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Non-necessary Non-necessary. There are many different kinds of miso red, brown, white, and more. Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out.
Heat up the sauce to thicken it if you wish to use it for plating. Use 5 tablespoons miso if you prefer a deeper miso flavor. Click for Conversion Tool. Hi, just wondering if i were to marinate it longer i marinated for 48 hours cos we had to eat out on the day i planned on cooking it , would it cause the fish to be saltier when we eat it? What kind of mirin and sake should be used? There are different types of Mirins and Sakes in the market. Type and brand names would be super helpful.
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Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Search. Lovely flakes, incredibly tender, wonderful flavor. Sea bass is nothing like it and not nearly as good. Santa Barbara, Ca. Wonderful recipe, used equal parts sake and mirin.
Broiled for six minutes and then turned oven to degrees and roasted 10 minutes. I used half the sugar in the marinade. I used Chilean Sea Bass. This is a fantastic dish and so simple to make.
I highly recommend letting it sit for days. It will not spoil if properly stored an only enhances the tenderness of the fish. Definitely makes difference. I've tried various methods for cooking; broiling, BBQ, baking - but the best is Sous vide - this dish was made for sous vide. Hands down, this was a hit. After reading the reviews, I chose to use sea bass instead of cod. It was pricey, but my boyfriend would say well worth it.
I simply put some foil down and cooked the fish at about for minutes until it reached about degrees internally , and it was done. Couldn't have been easier! The bok choy wasn't a fan favorite, but overall, a great meal. I would recommend wiping down the fish after pulling it out of the marinade, as the recipe suggests. This allows the sauce to caramelize on the fish, but not so much that you get the "candied fish" effect one reviewer reported.
My boyfriend also mentioned it would have been nice to have a sauce to go with the finished fish, so that is something to think about too. Will definitely make this again - delicious!! Really good dish; but I think it needs some tweaking. If the fish isn't thick you can even skip the oven.
It's important that the fish isn't overcooked. I did like this recipe, and it is very easy to make, however I would recommend the follow changes.
Ignore the Sake.
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