Ingredients
- •4 black cod fillets (6 oz each)
- •¾ cup white miso paste
- •½ cup mirin
- •¼ cup sake
- •3 tbsp honey
- •2 tbsp sambal oelek or sriracha
- •2 tbsp yuzu juice (or lime juice)
- •1 tbsp yuzu zest (or lime zest)
- •2 tsp sesame oil
- •3 cloves garlic, minced
- •1 tbsp ginger, grated
- •2 tbsp chili oil
- •3 green onions, sliced
- •2 tbsp sesame seeds
- •Fresh cilantro leaves
- •Lime wedges
Instructions
Make spicy miso marinade by whisking white miso, mirin, sake, honey, sambal oelek, yuzu juice, yuzu zest, sesame oil, garlic, and ginger until smooth.
Reserve 1/3 cup for serving sauce.
Coat cod fillets completely with remaining marinade. Cover and refrigerate 24–48 h.
Preheat sous vide to 124°F (51°C).
Remove fillets from marinade and gently scrape off excess, leaving thin coating.
Seal fillets carefully in bags and cook 45 min to 1 h.
Warm reserved marinade gently, thinning with water if needed.
Remove fillets from bags and place on foil-lined baking sheet.
Broil 2–3 min 6 inches from heat until golden and caramelized.
Carefully transfer to plates and drizzle with warmed sauce and chili oil.
Garnish with green onions, sesame seeds, and cilantro leaves.
Serve with lime wedges for squeezing.
Notes
- •Yuzu adds authentic Japanese citrus flavor but lime works well as substitute
- •Adjust heat level by using more or less sambal oelek
- •Chili oil adds beautiful red color and extra spice