Miso Black Cod (Sablefish) by @tesco

2h20
Hard

1 serving

🐟

170 g

Sablefish

🍶

20 ml

Mirin

🍶

15 ml

Rice Wine Vinegar

🍬

10 g

Caster Sugar

🥢

15 ml

Light Soy Sauce

🫘

25 g

White Miso Paste

🫗

5 ml

Sesame Oil

🫚

25 g

Fresh Ginger

🌱

0.5 g

Sesame Seeds

🥬

140 g

Pak Choi

🍚

200 g

Sticky Rice

🍶

Sake

🧅

15 g

Spring Onion

Preparation Steps

  1. Step 1/16

    Grate 25 g fresh ginger and thinly slice 1 spring onion for the garnish.

    fresh ginger
    spring onion
    🧀box grater
    🔪knife
    🪵chopping board

  2. Step 2/16

    Add 20 ml mirin, 15 ml rice wine vinegar, 10 g caster sugar, and 15 ml light soy sauce to the small saucepan.

    mirin
    rice wine vinegar
    caster sugar
    light soy sauce
    🍲small saucepan
    🥄measuring spoons

  3. Step 3/16

    Heat the liquid mixture gently, stirring until the sugar has completely dissolved.

    caster sugar
    🍲small saucepan
    🥄whisk

  4. Step 4/16

    Remove the saucepan from the heat and whisk in 25 g white miso paste and 5 ml sesame oil.

    white miso paste
    sesame oil
    🍲small saucepan
    🥄whisk

  5. Step 5/16

    Stir the grated fresh ginger into the miso mixture and let the marinade cool to room temperature.

    fresh ginger
    🍲small saucepan
    🥄whisk

  6. Step 6/16

    Transfer the marinade to the mixing bowl and refrigerate it until fully chilled.

    🥣mixing bowl

  7. Step 7/16

    Pat the 170 g sablefish fillet dry and coat it generously with the chilled miso marinade.

    sablefish fillet
    white miso paste
    🥣mixing bowl

  8. Step 8/16

    Cover the marinated sablefish and refrigerate it for at least 120 minutes, or overnight for deeper flavor.

    sablefish fillet
    🥣mixing bowl

  9. Step 9/16

    Cook 200 g sticky rice according to its package instructions while the fish marinates.

    sticky rice

  10. Step 10/16

    Preheat the oven using its fan grill setting to 270°C and line the baking tray with parchment paper.

    🍪baking tray
    📜parchment paper

  11. Step 11/16

    Scrape excess marinade from the sablefish, leaving a thin layer over the surface.

    sablefish fillet
    🍴fish slice

  12. Step 12/16

    Place the sablefish skin-side down on the lined baking tray and roast it for 10 to 12 minutes.

    sablefish fillet
    🍪baking tray

  13. Step 13/16

    Grill the sablefish for 1 to 2 minutes for extra color, watching closely to prevent the miso coating from burning.

    sablefish fillet
    white miso paste
    🍪baking tray

  14. Step 14/16

    Heat the frying pan and sear the pak choi until lightly charred and crisp-tender.

    pak choi
    🍳frying pan
    🍴fish slice

  15. Step 15/16

    Rest the roasted sablefish for 2 minutes, then scatter over the sesame seeds and sliced spring onion.

    sablefish fillet
    sesame seeds
    spring onion
    🍪baking tray

  16. Step 16/16

    Serve the miso sablefish with the cooked sticky rice and seared pak choi.

    sablefish fillet
    sticky rice
    pak choi

Composition

Ingredients

Types

Condiment, Alcohol, Sweetener, Sauce, Fermented Food, Oil, Herb, Spice, Seed, Garnish, Vegetables, Leafy Greens, Grains, Rice

Ingredients

Sablefish, Mirin, Rice wine vinegar, Caster sugar, Light soy sauce, White miso paste, Sesame oil, Fresh ginger, Sesame seeds, Pak choi, Sticky rice, Sake, Spring onion

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Pescatarian, Dairy-Free

Calories

780 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 92g, Dietary Fiber: 5g, Total Fat: 25g, Saturated Fat: 5g, Sugars: 15g, Omega-3 Fatty Acids: 1.8g

Nutritional Information

Minerals

Sodium: 1650mg, Potassium: 980mg, Calcium: 190mg, Iron: 3.2mg, Magnesium: 90mg, Selenium: 60mcg

Vitamins

Vitamin A: 290mcg RAE, Vitamin C: 45mg, Vitamin D: 18mcg, Vitamin B12: 4.5mcg, Vitamin K: 180mcg

Preparation

Time Information

Preparation

2 hours 0 minutes

Cooking

20 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

small saucepan, mixing bowl, whisk, box grater, measuring spoons, kitchen scale, baking tray, parchment paper, frying pan, fish slice, knife, chopping board

Appliances

refrigerator, oven with grill function, rice cooker

Type

Type

Type Of Dish

Main Course

Occasions

Date Night, Dinner, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@tesco

Origin

Cuisine

Japanese, Japanese-Inspired

Geographic

Japan, Asia

Various

Aspect

Texture

Flaky, Tender, Sticky, Crisp-tender, Caramelized

Flavors

Umami, Sweet, Salty, Savory, Tangy, Gingery, Nutty

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked fish at room temperature for more than 2 hours.,Discard sooner in hot conditions.), fridge : 2 days (Cool leftovers promptly.,Store in an airtight container at or below 4°C.,Reheat fish gently until piping hot.), freezer : 2 months (Freeze cooled cooked fish and rice separately in airtight freezer-safe containers.,Thaw in the refrigerator before reheating.)