Black Miso Cod (Japan)



Black miso cod is a Japanese fish dish made by marinating black cod (sable fish) fillets in a miso-based mixture for several days, then cooking them until the outside is crispy.

Traditionally, fish should be marinated for at least 2 or 3 days for best results. After grilling, the resulting fish typically has an incredibly buttery, silky and moist texture and a variety of steamed or pickled vegetables such as steamed rice, soft tofu, wasabi puree, stove noodle salad, baby bok choy, daikon radish, cucumber or ginger sprouts. it is distinguished by an extraordinary flavor that goes well with accompaniments.

A glass of fine white wine also goes well with the sweet, salty and buttery flavors of this fish specialty. It is considered to be the curing and grilling of gindara kasukaze, a Japanese dish of black miso cod, gindara or silver cod fillets.

ENJOY YOUR MEAL

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