Japanese dish,fish recipe-Baked Black Cod with Kimiso-Sauce

There are many ways to enjoy fish. In Japanese style, I like it cooked on charcoal heat. But it’s hard to prepare this particular heating system at home. And usually we end up using an oven to cook. But if you don’t control the temperature well, you can’t make your fish crispy outside and succulent inside. This time I’m using both sauté and baking method to cook. And showing you how to make hollandaise sauce-like topping with miso. Sauté first in short time and top off with sauce and bake just surface to make an attractive looking and done! This way you won’t easily over cook your fish in the oven. You can use any type of fish. Salmon can be also a great substitution. Enjoy your Kimiso Baked Fish!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
4 Black cod
1~2 pinch salt
[kimiso sauce]
2 egg yolks
1.5 tbs miso
1 tsp sugar
1/4 tsp black pepper
100ml vegetable oil


*to see Japanese seasonings explanations please click here!




[ Directions ]

1. Sprinkle some salt to dehydrate the fish.

Dehydration can remove the excess water along with fishy smell.



2. Combine all the seasonings except for the oil, listed above in a bowl.


Just in case you are wondering why it’s called “Kimiso”
Kimi = Yolk
and combine with “miso”… you get the idea..



3. Add a little amount of oil at the time while whisking.

Adding too much oil at once can cause separation.



4. Keep adding oil. You should end up with mayonnaise-looking paste.

5. Wipe off all the excess liquid came out on the surface with paper towels.

6. This time I’m using baking sheet to sauté fish!
Preheat a fry pan and gently place your fish with baking sheet underneath. Keep on cooking on medium heat.

Using this method,you can avoid tender fish meat from breaking apart while flipping or transferring to the oven.
Also it won’t leave any fishy smell on your fry pan!



7. When the both sides are cooked till golden brown and start coming out juice,you can shut off the stove.

Please pay attention to the paper. If it’s turning into brown too dark and your fish is no cooked through yet, you need to lower the heat.



8. Transfer the fish with the baking sheet to a baking pan.
Cover the fish with kimiso sauce.

when the sauce touches to the fish, it’ll start melting from the heat. Make sure your oven is already preheated.



9. Place your fish in the preheated oven as soon as covering with the sauce. Bake until the sauce turning into golden brown.

For the best result, you can set your oven at broil. Using only upper heat at high temperature can brown the sauce effectively!





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