This is the number one most asked for dish from all of Chef Gina Clarke's celebrity clients
Gina Clarke's Famous Miso Cod
Why it's on our list
When we were living together in LA circa mid 2000's the hottest spot in town was a casual yet hip sushi place called Izakaya. That is where our favorite black cod dish was served.... perfectly cooked, buttery in texture, sweet and sour in taste. We still dream about it but now we don't have to because we found a better one!
When Chef Gina Clarke joined us on S2 Episode 4, she shared with us what all of celebrity clients including U2, Jason Momoa, Dax Prescott and Barbara Streisand, beg her to make for their parties. The number one request is her miso cod. She has so graciously shared with us the recipe and let's just call it what it is....PANTY DROPPER!!!
Ingredients
For the marinade
2 cup sake
2 cup mirin
1 cup hikari miso paste
3/4 cup light brown sugar
1 tbs minced ginger
3 tbs chopped cilantro stems
1 tbs tamari
1 tsp yuzu
Directions
In a medium sized pot over medium low heat place sake, mirin,
ginger and cilantro. Bring to a simmer. In a medium mixing bowl add miso
and brown sugar. Place the bowl over the pot to make a double boiler.
Once liquid is reduced by ¾ of its original volume, add to the bowl. Remove
bowl from heat and gently stir all ingredients in bowl till incorporated, add
tamari and yuzu. Cool marinade in the refrigerator. Once cooled, transfer to
a glass container with a lid. Marinade can be used for up to three months.
For the cod
6 oz black cod filet skin on
1/4 cup miso marinade (recipe)
2 tbs olive oil
1 tbs sesame oil
1 lemon slice cut into slices
1 tsp sliced butter
Salt & Pepper to taste
1 glass 20oz container with lid
1 small plate
1 cod spatula
1 medium non stick pan or cast iron skillet
Directions
Score skin of cod. Season all sides with salt & pepper. Place cod in a glass
container and cover all sides with 1/4 cup of the miso marinade. Gently rub
marinade into cod. Cover the container and place in the refrigerator. Marinate
for 4 hours, up to 24 hours, rotating once halfway through. Remove cod from
marinade and place on a plate.
Preheat the oven to 350*. In a medium non stick pan or cast iron skillet, place
the pan over high heat. Once the pan is hot, place olive and sesame oil into the
pan, turn heat down to medium low. Once oil is hot, place the cod into the pan
flesh side down (Place the cod away from you, when oil splashes it goes towards
the back of the stove). Sear the cod until dark brown, around 2 minutes, be careful
not to burn the cod. Once the cod has reached the desired color, use a cod spatula
to gently flip the cod over to the skin side. Sear for 30 seconds to 1 minute just for
color. Turn the flame off, gently flip the cod over, place lemon slice on the cod, place butter on top of the lemon, place the pan with cod in it into the oven. Cook cod for
at least 7 minutes or until desired doneness, then remove pan from oven. With the
cod spatula remove cod from the pan and place on a plate with desired starch and vegetables.
Serve it up!
Where was the first restaurant you ever had miso cod? Send us a note!