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Roasted Black Cod
with a Miso-Sake Butter Sauce
Recipe courtesy of Chef Doreen Fang
2 – 6-8 oz Black cod filets
Or 4 – 3-4 oz
¼ cup Sake
¼ cup Mirin (sweet cooking rice wine)
3 Tbsp+2 tsp White (shiro) miso
3 Tbsp Granulated sugar
3 Tbsp Unsalted butter
1/8 tsp Kosher salt
Set the black cod filets in the refrigerator until ready to use.
In a small sauce pan add the sake and mirin, bring to a boil and allow to boil for about a minute to burn off the alcohol. Turn heat to low/medium and add the miso, using a spatula, stir till the miso is completely dissolved. If there are clumps, use the spatula and smash along the sides of the pan to help it dissolve. Make sure the mixture does not burn and continue to stir. Once the miso is all dissolved, add the sugar and stir till all dissolved. Remove from heat. Remove about ¼ cup of the mixture and put into a medium bowl and allow the mixture cool. Keep the remaining mixture in the pan until ready to serve.
Once the ¼ cup of mixture is cooled, take the cod filets out, pat dry with paper towels and put it into the bowl and cover the filet pieces with the miso mixture then put the filets in a Ziplock back, removing all the air and allow to sit for 1-2 hours in the refrigerator.
Prior to cooking, make sure the oven rack is closest to the top and preheat oven to broil. When ready, take your cod filets out and pat off excess sake mixture with paper towels. Place filets on a sheet pan and put on the top rack and cook for approximately 5 minutes. The tops of the filet will caramelize a bit. When you touch the fish it will be slightly firm, but not hard. Do not overcook the fish.
While the fish is roasting, put the remaining sauce back on the stove, bring to a simmer and add the 3 Tbsp of butter, stirring and incorporating into the miso mixture. Season the sauce with salt.
After removing fish from oven, remove the filets carefully with a fish spatula and plate. Add a tablespoon or two of sauce on the plate next to the fish and serve with your favorite vegetables.