Yuzu's Miso Black Cod
Miso Black Cod is a signature dish at Yuzu—San Francisco's celebrated Japanese restaurant on Fillmore Street in the Marina District. Owners Fred and Jon Yick along with their sushi master and chef Andy Matsuda embrace “fusion without confusion”. Yuzu—named for the famed Japanese citrus fruit—is Kathryn Pellegrini’s favorite Japanese restaurant in San Francisco. To dine at Yuzu is to explore Japanese culinary artistry in a friendly yet sophisticated environment.
For this recipe, sea bass and halibut are excellent alternatives to black cod if you prefer a different type of fish. Yuzu serves Pellegrini Family wines, the style of which pairs perfectly with this dish.
Ingredients:
¾ cup sake
½ cup mirin (or another rice wine)
½ cup mirin (or another rice wine)
2 cups white miso paste
2 cups granulated sugar
4 black cod filets (or sea bass or halibut filets)
burdock root* or hajikami* for garnish
4 black cod filets (or sea bass or halibut filets)
burdock root* or hajikami* for garnish
*Note: You can find mirin, burdock root and hajikami at Asian grocery stores and in some specialty international food stores. Burdock root and hajikami are palate cleansers. They are a great addition to this dish, but can be omitted.
Directions:
Add sake and mirin to a medium saucepan and bring to a boil. Let the mixture boil for about 30 seconds to cook off the alcohol.
Reduce the heat to low and add the white miso paste, stirring with a spoon until the miso is completely dissolved. Next add the sugar and stir until completely dissolved. Cook on low for about 10 minutes, stirring frequently in order to prevent the bottom from burning. Allow the miso sauce to cool completely before using as a marinade. Be sure to save some sauce to garnish the plate.
Once the miso sauce is completely cooled, place the black cod filets in a dish, cover completely with the sauce, cover tightly and refrigerate. For best results, marinate in the refrigerator for 2-3 days.
Preheat oven to 400°. Wipe off excess miso from the fish, but do not rinse with water. Place fish skin side down in an oven-safe pan and cook in the oven for 10-15 minutes.
To serve, add a few drops or lines of the miso sauce to your plates and arrange the fish on top of the sauce. Garnish with a stalk or two of burdock root or hajikami.
Serves 4.
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