Japonisme by Erin Niimi Longhurst

Author:Erin Niimi Longhurst
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2018-03-16T04:00:00+00:00

Salt the black cod to draw out excess moisture, and leave it to stand for a couple of hours. With a clean paper towel, wipe off the excess salt.

In a saucepan, heat through the miso, sugar, mirin and sake on a low heat, until the sugar has dissolved completely.

Pour the marinade into a baking tray, and place the fillets in it, stirring to coat all sides. Leave it to marinate for about 24 to 48 hours in the fridge, so the cod fillets take on some colour (a light brown hue) and flavour.

Preheat the oven to 220°C. With your fingers, wipe off the excess marinade from the fish. If you leave too much of this on, you run the risk of it burning and crusting on the fillet, which isn’t ideal as it’s not cheap!

Bake the fish, skin-side up, for about 10 minutes, or until browned and caramelised slightly. Serve with steamed rice and a salad.

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