Saikyo-yaki Black Cod
Silky, buttery black cod marinated overnight in a sweet white miso glaze and baked until beautifully caramelized.
Equipment
Ingredients
Main
black cod fillet (skin-on)
600 g
white miso paste
150 g
mirin
60 ml
sake
60 ml
granulated sugar
30 g
Instructions
Prepare the marinade
Combine white miso, mirin, sake, and sugar in a bowl until smooth.
Marinate the cod
Pat the cod dry, then coat thoroughly with the miso marinade. Place in an airtight container and refrigerate for 24 hours.
Preheat the oven
Preheat the oven to 200°C and line a baking sheet with foil.
Wipe off excess marinade
Remove the cod from the marinade and gently wipe off most of the marinade with paper towels to prevent burning.
Bake the fish
Place the cod skin-side down on the prepared baking sheet and bake for 10 minutes until the fish flakes easily and the surface is lightly caramelized.
Serve
Remove from the oven and serve immediately while hot.
Original recipe
Storage
Reheat gently to preserve texture. Best enjoyed fresh.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.