Sake-Glazed Black Cod | James Beard Foundation

Name: Sake-Glazed Black Cod | James Beard Foundation
Total time: 90 min
Ingredients: 1/4 cup mirin or sweet sherry wine; 1/4 cup sake or vodka; 2 tablespoons soy sauce or tamari; 1 tablespoon sugar; 2 teaspoons grated ginger, or 1/2 teaspoon powdered ginger (optional); 1/2 cup (4 ounces) white miso; Four 4-to-5-ounce black cod fillets (also called sablefish or Pacific cod); 1/4 cup (2 ounces) white miso; 3 tablespoons yuzu juice (available in Japanese grocery stores, or use lemon juice); 2 tablespoons peeled and chopped ginger; 1 tablespoon tamari or soy sauce; 1/4 teaspoon freshly ground black pepper; 6 tablespoons sunflower oil or other vegetable oil

www.jamesbeard.org

"I first ate this dish at a Japanese restaurant as part of a multiple-course omakase. For my version, I have halved the amount of sugar—it still tastes delicious. At my restaurant, I serve it with...

View full recipe on www.jamesbeard.org

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 www.jamesbeard.org.

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Ingredients

1/4 cup mirin or sweet sherry wine
1/4 cup sake or vodka
2 tablespoons soy sauce or tamari
1 tablespoon sugar
2 teaspoons grated ginger, or 1/2 teaspoon powdered ginger (optional)
1/2 cup (4 ounces) white miso
Four 4-to-5-ounce black cod fillets (also called sablefish or Pacific cod)
1/4 cup (2 ounces) white miso
3 tablespoons yuzu juice (available in Japanese grocery stores, or use lemon juice)
2 tablespoons peeled and chopped ginger
1 tablespoon tamari or soy sauce
1/4 teaspoon freshly ground black pepper
6 tablespoons sunflower oil or other vegetable oil