Umami Bomb Miso-Glazed Black Cod with Yuzu Kosho Sweet Potato Mash
This dish features incredibly tender black cod, marinated and glazed with a rich, salty-sweet miso concoction, creating a beautifully caramelized exterior. It's served atop a vibrant and creamy sweet potato mash, infused with the zesty, spicy kick of yuzu kosho for a truly memorable flavor profile.
Prep Time
120 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
In a large bowl, whisk together the white miso paste, sake, mirin, soy sauce, and brown sugar to create the marinade. Ensure no lumps of miso remain.
~5 min - 2
Place the black cod fillets in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 60 minutes, or up to 4 hours, for optimal flavor infusion.
~360 min - 3
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 4
While the fish marinates, peel and chop the sweet potatoes into uniform chunks. Place them in a medium saucepan, cover with water, and add a pinch of salt.
- 5
Bring the sweet potatoes to a boil and cook until fork-tender, about 15-20 minutes. Drain the water thoroughly.
~20 min - 6
Return the drained sweet potatoes to the warm saucepan. Add the butter and heavy cream. Mash the sweet potatoes until smooth and creamy.
~5 min - 7
Stir in the yuzu kosho and a pinch of salt and pepper to taste. Adjust the amount of yuzu kosho according to your spice preference. Keep warm.
~2 min - 8
Remove the black cod from the marinade, letting any excess drip off. Discard the remaining marinade. Place the fish on the prepared baking sheet.
~2 min - 9
Bake the black cod for 12-15 minutes, or until it's cooked through and flakes easily with a fork. The edges should be slightly caramelized.
~15 min - 10
To serve, spoon a generous portion of the yuzu kosho sweet potato mash onto each serving plate. Gently place a miso-glazed black cod fillet on top of the mash.
~3 min
Tips
- For an even richer glaze, you can broil the fish for the last 1-2 minutes of cooking, watching it very closely to prevent burning.
- Leftover yuzu kosho sweet potato mash can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
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