Miso Cod
Total time: 35 minutes plus marinating time
Servings: 6
- 3/4 cup white miso
- 1/2 cup sugar
- 1/4 cup sake
- 6 tablespoons mirin
- 6 fresh cod fillets (200-250gr), skinned and boned
- Rice vinegar to taste
1. In a double boiler over simmering water, combine the miso, sugar, sake and mirin and whisk until the sugar dissolves, about 4 minutes. Remove from the heat and cool. Refrigerate until the marinade is cold, about 20 minutes. Place the marinade in a baking dish and add the black cod pieces, turning to coat thoroughly with the marinade.
Cover with plastic wrap and refrigerate for 24 to 48 hours.
2. Remove the cod from the marinade and scrape off most of the marinade.
3. Heat the broiler. Place the cod on a greased foil-lined baking sheet. Place the baking sheet approximately 6 inches below the broiler unit. Broil 7 to 10 minutes, depending upon the thickness of the fish, until evenly brown. The fish should flake easily. If not, broil a little longer. Sprinkle with a touch of rice vinegar and serve immediately.
This dish goes well with Astrolabe Marlborough Dry Riesling 2008 from Marlborough, New Zealand.
Tasting Note: Fresh lemon, lime and green apple aromas. The palate is light textured minerality wine with pure citrus and floral flavours and a crisp, racy acidity.
More info: http://bit.ly/hdJID6
If you prefer red wine, Nazaaray Pinot Noir 2007 from Mornington Peninsula, Australia also tantalizes your palate.
Tasting Note: This is a light yet elegant Pinot with a bouquet that is dominated by raspberries and dark cherry flavours with well integrated with soft oak tannins. The intensity of fruit is consistent right through the palate with hints of forest floor that lingers delightfully for quite some time on the finish.
More info: http://bit.ly/e26fAJ
Enjoy your food and wine!
