Tangerine–miso Glazed Black Cod

• bendras laikas: 13 minutes

Ingredientai

Golden. Umami-rich. Bright citrus finish.

Black Cod • Tangerine–Miso Marinade • Shiitake & Oyster Mushrooms

Crisp Sushi Rice • Banana Squash Purée • Chili Oil • Hot Honey • Perilla

Inspired by the iconic Nobu miso black cod, adding fresh tangerine juice brought a lighter, more aromatic balance to the glaze.

This is one of those dishes where patience pays off. A long marinade, high heat, and just enough caramelization.

Recipe below ⤵️ Save this one.

Be inspired. Make something new. 🤜💥🤛

¼ cup Sake

2 tablespoons Mirin

⅓ cup White Miso Paste

¼ cup Sugar

2 Tangerines, juice only

Avocado oil spray, as needed

12 oz Black Cod, bones & skin removed

Nurodymai

In a small saucepan over medium heat, combine the sake and mirin; cook for 1-2 minutes.

Lower the heat and whisk in white miso paste and sugar; cook until dissolved.

Simmer for 2 minutes, remove from heat; cool to room temperature.

Slice the black cod into 3-4″ pieces.

Place in a zip lock bag; pour the marinade over the fish.

Toss together gently to coat evenly.

Marinate in the fridge for 2-3 days before cooking.

Preheat the air fryer at 425°.

Meanwhile, place foil on the tray and spray with avocado oil spray.

Place the fish with skin removed side down.

Air fry for approx. 9 to 11 minutes or preferred caramelization.

Serve with your favorite accompaniments!!