Black Miso Cod

Black miso cod is a Japanese fish delicacy that is made by marinating black cod (sablefish) fillets in a miso-based mixture for several days before cooking them until their exterior becomes crispy. The marinade typically consists of a combination of white miso paste, sugar, mirin (sweet rice wine), and (sometimes) sake. Traditionally, the fish needs to soak in it for at least 2 or 3 days for the best results. After grilling or broiling, the resulting fish is typically distinguished by an incredibly buttery, silky, and moist texture and an exceptional flavor that pairs well with a variety of accompaniments such as steamed rice, soft tofu, wasabi mashed taters, soba noodle salad, and steamed or pickled vegetables such as baby bok choy, daikon radishes, cucumbers, or ginger shoots. A glass of fine dry white wine would also go well with the sweet, savory, and buttery flavors of this fish specialty. Black miso cod is considered a take on gindara kasukaze, which is a Japanese dish consisting of gindara or silver cod fillets that are cured in sake lees and then grilled.