Miso Cod (Grillede Miso-marinated Cod)

Name: Miso Cod (Grillede Miso-marinated Cod)
Total time: 900 s
Yield: 4 Servings
Cuisine: British
Ingredients: 4 fillets Cod *about 150g each; Salt; 4 tablespoons White Miso *OR lighter coloured Miso; 2 tablespoons Sake (Rice Wine); 2 tablespoons Mirin; 1 tablespoon Sugar; 1 teaspoon grated Ginger *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Kyoto’ is sometimes referred to as ‘Saikyo’ (西京), the western city, as opposed to the eastern city, ‘Tokyo’ (東京). ‘Saikyo Miso’ is pale coloured Miso that is originated Kyoto, and it is less salty and sweeter. Grilled Fish that is marinated in ‘Saikyo Miso’ is called ‘Saikyo Yaki’ (西京焼き), and it is not the famous restaurant’s invention. ‘Saikyo Miso’ is impossible to find for me, so I use White Miso. Today I cooked Cod, however, I strongly prefer oilier fish such as Salmon and Spanish Mackerel.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes plus marinating time

4 Servings

4fillets Cod *about 150g each
Salt
Miso Marinade
4 tablespoonsWhite Miso *OR lighter coloured Miso
2 tablespoonsSake (Rice Wine)
2 tablespoonsMirin
1 tablespoonSugar
1 teaspoongrated Ginger *optional

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Steps

15 minutes plus marinating time

1

Sprinkle some Salt over the Cod fillets, set aside for 10 minutes, then pat dry with paper towel.
2

Make Miso Marinade mixing all ingredients. Cover each Cod fillets with the Marinade, place them in a container, and leave in the fridge overnight OR at least for several hours.
3

Remove the Marinade as the Miso Marinade is easy to burn. Grill the Cod Fillets until cooked through and nicely browned. Cooking time varies depending on the size of the fillets and cooking methods. I used Toaster Oven. You can use Griller, Fish Griller OR Frying Pan.