Baked black cod in glaze from miso – a detailed recipe cooking. 
The photodishes: Kazuto Matsushaka Time: 20 min. Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 – 8 fillet of black cod (charcoal fish)
- 3/4 Art. miso white paste (from fermented rice)
- 1/2 tbsp. Sahara
- 1/4 Art. sake
- 6 tbsp. l Mirina (Rice Wine)
Recipes with similar ingredients: cod, miso (soybean paste), Mirin (rice wine), syrup, sake
Recipe preparation:
- In a water bath, mix miso, sugar, sake and mirin and stir until sugar dissolves. Remove from heat and let cool off. Refrigerate for several hours to marinade became cold. Put charcoal fish fillet in the marinade. Marinate in refrigerator 24 – 48 hours
- Remove the fish from the marinade and remove most of the coated marinade fish. Preheat the grill in the oven (the oven should be very hot, the heat should go from top to bottom). Put the fish on a baking sheet covered with oiled foil. Set a baking sheet at a distance of about 15 cm from the heating item. Fry the fish for 7-10 minutes, until it is browned, in depending on the thickness of the fish. Finished fish should break up into fiber. If this does not happen, cook it a few more minutes.
