The Miso grilled cod (鱈の味噌焼き) is made by marinating the cod fillets in a miso sauce and grilling in a pan. The fermented miso paste helps to keep fish by adding a delicious balance of sweet and savory flavors. If you start marinating in the morning, the fish will be perfectly seasoned and ready to cook for dinner. It is a healthy and delicious main dish that is perfect for weekdays.
What is Misozuke?
Misozuke—Ilitely the “Marinata Miso” in Japanese-is a traditional cooking technique and tested over time which is still used in modern Japanese kitchens. It is a simple but powerful method: marinating fish or meat in a miso sauce to improve the flavor, tenderness and duration of conservation.
Misozuke was used for generations in Japan, originally as a way to preserve the ingredients before refrigeration. Thanks to the salt content in miso, the marinade slows down bacterial growth and helps to maintain fresh fish longer. But besides conservation, Misozuke brings something special to the table: it emits excess humidity, concentrates the Umami and adds a rich and salty aroma, everything while it softens any smells of unwanted fish. Another bonus? It helps to block important nutrients such as Omega-3 fatty acid, which remain largely intact during the marinating process.
In these days, we may not need to marinate for conservation, but Misozuke still shines like a way to make the ingredients with a surprising flavor and last only a little longer in your refrigerator. It is a tasty makeup and savings over time that works beautifully on weekdays.
One of the best things in misozuke is how much it is versatile. It works with so many types of fish: think of seasonal favorites such as Yellow Cotail or Mackerel horse or reference points such as mackerel, salmon or cod. You can easily change things depending on what is in season or what you have at hand.
And it is not only for fish, but also meats such as chicken, pork and beef bring a marinated miso wonderfully. The meat is tended, makes it juicy and adds a delicious salty-sweet flavor that is perfect for grilling, which in a pan or over an open flame.
What flavor does Miso grilled cod?
Marine the mild cod into a miso sauce turns it into something truly special. The result is a humid and tender consistency, even with fish that otherwise could dry during cooking. The marinade, generally made with miso paste, soy sauce, sake, mirin and sugar, improves the natural flavor of the fish adding a wonderfully balanced sweet and salty taste.
While the marriage process helps to maintain the fish juicy, it also elaborates excess humidity, which concentrates the natural human of cod. The flavor is rich and deeply satisfactory, different from the clean simplicity of the salt grilled fish.
Tips and substitutions with Miso Grilled COD
- Miso Marinate contains sweets such as sugar and Mirin, which can burning quickly during cooking. To avoid this, make sure you gently dry any excess marinade from the fish before grilling. Cook over medium-low heat and keep an eye on to ensure that it does not do too much. The coating of the pan with a sheet of aluminum foil can also help reduce combustion and simplify cleaning.
- The COD is a classic and delicious choice for the Miso marinade, but it is not the only option. If you are a fan of the white fish, the bass marine or the Tilapia are excellent substitutes: both absorb the flavors put beautifully and cook at a tender finish.
- This recipe uses white miso (Shiro Miso), which is mild and slightly sweet. A specific type of white miso called Saikyo miso It is ideal for this dish, thanks to its delicate sweetness and smooth flavor, but it can be difficult to find outside Japan. However, Awase Miso– A mixture of red and white miso – it is also an excellent choice. If you already have Miso Awase at hand, feel free to use it. Keep in mind that it is a little more salty, so you may want to adjust by adding a little more sugar or Mirin to balance the flavor.
- It is better to use a non -stick pan to prevent the fish from sticking. Apply a small amount of oil on the surface of the pan before cooking. Alternatively, you can crush and then flatten a sheet of aluminum sheet, place it in the pan and cook the fish at the top, this also helps prevent the attack.
Tender cod fillets marinated in white miso paste, then grilled until perfectly caramelized.
-
Sprinkle the salt on all fish. Wrap with paper towels and let it rest in the refrigerator for an hour. Remove as many humidity as possible.
-
Mix the ingredients for Miso’s mixture in a bowl. Set aside.
-
Request fillets with Miso’s mixture. Cover with a plastic casing and let it marinate for 4-5 hours. Then completely remove the mixture of miso so that the remaining miso does not burn during cooking.
-
Heat the pan over medium-low heat with a small amount of oil. Place the fish fillets in the pan and cook for 4-5 minutes, then turn and cook another 4-5 minutes until golden brown.
