Miso Grilled Fish

Pearly flesh that flakes away under the fork, coated in a dark, glossy glaze. The scent of caramelized miso evokes toasted hazelnuts and sea salt.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 261
• Protein: 31 g
• Carbs: 17 g
• Fat: 7 g

Ingredients

• 600 g Atlantic cod ( filleted )
• 100 g miso paste
• 2 tbsp Sake or rice alcohol
• 2 tbsp mirin
• 2 tbsp White sugar
• 1 tbsp Sunflower oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tsp Sesame seed

Instructions

1. Prepare the marinade

   In a bowl, mix the miso paste, sake, mirin, and white sugar. Whisk until the texture is smooth and creamy, like a homogeneous paste.

2. Marinate the fish

   Coat the cod fillets with the marinade on all sides. Place in a dish, cover, and let rest in the fridge. The salt in the miso will firm up the flesh and make it denser.

3. Searing and cooking

   Wipe off excess marinade to prevent the sugar from burning. In a pan with sunflower oil, sear the fish over high heat. The skin should be crispy and the glaze should turn dark brown.

4. Finishing

   Sprinkle with sesame seeds and sliced green onion. Let rest for two minutes before serving so the heat evens out in the center of the fillet.

Chef's tips

• If you have time, marinate the fish for 24 hours for an even firmer texture.
• Use paper towels to wipe the fish thoroughly before cooking, otherwise the miso will burn before the fish is done.

Storage

Consume immediately. The fish loses its pearly texture upon reheating.