Miso Black Cod
with rice / furikake kale chips
Like many classic Japanese recipes, this fish is both elegant and simple. Traditionally, miso black cod is marinated for several days, but we designed this version to just require a day to marinate. The result is a savory, slightly sweet flavor in a very tender piece of fish.
Smarts: Be sure to give the fish a full day to marinate. You'll scrape the marinade off before cooking (so that the fish doesn't burn), so it is important that it had time to fully flavor the fish.
- Miso - 1/4 cup (preferably white, but any type will work)
- Sugar - 2 Tbsp
- Mirin - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Fish, black cod / sablefish - 4 filets (sub any white fish)
- Oil, cooking - 1 Tbsp
- Rice, uncooked Basmati - 2 cups
- Kale, curly leaf - 1 bunch, leaves torn off of stems and stems discarded
- Oil, olive - 2 tsp
- Furikake - 1 1/2 Tbsp
- Chili powder - 1 tsp
- Make miso marinade - Combine miso, sugar, mirin, and rice vinegar in a microwave-safe bowl. Microwave in 30 second increments, stirring well each time, until the sugar dissolves and the mixture is fairly smooth. Spread marinade out in a baking dish (or other container you’ll use to marinate the fish) and allow to cool for a few minutes. (Can be done 1 day ahead)
- Marinate fish - Add fish to marinade and turn to coat, leaving it flesh-side down. Marinate for 15 minutes and up to 1 day. (Can be done 1 day ahead)
- Rice - (This makes enough for 2 nights. If prepping right before cooking, get oven heating first.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)
- Heat oven to 300F / 149C degrees.
- Spread kale leaves onto a sheet pan (use two if needed to give them plenty of space). Toss kale with olive oil and then with furikake and chili powder (some of the spices may not stick, but try to get most of them onto the leaves; you can add a bit more olive oil if needed).
- Bake kale for 8 to 12 minutes until leaves are crispy. Sprinkle with some salt right out of the oven.
- When kale leaves are done cooking, set them aside and increase oven temperature to 400F / 204C degrees. Wipe off one of the sheet pans you used for the kale chips and spray it with nonstick cooking spray or brush with some oil.
- Next, place a nonstick pan with cooking oil over medium heat.
- Use a butter knife or spatula to gently scrape marinade off fish (discard marinade).
- Place fish, flesh-side down, in heated pan. Sear fish until it is golden brown on one side, 3 to 4 minutes.
- Once the fish is seared on one side, gently flip it onto the prepared sheet pan so that the cooked side is facing up.
- Transfer fish to the oven and bake until it is very flaky and tender, ~10 minutes.
- If rice was made ahead, reheat in the microwave. (Reserve half for Wednesday.)
- Serve fish over rice with kale chips on the side. You can eat the kale chips separately or mix the crunchy kale in with the rice and fish. Enjoy!
I marinated the fish for 24 hrs and fully scraped it off before baking. The kale chips took a little longer than the recipe indicated to crisp up. The whole meal was delicious!1 Helpful
Didn't love this. I liked making the kale chips in the air fryer and will incorporate that more but wont make the fish again.0 Helpful
I was SO excited to see this on the menu, because miso black cod (gindara saikyoyaki) is something I ALWAYS order when given the option to in a restaurant. Despite the fact that this was a non-standard recipe (it usually requires sake) and I used cod instead of black cod, I thought it was delicious! A few notes: don’t be afraid to get a dark golden brown sear on the fish in the pan (look for pictures on Google!) as that sticky sweet char is characteristic of the dish. I also broiled mine shortly at the very end. Roast your kale chips at 350 for 10-15 minutes - the time/temp in the recipe will leave them soft. Furikake is usually a fun garnish for plain white rice, so sprinkle it on your rice when serving! And I personally think jasmine rice works much better than basmati, which is much drier than you’d want in a recipe like this (both the kale chips and fish with no sauce add dryness already).0 Helpful
It took us a bit of searching, but we found the sablefish and felt this was a decadent, fancy, fabulous meal! We always seem to have to cook the kale chips for much longer than the recipe says to get them crispy. Adding furikake to them was so good and we ended up crumbling them up a bit to put over the dish. The white miso is so good for this.0 Helpful
My family found the fish/meal to be bland and this confirmed I don't like miso. I'm glad we tried it but can't think of how I'd doctor it to meet our tastes.0 Helpful
I loved this! So flavorful. I want to eat those kale chips all the time. I echo the other reviews that the kale took much longer to crisp up (~25 minutes for me). The fish was perfect at the recommended time.0 Helpful
Simple recipe with a lot of flavor. Would make again.0 Helpful