Japanese Style Fish Recipes

MISO COD (BLACK COD WITH MISO)

Miso Cod (Black Cod with Miso) image

Marinated in saikyo miso and baked to perfection, Black Cod with Miso (Saikyo Yaki) is a beautiful seafood dish that you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!

Provided by Namiko Chen

Time P2DT30m

Number Of Ingredients 10

Ingredients

4 fillets sablefish (gindara) ((about 1 inch (2.5 cm) thick; you can also use salmon and sea bass))
2 tsp kosher salt (Diamond Crystal; use half for table salt)
2 Tbsp sake ((for cleaning and removing the odor of the fish))
6 Tbsp Saikyo miso (Kyoto-style white miso) ((traditionally, Miso Cod uses this sweet white miso from Kyoto; 西京味噌))
3 Tbsp mirin
3 Tbsp sake
6 Tbsp white miso
3 Tbsp mirin
3 Tbsp sake
1 Tbsp sugar ((add sugar only if you do not use saikyo miso))

Steps:

Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.

Nutrition Facts : Calories 136 kcal, Carbohydrate 2 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

JAPANESE STYLE FISH

Japanese Style Fish image

Tomoko and I cooked this last night from a written in Japanese cookbook. This is my version of how it happened!!!

Provided by JustJanS

Categories Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 firm white fish fillets, about 180 g each
2 tablespoons oil
cornstarch, for dusting fish
1 small onion, finely julienned
1 small carrot, cut into matchstick sized pieces
3/4 cup dashi, made up to the directions on your packet (would be "OK") or 3/4 cup chicken stock (would be "OK")
1 tablespoon sugar
1 tablespoon sake
2 1/2 tablespoons soy sauce
2 teaspoons cornstarch, mixed with
1/2 cup water
2 tablespoons finely sliced green onions

Steps:

Dust the dish in the cornstarch, shaking off any excess.
Heat the oil in a large heavy based frypan, and cook your fish fillets until done.
We used very thick fillets last night, and it took about 10 minutes.
When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.
Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.
Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.
Serve this sauce over the fish fillets, and garnish with a little sliced green onion.

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