Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
⅓ cup (75 mL) light miso
3 tbsp (45 mL) rice wine or sake
2 tbsp (25 mL) brown sugar
1 tbsp (15 mL) vegetable oil
½ tsp (2 mL) hot chili paste
2 lb (1 kg) black-cod fillets, in 6 pieces, skin removed
¼ cup (50 mL) chives, cut in 2-inch (5-cm) lengths
- In a mixing bowl, whisk the miso with rice wine, sugar, oil and chili paste. Rub into fish and marinate in the refrigerator, from 30 minutes up to overnight. Before cooking, rub most of marinade off fish. Place fish in a single layer on a baking sheet lined with parchment paper. Roast in a preheated 425°F (220°C) oven for about 12 to 15 minutes for fish that is about 1½ inches (4 cm) thick, or for as long as needed until fish is just cooked through.
- Sprinkle with chives.
Imported on 2011-01-20 20:26:46 — Original ID:3828