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Baked Miso Marinated Cod

Cod vs Chilean Seabass. Many would wonder what is the difference? Is the cod I’m eating really cod? Well, I’ve consulted with Google and found out most of the ‘cod’ sold locally (Singapore) are actually Chilean Sea bass or Patagonian Toothfish.
The taste and texture between these two are very similar – mild flavor and dense flaky white flesh. It is wonderfully buttery when cooked. Therefore, one could be easily mistaken for the other.  In any case, this is yet another tiger’s favorite Sunday night dinner request. Here is the BNF version of the classic Nobu Black Cod with Miso.

Ingredients:

4 tbsp sake
4 tbsp mirin
2 tbsp white miso paste
1 tbsp brown sugar
1 tsp of sesame oil
2 fillets of cod or chilean seabass
Salt and pepper

Serves 2

Recipe source: Nobu The Cookbook

Wash the fillets and pat dry with kitchen towels.

Pre-cooked cod.

 

In a small bowl, add in the sake, mirin, miso, brown sugar and sesame oil. Mix well.

Miso marinade.

Miso marinade.

Season cod with salt and pepper.

Go easy on the salt as we will be adding the marinade.

Go easy on the salt as we will be adding the marinade later.

Place cod in a zipper slide bag and pour in the marinade. Refrigerate for at least 4 hours or overnight for more intense flavor. Original recipe calls for 3 days.

Squeeze out the air in the bag before closing it.

Squeeze out the air in the bag before closing it.

Preheat oven at 200°C/400°F.  Bake the fillet  for 10 – 15 mins (depending on the size). Remember to line the baking tray with a sheet of baking paper. Alternatively, you could spray some cooking oil on the baking tray before resting the cod on it. The whole idea is to prevent it from sticking.

See you in 10 mins ;-).

See you in 10 mins 😉 .

Serve hot.

Enjoy!

Enjoy!

 

 

Baked Miso Marinated Cod
 
Prep time
Cook time
Total time
 
Recipe type: Seafood, Fish
Serves: 2
Ingredients
  • 4 tbsp sake
  • 4 tbsp mirin
  • 2 tbsp white miso paste
  • 1 tbsp brown sugar
  • 1 tsp of sesame oil
  • 2 fillets of cod or chilean seabass
  • Salt and pepper
Instructions
  1. Wash the fillets and pat dry with kitchen towels.
  2. In a small bowl, add in the sake, mirin, miso, brown sugar and sesame oil. Mix well.
  3. Season cod with salt and pepper.
  4. Place cod in a zipper slide bag and pour in the marinade. Refrigerate for at least 4 hours or overnight for more intense flavor. Original recipe calls for 3 days.
  5. Preheat oven at 200°C/400°F. Bake the fillet for 10 - 15 mins (depending on the size). Remember to line the baking tray with a sheet of baking paper. Alternatively, you could spray some cooking oil on the baking tray before resting the cod on it. The whole idea is to prevent it from sticking.
  6. Serve hot.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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