Dinner
Honey Miso Black Cod
A Japanese-American icon, black cod fillets marinated overnight in white miso and honey until the flesh is deeply sweet and savoury to its core, then grilled until the surface is caramelised and blistered.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
58gCarbs
8gSugar
3gFiber
720mgSodium
52mgChol
0gSat Fat
Goes well with
Jasmine Green Tea
local
Sake (Premium Junmai Daiginjo)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk together 3 tbsp white miso, 2 tbsp honey, 2 tbsp mirin, 1 tbsp sake, and 1 tsp soy sauce until smooth. Pat 2 x 170g cod fillets dry, place in a shallow dish, coat completely with marinade. Cover and refrigerate overnight or minimum 4 hours.
2
Grill
Preheat grill to high. Line a baking tray with foil, lightly oil it. Wipe excess marinade from fillets. Place skin-side down, grill 10–12 minutes until deeply caramelised, blistered in spots, and flesh flakes easily when pressed.
3
Saute
While fish grills, heat a pan over medium-high. Add 2 halved pak choi heads cut-side down, cook 2–3 minutes until charred. Toss with 1 tsp sesame oil and 1 tsp soy sauce.
4
Plate
Divide 360–440g steamed jasmine rice between two bowls. Top each with one cod fillet skin-side up. Arrange charred pak choi alongside. Garnish with 2 tbsp pickled ginger and 1 tsp toasted sesame seeds scattered over the fish. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 170g black cod fillets
- 3 tbsp3 tbsp white miso paste
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp mirin
- 1 tbsp1 tbsp sake
- 2 tsp2 tsp soy sauce
- 360–440g jasmine rice
- 22 heads pak choi
- 1 tsp1 tsp sesame oil
- 2 tbsp2 tbsp pickled ginger
- 1 tsp1 tsp toasted sesame seeds
