Miso-Cured Black Cod with...Miso-Cured Black Cod with Chilled Cucumbers

Name: Miso-Cured Black Cod with Chilled Cucumbers
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
Ingredients: ¾ pound skin-on black cod fillet; 4 Japanese or Persian cucumbers; 1 1-inch piece ginger, peeled, cut into very thin matchsticks; 1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups); Find katsuobushi at Japanese markets or online.; 1 8x2-inch piece dried kombu; Kosher salt; 3 tablespoons mirin; 3 tablespoons sake; 4 teaspoons sugar; 2 tablespoons unseasoned rice vinegar; ¾ cup white miso

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Cuisine

International

👥

Servings

4 Persons

⏱

Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Miso-Cured Black Cod with Chilled Cucumbers takes about 45 minutes from beginning to end. One portion of this dish contains roughly 29g of protein, 4g of fat, and a total of 289 calories. For $5.47 per serving, you get a main course that serves 4. Plenty of people made this recipe, and 403 would say it hit the spot. A mixture of mirin, persian cucumbers, sake, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Bon Appetit. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 81%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Miso-Cured Black Cod with Chilled Cucumbers, Miso Cod With Spicy Cucumbers, and Black Cod With Miso (miso-marinated Black Cod).

DeliciousTastyWell Prepared

Ingredients

•¾ pound skin-on black cod fillet

•4 Japanese or Persian cucumbers

•1 1-inch piece ginger, peeled, cut into very thin matchsticks

•1 ounce shaved katsuobushi (dried bonito flakes; about 4 cups)

•Find katsuobushi at Japanese markets or online.

•1 8x2-inch piece dried kombu

•Kosher salt

•3 tablespoons mirin

•3 tablespoons sake

•4 teaspoons sugar

•2 tablespoons unseasoned rice vinegar

•¾ cup white miso

Cooking Instructions

01
Slice cod " thick, leaving skin on and bones in (the bones will slip right out when fish is cooked). Season very lightly with salt and place on a paper towellined baking sheet. Cover with another paper towel and chill 1 hour (this will draw out some moisture and any fishy flavors).
02
Combine miso and mirin in a small bowl. Wet 2 paper towels (you can also use cheesecloth) with sake and squeeze out any excess.
03
Spread half of miso mixture in a 13x9" baking dish in a thin, even layer. Cover with a sake-moistened paper towel. Arrange cod in a single layer on top. Cover with the other sake-moistened towel.
04
Spread remaining miso mixture over towel. Cover; chill 3 days. Preheat broiler.
05
Transfer cod to a rimmed baking sheet; discard miso mixture and paper towels. Broil cod until golden brown around the edges and cooked through, about 4 minutes.
06
Let cool slightly, then pull out bones.Soak kombu in 2 cups cold water in a small saucepan at room temperature 2 hours, or chill up to 12 hours.Bring to a bare simmer over medium heat. Discard kombu and bring liquid to a boil.
07
Add katsuobushi; simmer 1 minute (reduce heat if needed). Strain through a paper towel or cheesecloth-lined sieve into a small bowl; discard solids.
08
Let dashi cool. Bring vinegar, sugar, and 2 Tbsp. water to a boil in a clean small saucepan.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023