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Miso-Marinated Black Cod with Tomato and Asparagus

Miso-Marinated Black Cod with Tomato and Asparagus
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Home Food & Drinks Recipes Cooking Miso-Marinated Black Cod with Tomato and Asparagus

Miso-Marinated Black Cod with Tomato and Asparagus

Fish
Asian flavours

A recipe for Japan fans by Takumi Murase who works at "Megu" in Gstaad.

Takumi Murase

For the marinated black cod:

Ingredients
4 fillets of black cod, 140 g each
150 sake
100 mirin (rice wine)
100 soy sauce
200 white miso
1 slice of lemon
  • Bring sake and mirin to a boil, simmer gently for about 30 minutes.
  • Add all the remaining ingredients, except the fish, mix, then leave to cool.
  • Marinade the fish in the liquid for 24 hours, then rinse under cold water and pat dry. 

For the miso sauce:

Ingredients
150 white miso
100 mirin
yuzu zest (or lemon zest)
  • Bring mirin to a boil to let the alcohol evaporate.
  • Add the remaining ingredients and mix, set aside to cool down and infuse.

For the tomato chutney:

Ingredients
250 tomatoes
1/2 onion, peeled
1 handful garlic, peeled
75 rice vinegar
50 sugar
1 tablespoon(s) olive oil
  • Cut the tomatoes into small cubes and finely chop the onion. Finely grate the garlic.
  • Heat olive oil in a saucepan and add tomatoes, onions and garlic.
  • Place a lid over the saucepan and steam for three minutes but do not allow to catch and burn.
  • Then deglaze with vinegar and add the sugar.
  • Reduce the chutney by half on a medium heat, stirring constantly until there is a thick chutney consistency. 

For the Okaki Asparagus:

Ingredients
4 white asparagus spears
100 water
80 tempura flour
100 rice crackers, crushed into crumbs
  • Mix flour and water to a batter.
  • Peel the asparagus. Take the thicker end of the stem and bend, it will snap at the perfect point removing the woody end.
  • Dip in the batter, then coat the asparagus with the rice cracker crumbs. Deep fry the asparagus in oil until the coating is light golden.
  • Preheat the oven to 180°C. Place the marinated cod in a baking tray and cook in the oven for 12-14 minutes until cooked through.
  • Heat the miso sauce gently just before serving. Remove the fish and place on warm serving plates as required, pour the miso sauce over.
  • Then arrange the tomato chutney and the crispy asparagus next to it.
Takumi Murase
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