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Pre-heat the oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso on the fillets, but don't rinse it off. Grease the skillet with oil and place the fish inside. Cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is.
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In a small saucepan, on medium heat, heat your sake, mirin, red miso paste, and white sugar. Bring to a slight boil and remove from heat after 10 minutes or until your sugar has dissolved. The sauce should be thick. Preheat the broiler. Make sure the oven rack is 6 inches away from the broiler.
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Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse off. Please the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. Arrange the black cod fillets on individual plates and garnish with hajikami.
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Place in the refrigerator for 2 to 3 days. Preheat your oven to 400°F. Use a paper towel to rub off most of the marinade, however, do not rinse them. Heat a skillet (preferably non-stick) over medium-high heat. Add a small amount of olive oil to the skillet. Place the fillets, skin-side up, in the hot skillet.
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Instructions. 1. Add sake and mirin to a small sauce pot and bring to a boil for for less than a minute to evaporate out the alcohol a bit. 2. Then, turn the heat down to bring the mixture to a gentle simmer and whisk in your miso paste and sugar. Mix until sugar is completely dissolved.
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Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning.
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Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat. Step 2. Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top.
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Step 5. 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a.
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1. To make the marinade, set up a double boiler: Fill a saucepan with an inch of water. Find a large, heat-safe mixing bowl that'll rest over the rim of the saucepan without touching the water. Turn your stove on to a medium setting. Combine the miso paste, sugar, sake, and mirin, and whisk for about three minutes.
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Remove from the heat and let cool to room temperature. Pat 4 (4 to 6-ounce) black cod fillets dry with paper towels. Place in a plastic zip top bag or container wide enought to hold the fish in a single snug layer. Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.
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1/2 cup white miso paste 1/3 cup sugar Six 6-7 oz. skinless black cod fillets Vegetable oil Pickled ginger (gari), for serving. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and.
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Lightly wipe off and excess miso clinging to fillets, but do not rinse it off fish. Discard marinade. Place fish in a broiler pan, and broil until surface if fish turns brown, about 2 minutes.
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Proceed immediately to next step, or for best results, marinate for about 30 minutes or up to 2 days. Adjust broiler rack to 4 inches from heat source and preheat broiler or toaster oven broiler to high. Cover a small broiler pan with aluminum foil. Place black cod fillets skin side down on pan.
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Step 2: Mix the miso, sake, mirin, and sugar in a bowl. In a flat-bottom sealable container or baking dish, cover both sides of the fish in the marinade and let it rest in the refrigerator.
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Preheat an indoor grill at the same time. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown. Transfer the fish fillets to the oven and bake for 10-15 minutes.
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Combine sake and mirin in a small pot. Bring to a boil and boil for 30 seconds to cook off alcohol. Off the heat, whisk in miso paste and sugar. Return pot to medium heat and simmer, whisking constantly, for one minute. Pour marinade into a large baking dish and cool to room temperature.