📝 About This Recipe
A cornerstone of Kyoto-style Kaiseki cuisine, this dish features buttery Black Cod steeped in a sweet, savory marinade of Saikyo Shiro Miso. The long marination process transforms the fish into a melt-in-your-mouth delicacy with a deeply caramelized, lacquer-like crust. It is a masterclass in the Japanese 'Umami' profile, balancing the richness of the fish with the refined sweetness of fermented rice miso.
🥗 Ingredients
The Fish
- 4 pieces Black Cod (Sablefish) Fillets (approx. 6oz each, skin-on)
- 1 teaspoon Sea Salt (for drawing out moisture)
Saikyo Miso Marinade
- 2 cups Saikyo Shiro Miso (Sweet White Miso) (must be Kyoto-style white miso)
- 1/4 cup Hon Mirin (high quality, avoid 'mirin-fu' seasoning)
- 1/4 cup Sake (dry Japanese rice wine)
- 3 tablespoons Granulated Sugar (adjust based on miso sweetness)
Garnish and Accompaniments
- 4 pieces Hajikami Shoga (pickled ginger sprouts)
- 1 piece Sudachi or Lime (cut into wedges)
- 2 inches Daikon Radish (grated into a mound)
👨🍳 Instructions
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1
Pat the black cod fillets dry with paper towels. Lightly sprinkle sea salt on both sides and let them sit for 30 minutes at room temperature to draw out excess moisture and firm up the flesh.
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2
In a small saucepan over low heat, combine the sake and mirin. Bring to a light simmer for 1-2 minutes to evaporate the raw alcohol aroma, then whisk in the sugar until fully dissolved.
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3
Add the Saikyo Miso to the saucepan. Whisk constantly over very low heat until the mixture is smooth, glossy, and well-combined. Do not let it boil. Remove from heat and let the marinade cool completely to room temperature.
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4
After the 30-minute salt rest, gently wipe the moisture off the fish fillets with a fresh paper towel. Do not rinse with water.
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5
In a non-reactive container or a large Ziploc bag, spread a layer of the miso marinade. Place the fish on top and cover with the remaining marinade, ensuring every inch of the fish is coated. Alternatively, wrap the fish in gauze before applying miso for easier cleanup later.
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6
Seal the container and refrigerate for at least 48 hours, though 72 hours is ideal for the deep 'Omakase' flavor profile.
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7
When ready to cook, remove the fish from the refrigerator and gently wipe off the excess miso with your fingers or a paper towel. It is vital to remove the excess as the sugar in the miso burns very easily.
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8
Allow the fish to sit at room temperature for 20 minutes before cooking to ensure even heat distribution.
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9
Preheat your oven broiler to high or set your oven to 400°F (200°C). If using a broiler, place the rack about 6-8 inches away from the heat source.
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10
Line a baking sheet with parchment paper or a silicone mat. Place the fillets skin-side down (or up, if you prefer crispy skin) on the sheet.
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11
Broil for 10-12 minutes. Watch the fish like a hawk; the sugars will caramelize and blacken quickly. You want deep charred spots, but not a completely burnt surface.
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12
The fish is done when the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C). The edges should be bubbling and golden brown.
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13
Remove from the oven and let rest for 2 minutes. Plate carefully using a wide spatula to keep the delicate flakes intact.
💡 Chef's Tips
Use only Saikyo Miso; standard white or red miso is too salty and lacks the necessary sugar content for this specific dish. Always wipe off the marinade thoroughly before cooking, as any thick clumps of miso will burn before the fish is cooked through. If you cannot find Black Cod, Chilean Sea Bass is the best substitute due to its high fat content. For a truly professional finish, use a blowtorch to lightly char the edges of the fish just before serving. Never marinate for less than 24 hours; the chemical transformation of the proteins requires time to achieve that signature silken texture.
🍽️ Serving Suggestions
Serve with a side of steaming hot Koshihikari white rice to soak up the juices. Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the fatty fish. Accompany with a small mound of grated daikon (daikon oroshi) to cleanse the palate between bites. A side of lightly pickled cucumbers (Sunomono) provides a bright acidity that balances the sweet miso. Add a single stalk of Hajikami (pickled ginger sprout) for a pop of color and a spicy-sweet finish.