Sablefish with Japanese Influence

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Lunch for the day was broiled miso black cod accompanied by a daikon, cucumber, red onion salad dressed with a ponzu, ginger dressing.

I had picked up black cod at the market yesterday and was looking forward to eating this delicate lovely fish that was marinated with miso, sake and mirin for about 4 hours. The recipes for miso marinade vary but usually call for miso, sugar, ginger and rice wine stirred together. Some people marinate salmon, ahi and aku in this mixture, but the favorite is black cod, also known as sablefish. I started with a recipe from Nobu Matsuhisa found here: However, I didn’t want the sugar so I tailored it quite a bit for flavoring.

The filets were quite small so I marinated them the night before and then removed them from the marinade so they would not be overly salty.

Black cod, it’s not a cod, it’s a sablefish belonging not to the codfish family, but to another family its own. They have black skin and get their name from the sable, a North Asian marten with black fur. This was my first time cooking black cod and I admit I found it to be intriguing. My filets were quite tiny and smelled beautiful.

I made a daikon, cucumber, red onion salad to accompany the cod prepared with my handy, dandy Japanese spiral slicer. It had been collecting dust in the box since the day I bought it over 6 ago. I had never used it so I thought, this is the time to break in the device. The slicer allows me to create ribbons of zucchini, carrots, cucumbers, potatoes, onions, and daikon radish. It grips the top of any firm vegetable and rotates it against the changeable stainless steel blade. My slicer comes with 3 removable serrated blades to cut thin ribbons and a non removable blade to cut larger ribbons.

I started first by slicing the daikon and then salting it and putting it in a strainer so the excess liquid would drain out. Next I sliced the ribbons of cucumber and added them to the strainer. Finally I sliced the red onion.

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While the daikon was straining I removed the black cod from the marinade and then put the reserved marinade into a small pan and reduced the marinade down to a thick syrup.

The black cod was then put under the broiler to broil for about 8 minutes (be careful not to overcook).

To serve, I combined the daikon, cucumber, and red onion and then topped it with a bit of ponzu and ginger dressing. Then the black cod was served on the side topped with the reduced marinade.

Lovely combination of crunchy, sweet, peppery salad with the sweet delicate black cod!

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