Description

Ingredients

• 🐟 700 g black cod fillets, skin on (1.54 lb) Original: 🐟 700 g black cod fillets, skin on (1.54 lb)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz) Original: 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• 🫒 10 ml neutral oil (2 tsp / 0.34 fl oz) Original: 🫒 10 ml neutral oil (2 tsp / 0.34 fl oz)
• Glaze Original: Glaze
• 🥣 60 g white miso (¼ cup / 2.1 oz) soy Original: 🥣 60 g white miso (¼ cup / 2.1 oz)
• 🌶️ 35 g gochujang (2 tbsp / 1.2 oz) Original: 🌶️ 35 g gochujang (2 tbsp / 1.2 oz)
• 🍯 25 ml honey or sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz) Original: 🍯 25 ml honey or sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz)
• 🍶 30 ml mirin or rice wine (2 tbsp / 1 fl oz) Original: 🍶 30 ml mirin or rice wine (2 tbsp / 1 fl oz)
• 🥣 15 ml soy sauce (1 tbsp / ½ fl oz) glutensoy Original: 🥣 15 ml soy sauce (1 tbsp / ½ fl oz)
• 🧄 8 g garlic, finely grated (3 cloves / 0.28 oz) Original: 🧄 8 g garlic, finely grated (3 cloves / 0.28 oz)
• 🫚 6 g ginger, finely grated (2 tsp / 0.21 oz) Original: 🫚 6 g ginger, finely grated (2 tsp / 0.21 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• Scallion crunch Original: Scallion crunch
• 🧅 80 g scallions, thin sliced (⅔ cup / 2.8 oz) Original: 🧅 80 g scallions, thin sliced (⅔ cup / 2.8 oz)
• 🥒 200 g cucumber, ribbons (2 cups / 7 oz) Original: 🥒 200 g cucumber, ribbons (2 cups / 7 oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🥣 10 ml rice vinegar (2 tsp / 0.34 fl oz) Original: 🥣 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🧂 1 g salt (¼ tsp / 0.04 oz) Original: 🧂 1 g salt (¼ tsp / 0.04 oz)

Preparation

• Dry brine the fish Pat cod very dry, season with salt, then rest uncovered in the fridge 30 minutes to firm up the surface. 🐟
• Mix the glaze Whisk miso, gochujang, honey, mirin, soy sauce, garlic, ginger, and sesame oil until completely smooth and glossy. 🥣
• Coat and chill Brush a thick layer of glaze over the cod and chill 20 minutes so it clings and bakes like lacquer. ✨
• Heat the oven and pan Preheat to 220°C (425°F). Heat a heavy oven safe skillet 28 cm (11 in) over medium high for 2 minutes, add neutral oil. 🔥
• Sear skin side for structure Place cod skin side down and sear 2 minutes until the skin grips and starts to crisp, do not move it early. 🐟
• Roast to glossy Transfer the skillet to the oven and roast 7–9 minutes, until the glaze bubbles and the fish flakes but still looks juicy. ⏱️
• Quick broil for shine Switch to broil 240°C (465°F) and broil 60–90 seconds until the top is deeply lacquered, watch closely to avoid burning. ✨
• Make the crunch Toss scallions, cucumber, lemon juice, rice vinegar, sesame seeds, and salt, then rest 5 minutes to lightly pickle. 🥒
• Plate like a pro Serve cod on a matte black plate and pile the scallion crunch on top, spoon any pan glaze around the fish. 🍽️

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