Sake Poached Black Cod with Sake Soy Miso Glaze

Feb 06, 2007 by kiteless | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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Sake-poached Black Cod with Sake-Soy-Miso glaze, udon noodles and gingered carrots

For cod:
24 oz black cod, portioned into 4 pieces, bones removed

For poaching liquid:
1 cup dashi stock (follow directions on back of dashi)
1/2 cup mirin
1/2 cup sake
few cloves garlic, smashed (not shown)
few coin-sized pieces of fresh ginger (not shown)

For sake-soy-miso sauce:
1/2 cup sake
1/2 cup soy
2 TB miso
1/4 tsp dried ginger or 3/4 tsp fresh grated ginger
2-3 TB brown sugar, to taste
Sesame oil

Step 1

Make sauce: combine sauce ingredients in a small saucepan. Stir and bring to boil. Reduce and let simmer for 15 minutes until thickened. Taste for sweetness and adjust as necessary. Sorry I didn't really take any pics of this in action; I had all 4 burners going at once! For cod: Simply combine poaching liquid ingredients in a straight-sided skillet. Bring to simmer; add cod pieces and simmer gently, covered, for 7-10 minutes. This was my first time poaching fish; I think my cod fell apart a little bit because I had it bubbling too rapidly, so be gentle.


Step 2

I also boiled up some udon noodles and tossed it in some of the the sauce. I also peeled some top-on carrots, tossed them with butter, fresh ginger, a little water, salt and pepper and let them steam in a skillet until the water was dry and the carrots were tender. Add more water if necessary to prevent burning.


Step 3

Image of everything cooking:


Step 4

Spoon sauce over the cod and serve.

Now that you have learned how to make sake poached black cod with sake soy miso glaze, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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