Description
The Miso Cod is coated in a sweet and umami marinade and complements with braised daikon. This recipe hails from Chef Will Ono of Resident, a culinary events platform empowering the next generation of culinary stars.
Ingredients
Scale
Cod
- 2 fillets 4 oz each fresh black cod (sable fish)
- 1 tsp diamond crystal kosher salt
- 1 tsp sake
MISO MARINADE
- 3 Tbsp saiikyo white miso ( Kyoto style sweet miso )
- 1 Tbsp mirin
- 2 Tbsp sake
- 1 Tbsp granulated sugar
DAIKON
- 1 large daikon radish
- 2 cup dashi broth (you can make dash using kombucha and bonito flakes or use instant dashi powder found in any Asian market)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp granulated sugar
- 2 Tbsp coconut oil
Instructions
- Peel the daikon radish and cut it into thick rounds.
- Heat the coconut oil in a large pot and cook the daikon for a few minutes until browned.
- Add the dashi broth, soy sauce, mirin, and sugar to the pot. Bring it to a boil and then reduce the heat to low. Add the daikon and simmer for 45 minutes until tender. Reserve in liquid until ready to serve
- Meanwhile, sprinkle salt and sugar over the fish and let it cure for 30 minutes. This process will draw out the excess moisture from the fish and give it a firm texture. After 30 minutes, rub the fish with sake.
- Mix all of the ingredients for the miso marinade in a bowl mix and pour the marinade into a flat-bottom, airtight container.
- Place the fish in the container and coat both sides of the fish with the marinade. Cover and marinate overnight or up to 48 hours.
- After 48 hours, remove the fish from the container and rub off the miso marinade with your hands
- Preheat the oven to 375F. Place the fish on a baking sheet tray lined with foil and bake for 25 minutes.
- Remove the daikon from the dashi broth, drain, and serve with miso cod along with your choice of sautéed greens.
Notes
Give yourself at least three days to make this dish, you’ll need at least 45 minutes to make the daikon and dashi broth. And you’ll need 2 days/48 hours to marinate the cod.
Chef Ono recommends pairing this dish with your favorite sautéed greens.
- Prep Time: 60 min
- Cook Time: 70 min
- Category: Main Course
- Method: Braising
- Cuisine: Japanese Inspired