Description
A delicious and easy recipe for Miso Black Cod wrapped in hoba leaves, perfect for grilling or baking.
Ingredients
Scale
- 2 (6-ounce) black cod fillets
- 1/4 cup white miso paste
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons sugar
- 2 hoba leaves (or banana leaves as a substitute)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- In a small bowl, whisk together the white miso paste, sake, mirin, and sugar until smooth. This will be your marinade.
- Place the black cod fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 24 hours, or up to 48 hours for a deeper flavor.
- Preheat your grill or oven to 400°F. If using a grill, prepare it for indirect heat.
- If using hoba leaves, rinse them under cold water and pat dry. If using banana leaves, cut them into large squares.
- Remove the black cod from the marinade and shake off any excess. Place each fillet on a hoba leaf or banana leaf.
- Fold the leaves over the fish to create a packet, securing with kitchen twine or toothpicks if necessary.
- Grill the packets for about 10-12 minutes, or bake in the oven for 15-20 minutes, until the fish is cooked through and flakes easily with a fork.
- Carefully unwrap the packets and transfer the fish to serving plates. Garnish with sesame seeds and sliced green onions.
Notes
- For a smoky flavor, add a few drops of liquid smoke to the marinade.
- Serve with steamed rice and sautéed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 8g
- Protein: 30g