Helen Rennie | Miso Sake Sable (a.k.a. Black Cod or Butterfish) @helenrennie | Uploaded 4 years ago | Updated 5 hours ago
Miso Sake Sable (a.k.a. Black Cod or Butterfish)
60 g white miso (about 1/4 cup)
30 g sake (2 Tbsp)
15 g sugar (1 Tbsp)
30 g oil (2 Tbsp)
1.5 Lb (680g) sable without skin, cut into serving pieces
6 hours and up to 3 days before cooking:
In a small bowl whisk together miso, sake and sugar. When smooth, whisk in the oil. Sprinkle sable with a little salt, coat in marinade and move with a zip lock bag.
To cook and serve:
Preheat the broiler. Dry off all the marinade, place the fish on a foil lined metal baking sheet. Place under the broiler and cook until brown, 3-4 minutes. Flip and broil until brown on the second side. Sable is done when the flakes separate easily. If the fish is brown, but not cooked through, finish in the oven at 400F, checking very frequently.
Serve on rice with soy reduction: youtu.be/TaNhF4kY5dg
If you can’t find sable, this recipe works with salmon and chilean sea bass. For salmon, I would keep the skin on and only cook it until the center is still translucent.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Miso Sake Sable (a.k.a. Black Cod or Butterfish)
60 g white miso (about 1/4 cup)
30 g sake (2 Tbsp)
15 g sugar (1 Tbsp)
30 g oil (2 Tbsp)
1.5 Lb (680g) sable without skin, cut into serving pieces
6 hours and up to 3 days before cooking:
In a small bowl whisk together miso, sake and sugar. When smooth, whisk in the oil. Sprinkle sable with a little salt, coat in marinade and move with a zip lock bag.
To cook and serve:
Preheat the broiler. Dry off all the marinade, place the fish on a foil lined metal baking sheet. Place under the broiler and cook until brown, 3-4 minutes. Flip and broil until brown on the second side. Sable is done when the flakes separate easily. If the fish is brown, but not cooked through, finish in the oven at 400F, checking very frequently.
Serve on rice with soy reduction: youtu.be/TaNhF4kY5dg
If you can’t find sable, this recipe works with salmon and chilean sea bass. For salmon, I would keep the skin on and only cook it until the center is still translucent.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
