Another cuisine I love but wished I knew how to make is Japanese. It always seems too complicated. I do have a go-to recipe which only requires 5 ingredients – miso glazed fish. It’s sticky, salty, and sweet. And the best part is it’s very easy to make. YOu can use cod, salmon, yellowtail or sea bass. For this recipe, I’m making both black cod and yellowtail collar.
Use white miso for this recipe. It’s milder and sweeter than the red or yellow miso. The delicate flavors will not overpower the fish.
- 2 lbs Hamachi Kama (yellowtail collars)
- 1 lb cod, salmon, or sea bass (about 4 6oz steaks)
- 1/2 cup white miso
- 1/4 cup sake
- 1/4 cup mirin
- 3 tablespoon sugar
Begin by cleaning and patting dry the fish and set aside.
The yellowtail collar is amazing. It’s one of the fattiest part of the fish. Once grilled or baked, it just falls right off the cartilage. If you have a fish market nearby you must try it!
Next heat sugar, mirin, and sake on a small sauce pan. Bring to a slow simmer until sugar melts.
Add in the miso and stir constantly and you have a smooth, slightly thick consistency. Remove from heat and allow to cool.
Once cooled, coat fish with miso glaze and allow to marinate for 30 minutes.
Preheat oven to 400 degrees. Bake the cod in the oven for 15 minutes or until fish is cooked through. The cod should be flaky when ready.
For the yellowtail collar, bake in oven for 15 minutes then broil on low for a few minutes to get a slight char.