4 x 150 g Black Cod fillets - 6 x pak choi
- 160 ml sake
- 100 ml mirin
-
100 ml mirin -
50 ml soy sauce - 160 g light miso paste
- 4 tablespoons sugar
- 20 ml sesame oil
- Ginger as thick as a thumb, cut into thin strips
- 3 x spring onions
- Cress for garnish
Immerse yourself in the flavors of Japanese cuisine with tender black cod marinated in a spicy miso paste. Served on a bed of crunchy pak choi, this dish is a harmonious combination of sweet, salty and umami flavors.
Preparation
- Thaw the black cod fillets in the refrigerator overnight. Then rinse with cold water and pat dry thoroughly.
- To make the marinade, caramelize the sugar and then add the sake and mirin. Allow to cool and stir with the miso paste until the paste has dissolved.
- Once the marinade has cooled, marinate the fish in a bag with the marinade for 24 hours. Make sure the fish is completely covered.
- The next day, remove the black cod fillets from the marinade and do not wipe the marinade off the fish. Heat the oven to 200° Celsius and cook the fish for 10 minutes on a baking pan lined with baking paper.
- Alternatively, grill the fillet in a grill tray and cook for a few minutes on both sides.
- In the meantime, divide the pak choi into individual leaves, if necessary, halve in the middle and sauté in sesame oil. Deglaze with a dash of sake and soy sauce.
- Place the pak choi on the plates and top with the fish. Garnish with the ginger strips, spring onion rings and the cress.
To get a nice dark color with an even more caramel note, grill the fish at the end of the cooking time for about 1-2 minutes in the oven on the top shelf at top heat with a fan. Goes well with: jasmine rice, soba noodles, udon noodles, rice noodles or quinoa.
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