Miso Murray cod
INGREDIENTS
- 4 x fillets Murray cod
- 3 tsp salt
- 90mL sake
- 45mL mirin
- 1 tsp sugar
- 100g white miso paste
METHOD
- Place Murray cod fillets on a plate/tray and season with 3 tsp salt. Leave for 30 minutes, allowing the salt to draw out moisture.
- In a bowl/tray (for marinating the fish overnight in the fridge), mix the miso paste, sugar, mirin, and 45mL sake.
- Wash the salt from the fish using the remaining 45mL sake, and pat dry with paper towel.
- Add fish to the marinade and coat. Seal the container and let marinate in fridge overnight.
- To cook, preheat oven to 180ºC.
- Wipe off all marinade (excess marinade will burn) from fillets, and place skin up on a lined baking tray.
- Bake for approx. 20 minutes, depending on thickness of fillets. Do not flip.
- Serve! Recommended sides include steamed rice, miso soup, sautéed broccolini, and sautéed mushrooms.