Bacalao al miso perfecto: una delicia sabrosa, dulce y llena de umami

Ingredientes

• 1/2 cup white miso paste
• 120g
• 1/4 cup mirin
• 60ml
• 2 tbsp sake
• 30ml
• 2 tbsp granulated sugar
• 25g
• 1 tbsp soy sauce
• 15ml
• 4 (6-ounce) skinless, boneless cod fillets
• about 170g each

Preparación

1. 1

   In a small bowl, whisk together miso paste, mirin, sake, sugar, and soy sauce until smooth and well combined.

2. 2

   Pat the fish dry with paper towels. Spread a thin layer of the miso marinade over all sides of each fillet. Place the fillets in a dish, cover with plastic wrap, and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

3. 3

   Preheat the broiler to high (about 500°F or 260°C) or your oven to 400°F (200°C).

4. 4

   Remove the cod from the marinade and gently wipe off excess. Place the fillets on a lined baking sheet or broiler-safe dish. If broiling, brush lightly with additional marinade if desired.

5. 5

   Broil or bake the fish until opaque and flakes easily, about 8-12 minutes, watching carefully to prevent burning the miso glaze.

6. 6

   Garnish with toasted sesame seeds and sliced green onions. Serve hot with steamed rice and your favorite sides.