Miso-Glazed Black Cod - Andrew Zimmern
Miso-Glazed Black Cod By Andrew Zimmern Every time I go to Japan, I eat this amazing miso and sake-infused black cod, a dish made famous all over the world now
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Ingredients
- 1 quart plus one cup water
- 2 tablespoons kosher salt
- 3 pounds black cod filet (sable fish) trimmed cut into 8 portions, skin on preferably
- 1 pound kasu, fermented sake lees (sedimental by-product from sake production)
- 1/2 cup brown sugar
- 3 tablespoons miso
- 1/4 cup mirin
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