Broiled Cod in Miso Sauce

We tried this first at our local Sushi joint. It was damn good there. then I saw the same dish on Martha Stewart. I saw it again on the Memoirs of a Geisha DVD and after that we knew we had to make it at home.

6 T white Miso
1/3 C sugar
1/4 C mirin
1/4 C sake
4-6 oz cod or bass fillets (Nobu uses Black cod but we used White Sea Bass which was damn fine!)

marinate fish then broil 3 mins per side

simple and VERY good.

Ojo's,

I need to get the recipe from my mom, but I think thats very similar to what we call Kasuzuke salmon.

You can keep salmon for many, many months, even over a year in the refrigerator in the miso paste.  I don't think she added mirin or sake, but I think she uses just miso and sugar.

At a minimum, she would keep it in the frig for a month (to ferment) before cooking. She would rinse all the miso off under cold water and pat dry.  Then, we'd cook it over the BBQ (careful, it burns easy because of the sugar) or broil it in the oven.

The fish comes out tasting pretty strong (salty/sweet) because of the miso.  We'd eat A LOT of rice with it and a little bit of fish goes a long way.

Last time I had this was New Years.  Good Stuff.  Very different from any other cooked fish.  Never though of trying cod, but I'm sure that's really good.

Stuart

Ohhh...that brings back memories....my mom did that few times too when I was growing up, I think she wrapped'em in foil then put them on the grill.  My brother tried a few years ago and fooked it all up!! damn thing was way salty.