This Asian-inspired dish combines Miso, sake, mirin, brown sugar and sesame oil to create a powerfully flavored marinade that perfectly complements the tender fish. On the side, shitake mushrooms and broccolini are quickly sautéed, then finished in the oven for a richly-developed taste that is sure to impress your dinner guests and quickly become a go-to favorite.
Ingredients (serves 2-4):
2 8-ounce portions of wild black cod – available here!
For the marinade
¼ cup sake
2 tablespoons mirin
2 tablespoons brown sugar
¼ cup white miso
2 teaspoons sesame oil
For the shitake mushrooms and broccolini
3 ounces shiitake mushrooms (stems removed)
4 ounces broccolini (larger stalks cut in half lengthwise)
2 tablespoons sesame oil
1 ½ teaspoons Kosher salt
1 tablespoon sweet chili sauce
Instructions:
1. In a small saucepan, mix the sake, mirin and brown sugar, then whisk until the sugar is completely dissolved. Add the miso and combine until smooth.
2. Bring to a boil, whisking constantly, and cook for 30 seconds. Add the sesame oil. Remove from the heat and allow to cool.
3. Remove the skin from the black cod and coat completely in the miso glaze. 4. Refrigerate and marinate the cod in the miso for at least 30 minutes or overnight.
4. Preheat the oven to 450°.
5. Slice the mushrooms into 1/8th inch slices. Toss the mushrooms and the broccolini in the sesame oil. Season with the Kosher salt. Mix with the sweet chili sauce.
6. Add the mushrooms and broccolini to an oven-proof pan. Cook for 10 minutes.
7. Remove the pan from the oven and stir the vegetables. Place the cod on top of the vegetables and return the pan to the oven. Roast until the cod reaches an internal temperature (use a good quality digital thermometer) of 130° and the broccolini is tender.