Grilled cod in saikyo sauce
Miso paste can be reused 2-3 times. You can keep it clean by draining it thoroughly and wearing rubber gloves when cooking
How to make it
1
Cut the silver cod into bite-sized chunks
2
Mix (A) to make a miso paste, mix it well with the chopped silver cod and let it sit overnight
3
Wipe off any excess miso from the seasoned silver cod (2) and grill until the skin is crisp and slightly browned. (Be careful as the miso burns easily.)
4
If you like, place thinly sliced orange or other citrus fruit on a plate, then top with the silver cod (2) and garnish with green onions
Ingredients for 2 people
-
- Silver cod fillet
- 180g
-
[A]
- White miso
- 80g
-
- Alcohol
- 25cc
-
- Shaoxing wine
- 1 tablespoon
-
- Granulated sugar
- 50g
-
- Powdered pepper
- 1/2 tsp
-
- Sesame oil
- 1 tsp
-
- Orange to your liking
- Appropriate amount
-
- Brush
- Appropriate amount
[PR]
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