Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Epinephelus Diacanthus)

MISO BRONZED BLACK COD

INGREDIENTS:

  • 6 oz. Black Cod Filet, with skin on
    (Can substitute Chilean Sea Bass or Salmon)
  • Miso Marinade
    (makes approx 4 cups of marinade good for 10# of fish)
    1 c. cooking sake
  • 1 c. mirin (sweetened cooking sake)
  • 1 c. sugar
  • ½ c. brown sugar
  • 3 c. organic shiro miso, regular miso is acceptable

DIRECTIONS:

In a sauce pan place sake and mirin bring to a boil and burn off alcohol, lower heat and add miso paste, mix and cook on low heat until smooth for approx. 20 minutes, stir frequently so the miso doesn't burn. Add sugars and stir until smooth and sugar dissolves. Remove from pan and let cool in fridge stirring occasionally.
After marinade is cool, pat fish dry and place in marinade covering all surfaces for 48 hours.
Remove from marinade and wrap with plastic and store in freezer for long term or fridge for no more than 2 days.

Place fish on lined baking sheet pan skin side down in a broiler for 5 minutes. Flip fish to skin side and finish cooking for 5 minutes. If broiler not available, a regular oven at 375 degrees F for the 7 minutes each side or until desired caramelization.

Click here to translate this page into several different languages

 

Dungeness Crab--- King Crab---Snow Crab--- Blue Crab--- Lobster--- Salmon--- Octopus--- Tuna--- Mackerel--- Herring

Seaurchin--- Monkfish--- Geoduck--- Shrimp--- Oysters--- Tuna-Roe--- Sardines--- Skate-Wings--- Mussels--- Moon-Fish

Grouper
--- Grey-Mullet--- Conch--- Clams--- Sole--- Halibut--- Silver Pomfret---Yellow Croaker--- Mahi Mahi--- Marlin

CuttleFish
--- Red-Snapper--- Emperor--- Moon Tail---Sword-Fish--- Seer-Fish--- King-Fish--- Trigger-Fish---Reef-Cod

Squid---Chilean Sea Bass---Red Fin Bream---Sea-Crab

 
© Copyright Starvin Marvin's Seafoods LLC