Neuman’s Miso Glazed Black Cod Recipe

Neuman’s Miso Glazed Black Cod Recipe 

 

 

We are loving this light and tasty summer dish at Neuman’s Kitchen! This recipe is a nod to the traditional Japanese preparation of Black Cod, called Kasuzuke, in which fish is marinated (lightly pickled) in sake before being broiled or grilled.  This technique was developed almost twelve hundred years ago by Buddhist Monks and used by the Samurai as imperishable wartime food. Unlock your inner Samurai and try making this recipe at home!

 

Ingredients – 8 servings

8 (5oz) Pieces Black Cod
1 Bunch Asparagus
1 Bunch Beech Mushrooms
1 Tbsp Grape Seed Oil

For the marinade:    
4   Tsp Yuzu Juice
½ Cup Sake
½ Cup Mirin
6  Tbsp White (or yellow) Soybean Paste
4  Tbsp Granulated Sugar

Mushroom Dashi Sauce
2 cups water
2-inch piece kombu
1/3 cup Beech Mushrooms

 

Instructions

• Simmer Sake for 2 minutes in a small pot.
• Whisk in mirin, soybean paste, and sugar.
• Simmer for an additional 4 minutes, making sure to not allow the sugar to burn.
• Allow to cool. Once cool whisk in yuzu juice.
• Marinate fish for 2 hours.
• Cook under the broiler for 3 minutes- the outside of the fish should be nicely caramelized when ready!
• High heat sautee the asparagus and mushrooms in grape seed oil for 30 seconds.
• Plate asparagus and mushrooms and layer fish on top

For Sauce

• Add beech mushrooms, kombu and water into sauce-pan and simmer on low for 1 hour.
• Puree in food processor and strain.
• Lightly drizzle over fish.

 

 

Enjoy! and don’t forget to tag @NeumansKitchen in your photos!