Description
A delicious miso-teriyaki marinade enhances the rich flavors of black cod.
Ingredients
Scale
- 1 cup water
- ½ cup soy sauce
- 3 tablespoons brown sugar (packed)
- 2 tablespoons honey
- 3 garlic cloves (grated or minced)
- 1 tablespoon grated fresh ginger
- 2 teaspoons cold water
- 1 teaspoon cornstarch
- ¾ cup white miso paste
- 12 ounces black cod (two fillets, 6 oz. each or sablefish fillets)
- Sliced green scallions
- Sesame seeds
- Pickled ginger
Instructions
- Combine water, soy sauce, brown sugar, honey, ginger, and garlic in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
- Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes. Remove from heat, refrigerate until cold; then add the white miso paste, whisking until smooth.
- Add the cooled miso-teriyaki marinade to a closable plastic bag, place the sablefish fillets inside. Close the bag and marinate for 2 hours, or overnight, turning occasionally.
- Preheat the oven to broil setting and move the oven shelf to 6-inches below the heat unit. Remove the fish fillets from the marinade, allowing the marinade to drip off, place the fillets on a rack set over a parchment-lined baking sheet and place in the oven and broil for 6-8 minutes, depending on the thickness of fish or until the fish begins to become flaky and is nicely caramelized.
- Serve topped with the garnishes of sliced scallion tops, sesame seeds, and pickled ginger.
Notes
- For best flavor, marinate the fish overnight.
- Adjust the cooking time based on the thickness of the fillets.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Broil
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 50mg