Carbonaro dell’Alaska al miso

Ingredienti

• 1 1/2 Tablespoons white miso
• 1 1/2 Tablespoons mirin
• 1 Tablespoon sake (Japanese rice wine)
• 1 1/2 Tablespoons white granulated sugar
• 2 fillets black cod (about 10-12 oz)
• 1 - 2 Tablespoons cooking oil
• lemon wedges
• green onion (green part only, sliced diagonally)
• black sesame seeds (optional)

Preparazione

1. 1

   In a small saucepan, combine the 1 1/2 Tablespoons white miso, 1 1/2 Tablespoons mirin, 1 Tablespoon sake and 1 1/2 Tablespoons white granulated sugar. Heat slowly over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Don't let it boil. Remove from the heat and allow it to cool completely (to avoid cooking the fish!)

2. 2

   Once the marinade is cooled, place the cod fillets in a plastic zipper bag or a shallow container and coat thoroughly with the marinade. Seal or cover and refrigerate for at least 24 hours or ideally, 2-3 days.

3. 3

   When ready to cook, preheat the oven to 400F (non-convection/not fan-assisted). Remove the fish from the refrigerator and let it stand at room temperature for 15 minutes. Remove the fish from the marinade, gently wiping off excess marinade.

4. 4

   Heat the 1 - 2 Tablespoons cooking oil in a non-stick skillet over medium heat. Place the cod into the hot skillet with the skin-side up and sear for 2-3 minutes, or until golden and caramelized in spots. Flip the fish and cook another 1-2 minutes.

5. 5

   Transfer the fish to the preheated oven (in the skillet or on a baking sheet as described above) and cook for 5-7 minutes or until the fish flakes easily and reaches 145F internal temperature. If you'd like to add a bit more colour to the fish, switch to the broiler for a minute or two at the end of cooking.

6. 6

   Serve immediately with lemon wedges and sliced green onions. Garnish with black sesame seeds, if you have some.