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Miso marinated black cod with pepper, onion and daikon vinaigrette served over forbidden rice.

Smoked Misoyaki Butterfish

Carne Diem Culinary
This miso marinated black cod recipe is marinated in a mixture of sake, mirin, and white miso before being cooked on a smoker and served with a tangy onion, ginger, and sweet pepper vinaigrette relish.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 30 minutes
Marinate Time 1 day
Total Time 1 day 1 hour 15 minutes
Course Main Course
Cuisine Hawaiian, Japanese
Servings 6
Calories 453 kcal

Ingredients
  

  • 2 Pounds Sablefish Black cod

Miso Marinade

  • 6 Ounces Sake
  • 6 Ounces Mirin
  • 2 Ounces Shiro White Miso
  • ¼ Cup Sugar

Vinaigrette

  • 6 Sweet Peppers diced
  • ½ Sweet Onion diced
  • 1 Tablespoon Ginger minced
  • ¼ Cup Daikon Shredded
  • ¼ Cup Cilantro
  • ½ Cup Olive Oil
  • ½ Cup Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Lemon Juiced

Instructions
 

Miso Marinade

  • Add the marinade ingredients to a saucepan slowly bring to a boil then reduce to simmer. Simmer the marinade for 20 minutes, then remove from the heat. If using Kombu, remove the Kombu from the marinade.
  • Allow the marinade to cool to room temperature.

Marinate the sablefish

  • Rinse the fish and cut into 6 equal portions.
  • Marinate the black cod for 24-72 hours, covered, in the refrigerator.

Prepare the sweet pepper and onion vinaigrette

  • Finely slice or dice the sweet onion, peppers, and daikon. You can also shred the daikon for a finer consistency.
  • Finely chop the cilantro and slice the green onion. Mince the ginger.
  • Heat the olive oil over medium low heat and briefly sauté the sweet onion, peppers, daikon, and ginger, until soft.
  • Remove from the heat and place in a bowl. Combine with the remaining vinaigrette ingredients.
  • Cover and reserve until needed.

Smoking the Black Cod

  • Remove the fish from the marinade and preheat your grill or smoker to 300 degrees, set up for indirect heat.
  • Cook the cod at 300 degrees, indirect, until done. This typically takes about 20 minutes. The internal temperature of the fish should be about 140-150 degrees.
  • Serve the fish over rice and topped with the sweet pepper and onion vinaigrette.

Nutrition

Calories: 453kcalCarbohydrates: 36gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 71mgSodium: 2117mgPotassium: 752mgFiber: 4gSugar: 23gVitamin A: 3792IUVitamin C: 164mgCalcium: 44mgIron: 2mg
Keyword fish, ginger, mirin, miso, sake, Smoked, sweet peppers
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