I'm Back!

I have been very lazy about keeping up with this blog! Lots of cooking has been going on the past several months and I have taken some pictures so I will try to post some dishes in the coming days. No promises though-Ha!

Here is a dish that my daughter-in-law made and it's so so so good!

Miso Black Cod---adapted from Nobu
Ingredients:

2-3 black cod fillets (about 1 lb)
For the marinade:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar

Method:

1. Mix the marinade ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
3. Preheat oven to 400 degree F.
4. Preheat a skillet
5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish in the skillet and brown on one side for two minutes.
6. Transfer the fish fillets to the oven and bake for 10-15 minutes. Be sure to grease the fish pan and put the fish brown side down. Cook until it flakes easily--don't overcook.
7. Add a few extra drops of the marinade on the plate and serve hot.

Cook’s notes:

1. You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
2. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
3. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinade sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.
4. Use 5 tablespoons miso if you prefer a deeper miso flavor.

She served it with sautéed baby bok choy with garlic, ginger, onion and chopped mushroom and finished with sesame oil, white pepper, and some oyster sauce.