Description
Black cod marinated in a sweet miso glaze, baked and served alongside daikon braised in dashi broth.
Ingredients
Units
Scale
Cure
- 1 1/2 lb (680 g) black cod fillets
- 1 tbsp kosher salt
- 1 tbsp sugar
- 2 tbsp sake
Miso Marinade
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp sake
Braised Daikon
- 1 medium daikon radish (about 1 lb / 450 g), peeled and cut into 1-inch thick rounds
- 1 tbsp coconut oil
- 2 cups (480 ml) dashi broth (homemade or from instant dashi powder)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
To Serve
- Sauteed greens of choice
Instructions
- Braise the daikon: Heat coconut oil in a large pot over medium-high heat. Add the daikon rounds and cook for 3-4 minutes per side until browned. Add the dashi broth, soy sauce, mirin, and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the daikon is tender and can be easily pierced with a skewer. Reserve in the braising liquid until ready to serve.
- Cure the cod: Sprinkle the salt and sugar evenly over both sides of the cod fillets. Let cure uncovered at room temperature for 30 minutes — this draws out excess moisture and firms the flesh. After 30 minutes, rinse briefly, pat dry, and rub all surfaces with sake.
- Make the miso marinade: Whisk together the miso paste, mirin, sugar, and sake in a bowl until smooth and fully combined.
- Marinate the cod: Pour the marinade into a flat-bottomed airtight container. Add the cod fillets and turn to coat both sides thoroughly. Cover and refrigerate for at least overnight, or up to 48 hours for the deepest flavor.
- Bake the cod: When ready to cook, preheat the oven to 375°F (190°C). Remove the cod from the container and use your hands to gently wipe off as much of the miso marinade as possible (excess will burn). Place the fillets on a foil-lined baking sheet.
- Bake for 25 minutes until the cod is cooked through and the surface is caramelized and deep golden brown.
- Serve: Remove the daikon rounds from the braising liquid and drain briefly. Plate the miso cod alongside the braised daikon and your choice of sauteed greens. Serve immediately.
Notes
- Plan for at least 2 days: 45 minutes for the daikon braise plus a minimum overnight marinade for the cod. The full 48-hour marinade produces noticeably more developed flavor.
- White miso (shiro miso) is milder and sweeter than red miso — it’s the right choice here. Red miso will produce a much saltier, more assertive result.
- Black cod (also sold as sablefish) has a high fat content that keeps it moist through the long bake. Salmon is the closest substitute for texture and fat content.
- Wiping off the miso before baking is essential — the sugar in the marinade burns quickly if left on in a thick layer.
- Homemade dashi produces a cleaner flavor for the braising liquid, but instant dashi powder dissolved in hot water per package directions works well.
- Prep Time: 45
- Cook Time: 25
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with daikon