons of mirin and 200g of white miso paste.
• Spread half the mixture on a large piece of plastic film, put the fish filets and cover with the rest of the marinade.
• Wrap the plastic film around the filets, gently massaging to ensure they are completely covered.
• Leave for 2-3 days in the refrigerator.

Remove the marinade from the fish:

• 30 minutes before cooking, remove the fish from the refrigerator and gently scratch the marinade.This is important to prevent miso from burning during cooking.

Cook the fish and serve:

• Preheat the oven to 200°C, place the filets in an anti-adhesive baker or pot and cook for 10-15 minutes.
• Decorate with garlic and serve.

Tips:

• If you are not going to eat the fish immediately, you can freeze it after marinating and cook it when you want.
• It is not necessary to use black bacon, any other fish or white salmon will also look delicious.

Other recipes