Tender and Delicious Even When Cold!
This traditional Japanese grilled fish dish features black cod baked with a sweet and savory sauce (miso tare) made from white miso and long green onion. This dish highlights the natural umami of black cod, which is in season from autumn to early winter.
Proper prep will result in a fluffy and tender cod that stays delicious even when cold, making it an excellent addition to a bento lunch box. The fragrant, seared green onion miso and aromatic white sesame seeds will whet your appetite in this sophisticated dish that pairs well with dry sake.
20 minutes
+ marinating time
Oneko
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 black cod fillets (gin dara)
- 1 tsp sugar
- 3 pinches of salt
- A1 tbsp white miso (rice miso)
- A1 tbsp mirin (sweet rice wine)
- A1 tsp sugar (or more to taste)
- A1 tsp white sesame seeds
- 4 to 5 inches of a Japanese long green onion
- yuzu zest (to taste)
INSTRUCTIONS
Preparation
Sprinkle the black cod with sugar and lay it on a tray. Refrigerate for 1 hour or longer to remove the fishy odor and give the finished fish a refined, mellow flavor. This step will also help to prevent the fish from breaking apart while cooking and ensure a fluffy, tender texture. You can also sprinkle on a little salt if preferred.
- 1
Wrap the black cod in a paper towel to absorb the excess moisture.
- 2
Take a pinch of salt (the amount held between the thumb, index, and middle fingers) and sprinkle it on both sides of one of the fillets from a height of about 1 ft., then press it into the fillet with the palm of your hand. Repeat with the remaining fillets.
- 3
Slice the Japanese long green onion thinly on the diagonal. Mix the (A) ingredients (white miso, mirin, sugar, and white sesame seeds) with the long green onion.
Thinly shave the yuzu zest, cut it into fine strips, and soak it in water.
- 4
Spread the miso sauce onto the surface of the black cod.
- 5
Place the fish skin-side up and grill over medium heat for 12–14 minutes. (We used a two-sided fish grill.)
- 6
(Supplement) Photo: After 5 minutes on medium heat, the green onion will start to sear. Flipping the seared green onion with chopsticks will prevent uneven burning.
- 7
Once a nice sear is achieved, remove the fish from the grill. (Black cod is relatively prone to falling apart, so using a spatula is recommended.)
- 8
Squeeze out the moisture thoroughly from the grated yuzu. Garnish the fillets with yuzu zest and serve.
RecipeID
730
Tips & Notes
・When flipping or removing grilled fish, handle it gently with a spatula to prevent it from breaking apart.
・We used a salty Tsugaru miso. Taste the sauce and adjust the amount of miso accordingly.
ーIf you prefer less sweetness, reduce the sugar to 1 tsp.
ーIf using Saikyō miso (Kyoto white miso), which is sweeter and lower in salt, a good balance can be achieved by increasing the amount of miso and reducing the sugar to 1 tsp.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."