Monday, April 21, 2014

Cooking Lab - Miso Marinated Cod Fillet

This is a Japanese recipe that makes an easy, elegant and delicious main meal. It does require some advance preparation, but the result is just stunning awesome. 

In this recipe, I used the Halibut fillet which has a wonderfully buttery, silky and totally irresistible when grilled. 

(c) GMV - Got My Vote!

Note: Halibut fish a difficult fish to overcook, so it is most failproof. Easy-peay! :D 


- 2 fish fillets 
- 1/4cup sake 
- 1/4 cup mirin 
- 4 tablespoons red miso paste 
- 3 tablespoons sugar 
- 100g mini vine capsicums 
- 30g nori seaweed flakes 
- 30g green shallot


1. Add sake and mirin into a saucepan and bring it to boil on medium heat.

2. Boil for 20-30 seconds to evaporate the alcohol.

3. Add miso paste and sugar, whisk to dissolve completely. Set aside to cool.

4. Use paper towel to pat dry the fillets.

5. Thickly spread the miso marinate on the fillets.

6. Cover tightly and leave to marinate in the fridge for overnight.
7. Preheat the oven grill to 200C.

8. Place the fillets in the grill.

9. Grill until the fish fillets start to caramelise.

10. Flip and grill the underside.

11. Brush with mirin on each side to achieve that golden glazed look.

12. Grill the fillets until golden brown.

13. Remove the fish from the grill.

14. Lightly sauteed some mini vine capsciums on the grill.

15. Drizzle some olive oil on top.

16. Season with pink sea salt.

17. Plate the fish fillet on a large plate.

18. Spoon the rest of miso sauce on top.

   19. Garnish with handful of seaweed flakes and thinly sliced shallots.

   20. Serve with sauteed capsicums, a lime wedge and pickled gingers.

This recipe certainly make fish enticing for my family. 
The preparation is very simple but it is perfect for serving guests and friends.

Look at how succulent the fish flesh are. 
It is a totally impressive & delicious dish.