Rezeptbild Black Cod Miso auf Teller angerichtet

Miso Black Cod with Pak Choi

30 minutes + Marinate for 24 hours

Mittel

4 people

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.

Ingredients

  • 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
honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

  1. Thaw the black cod fillets in the refrigerator overnight. Then rinse with cold water and pat dry thoroughly.
  2. 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.
  3. Once the marinade has cooled, marinate the fish in a bag with the marinade for 24 hours. Make sure the fish is completely covered.
  4. 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.
  5. 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.
  6. 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.

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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