After you trying this black cod and miso you will develop two addictions. The first one consists of experimenting with miso marinades and glazes on other meats (this marinade is excellent by the way). The second will be your new found love and devotion to Black Cod.
Ingredients
1/2cup Asian pear juice (or apple juice)
3tablespoons red miso
1tablespoon honey
1tablespoon umeboshi (preserved plum) paste or mirin (rice cooking wine)
3cloves garlic
1/2inch peeled ginger, chopped
3/4pound black cod
Instructions
Mix all of the marinade ingredients together in a blender.
Marinate the fish — I used a boneless filet — for at least 12 hours and no more than 36 hours.
Either smoke the fish for 3 hours, wrap it in foil and grill for about 10 to 15 minutes on each side; or bake skin side-down at 350° F for about 20 minutes, then broil the top for 2 minutes.
I served it with Chinese broccoli (you could use broccoli rabe), stir-fried in tamari, ginger, and garlic. I also made a purée of parsnips and sunchokes, with a little bit of cream, and a tiny bit of salt and sugar.
