Miso-Glazed Black Cod with Pickled Cucumbers: A Gourmet Delight

Miso-Glazed Black Cod with Pickled Cucumbers

Elevate your seafood repertoire with our Miso-Glazed Black Cod, a harmonious blend of rich umami flavors and refreshing tangy pickled cucumbers. This recipe brings the elegance of Japanese cuisine right to your kitchen, with the smooth, buttery texture of black cod perfectly complemented by the crispness of quick pickled cucumbers.

Ingredients:

To achieve the full flavor profile of this dish, you'll need a mix of traditional Japanese ingredients and fresh seafood staples.

• Black cod fillets
• White miso paste
• Mirin
• Sake
• Brown sugar
• Rice vinegar
• Cucumber
• Sesame seeds
• Fresh dill
• Salt
• Water

Preparation:

Once you have all the ingredients ready, the process involves creating a delightful miso marinade for the cod, as well as a quick pickling process for the cucumbers to add a fresh contrast.

This recipe promises to tantalize your taste buds with every bite, making it perfect for a special dinner or an impressive dish at a dinner party.

Мethod of preparation

1. In a small bowl, combine the miso paste, mirin, sake, and brown sugar. Mix until smooth. Place the black cod fillets in a shallow dish and coat with the miso mixture. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight. 2. While the cod marinates, prepare the pickled cucumbers. In a bowl, whisk together the rice vinegar, salt, and water until the salt dissolves. Add the cucumber slices, making sure they are fully submerged. Let them pickle in the refrigerator for at least 30 minutes. 3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the cod from the marinade and place it on the baking sheet. Bake for 10-12 minutes or until the fish flakes easily with a fork. 4. Meanwhile, toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant, about 3 minutes. 5. To serve, arrange the baked cod on a serving platter and garnish with the toasted sesame seeds and chopped dill. Drain the pickled cucumbers and arrange them alongside the cod. Serve immediately and enjoy the perfect balance of rich, savory fish with bright, tangy cucumbers.