Best Miso Cured Black Cod With Chilled Cucumbers Recipes

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MISO-CURED BLACK COD WITH CHILLED CUCUMBERS



Miso-Cured Black Cod with Chilled Cucumbers image

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Categories     Broil     Cod     Healthy     Low Cholesterol     Bon Appétit

Yield 4 Servings

Number Of Ingredients 16

Cod:
3/4 pound skin-on black cod fillet
Kosher salt
3/4 cup white miso
3 tablespoons mirin
3 tablespoons sake
Chilled Cucumbers and Assembly:
1 8x2" piece dried kombu
1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups)
2 tablespoons unseasoned rice vinegar
4 teaspoons sugar
4 Japanese or Persian cucumbers
Kosher salt
1 1" piece ginger, peeled, cut into very thin matchsticks
Ingredient info:
Find katsuobushi at Japanese markets or online.

Steps:

  • Cod:
  • Slice cod 3/4" thick, leaving skin on and bones in (the bones will slip right out when fish is cooked). Season very lightly with salt and place on a paper towel.lined baking sheet. Cover with another paper towel and chill 1 hour (this will draw out some moisture and any fishy flavors).
  • Combine miso and mirin in a small bowl. Wet 2 paper towels (you can also use cheesecloth) with sake and squeeze out any excess. Spread half of miso mixture in a 13x9" baking dish in a thin, even layer. Cover with a sake-moistened paper towel. Arrange cod in a single layer on top. Cover with the other sakemoistened towel. Spread remaining miso mixture over towel. Cover; chill 3 days.
  • Preheat broiler. Transfer cod to a rimmed baking sheet; discard miso mixture and paper towels. Broil cod until golden brown around the edges and cooked through, about 4 minutes. Let cool slightly, then pull out bones.
  • Chilled cucumbers and assembly:
  • Soak kombu in 2 cups cold water in a small saucepan at room temperature 2 hours, or chill up to 12 hours.
  • Bring to a bare simmer over medium heat. Discard kombu and bring liquid to a boil. Add katsuobushi; simmer 1 minute (reduce heat if needed). Strain through a paper towel or cheesecloth-lined sieve into a small bowl; discard solids. Let dashi cool.
  • Bring vinegar, sugar, and 2 tablespoons water to a boil in a clean small saucepan. Remove from heat and stir to dissolve sugar. Let sweet vinegar cool.
  • Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they start to expel water, until swimming in water. Rinse in several changes of water; squeeze out excess liquid. Place cucumbers in a clean small bowl and chill until cold, about 1 hour.
  • After cucumbers have chilled 30 minutes, place ginger and 1 cup water in a small bowl; soak 30 minutes to soften its pungency. Drain.
  • Add sweet vinegar and 3/4 cup dashi to cucumbers (reserve remaining dashi for another use). Season with salt. Divide cod among shallow bowls. Top with cucumbers and ginger. Pour any cucumber liquid over.
  • Do Ahead
  • Dashi and sweet vinegar can be made 1 day ahead; cover and chill separately. Chilled cucumbers can be made 1 day ahead; keep chilled.

BLACK COD BROILED WITH MISO



Black Cod Broiled With Miso image

Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
1 cup miso, preferably dark
1/2 cup mirin, sake or white wine
1 1/2 to 2 pounds black cod fillets (skin may be on or off)

Steps:

  • Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
  • Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams

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