Umami-Bomb Miso-Glazed Black Cod with Crispy Seaweed Salad
This exquisite dish features succulent black cod marinated and glazed in a rich, savory miso mixture, then pan-seared to flaky perfection. It is served alongside a refreshing salad of crispy, puffed seaweed and delicate enoki mushrooms, offering a delightful contrast in textures and deep umami flavors.
Prep Time
120 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
In a large bowl, whisk together white miso paste, mirin, sake, sugar, soy sauce, and rice vinegar until smooth. This forms the miso marinade.
~5 min - 2
Place the black cod fillets in the miso marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, for optimal flavor infusion.
~60 min - 3
While the fish marinates, rehydrate the dried wakame seaweed in warm water according to package instructions (usually 5-10 minutes). Drain thoroughly. If the wakame is in larger pieces, you can roughly chop it.
~10 min - 4
Prepare the enoki mushrooms by trimming the root end and separating the strands. In a separate small bowl, toss the enoki mushrooms with sesame oil and toasted sesame seeds.
~5 min - 5
To make the crispy seaweed, heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add the drained wakame in a single layer and fry for about 1-2 minutes per side, until crispy and puffed. Be careful not to burn it. Remove from pan and set aside on paper towels to drain excess oil.
~8 min - 6
Remove the black cod from the marinade, scraping off excess marinade so it doesn't burn. Pat the fillets gently with paper towels.
~2 min - 7
Heat the remaining 1 tablespoon of vegetable oil in the same non-stick frying pan over medium-high heat. Carefully place the black cod fillets, skin-side down (if applicable), and sear for about 3-4 minutes until golden brown and caramelized.
~4 min - 8
Flip the fish and continue cooking for another 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). You can baste the fish with any remaining marinade drippings during this stage if desired, but watch for burning.
~5 min - 9
While the fish is finishing, gently warm the prepared enoki mushrooms in the medium saucepan over low heat for 1-2 minutes, just to soften them slightly. Do not overcook.
~2 min - 10
To assemble, place a portion of the warmed enoki mushrooms in the center of each serving bowl. Top with a glazed black cod fillet. Arrange the crispy seaweed around or on top of the fish. Serve immediately.
~3 min
Tips
- For an even richer flavor, allow the fish to marinate in the miso mixture overnight in the refrigerator. Ensure the miso mixture is fully covering the fish for even distribution.
- When pan-searing the fish, use a good quality non-stick pan and medium-high heat. This will help achieve a beautiful caramelized crust without the fish sticking.
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