Dear Chef John, I made this last night exactly to your recipe, but with gummy shark instead of cod. It was the best fish we have ever had. You are a legend.
Hi, chef John! Love your videos. One tip for the sauce from a Japanese fan. When preparing the sauce, we don't heat up all the ingredients, but only Mirin and sake to take the alcohol out. Just like wine. Then cool it down and mix up with other stuff. So you don't lose any flavor of miso by boiling it. (You didn't boil it but I just thought you would like to cook as properly as it can be) Everything else looks awesome!
White miso is so-called because its short fermentation period of just a few month results in a less pronounced Maillard reaction, hence a lighter color relative to other types of miso, notably red miso, which is fermented for more than one year. The difference in fermentation time also results in different flavor profiles, with white miso having a lower sodium content and higher sugar content, while the opposite is true for red miso. And while the ingredients used have an effect on the color of the final product, the deepening of color can mostly be attributed to the longer fermentation process.
This is insanely good! I added a good splash of rice vinegar, a teaspoon of kikkoman soup base, and some red chili paste. My guests said it was the best fish they'd had in years! Thanks for the inspiration!
Sablefish is honestly the best fish I ever had in my life. In my opinion, It has 3x the flavor of salmon. If you ever have the chance to try it, it taste a lot like a filet mignon with a fish smell.
I swear, I paused the video and prepared myself for you to say "here is a little trick I use - see that cupcake pan? Remove it"........ I pre-laughed, but then I learned something neat. Thanks, CJ!
I love your work John. I've yet to see a recipe that didn't look delicious. Unlike many food network stuff I have great confidence that you believe in every recipe you share.
Oh also, miso works really well with tilapia too! I usually just have a few tablespoons of miso with rice wine and white pepper, message it into the fish and let it marinade for a few hours, and broil it for a few minutes and tada! Great for a good weekday meal :) serve with a slice of lemon and your preferred starch
ahaaaa i had this on my menu in culinary school 2 weeks ago. miso glaze is delicious. i served it with some green bean wasabi puree, roasted fingerlings, and some sauteed bok choy.
I generally don't enjoy eating cooked fish cause I find it dry; however, Miso and Black cod go so well together. It's like match made in heaven. It's also harder to screw up cooking Black Cod too because of it's higher fat content (good fat).
just found your version of this! i marinate my fish up to 48hrs in the sauce. the only difference i've noted is the fish texture is a bit better w/ at least an overnight marinade
Lovely recipe!!! Looks absolutely amazing. I love miso butterfish (as we call it in Hawaii). However, no offense meant, but just for future reference, the pronunciation of those two Japanese words should be: Mirin = "mee-reen" Sake = "sah-keh" or "sah-kay"
FUCK YOU CHEF JOHN IS PERFECT HOW DARE YOU CORRECT HIS MISTAKE FOR HIS BENEFIT. And didn't you know that words change? If chef john says it's socky then the nips should change their pronunciation to match the way WE say it because we're ignorant and don't like to be corrected.
As a university student in the eu at the moment on a fairly tight budget, I'm wondering if I can substitute the salted cod with cheaper fish that I can salt before preparing the dish. I guess i'll just have to give it a try.
so i used to work at Nobu(los angeles), owned by Robert DeNiro, and if you'd like, chef john, i still have all of those original recipe books(including the "DenMiso" sauce) and all the makings for the black cod... lemme know!!!
Substituting the sugar with maple syrup makes it taste even better! Or smoked maple syrup, for that additional smoky flavor. But I think Japanese chefs will hunt me down, lol. (If using Saikyo miso, might be better to just ditch the sugar or maple syrup, though.)
I love how the fish is so juicy! Cooking fish too come out that way is a lot like chicken breasts. There's a fine line between the time where it's done & juicy vs starting to dry. Looks really good!
Hi Chef John! I love your videos. My girlfriend and I have been following you for months now. And since you are doing some Asian recipe, how about you try some korean galbi? Hope you read this! Bye!
Check out the recipe: www.allrecipes.com/Recipe/237637/Miso-Glazed-Black-Cod/
can i replace the sake with more mirin?
Dear Chef John, I made this last night exactly to your recipe, but with gummy shark instead of cod. It was the best fish we have ever had. You are a legend.
Hi, chef John! Love your videos. One tip for the sauce from a Japanese fan.
When preparing the sauce, we don't heat up all the ingredients, but only Mirin and sake to take the alcohol out. Just like wine.
Then cool it down and mix up with other stuff. So you don't lose any flavor of miso by boiling it. (You didn't boil it but I just thought you would like to cook as properly as it can be) Everything else looks awesome!
Agreed. Just heat up the mirror and the sake. I actually use this step to dissolve the sugar. Then let it cool down and mix in the miso.
I had this three times while I was in vegas at Nobu. Soooooo good!
When I had this dish at Nobu in Vegas I was blown away. One of my top food experiences so far for sure. This brought back good memories :)
Broiled fish is one of the most wonderful dishes to make, so simple and elegant, healthy to boot!
White miso is so-called because its short fermentation period of just a few month results in a less pronounced Maillard reaction, hence a lighter color relative to other types of miso, notably red miso, which is fermented for more than one year.
The difference in fermentation time also results in different flavor profiles, with white miso having a lower sodium content and higher sugar content, while the opposite is true for red miso.
And while the ingredients used have an effect on the color of the final product, the deepening of color can mostly be attributed to the longer fermentation process.
Chef John, you are a real life saver!
My favorite dish from Nobu. So glad to get a solid recipe to try at home.😋
His voice makes everything seem fun!
I will try this with Northern pike or Lake Trout. I do hate to buy fish but rather get them fresh.......myself. Looks good!
Excellent just made it both wife and daughter devoured it cheers chief thanks......
You always brighten up my day Chef John, thanks for making lots of great videos!
This is seriously one of the best things I have ever eaten!
White miso is milder than red miso..so it's used more for fish..can't wait to try this recipe. Thanks Chef John!
This is insanely good!
I added a good splash of rice vinegar, a teaspoon of kikkoman soup base, and some red chili paste.
My guests said it was the best fish they'd had in years! Thanks for the inspiration!
I made this with Salmon and it was absolutely delicious!
Miso looking forward to making this.
this is bacon 😂👌🏼
I love your sense of humor
You and Richard Blais are my fave!! Lol your videos always put me in a good mood.
Sablefish is honestly the best fish I ever had in my life. In my opinion, It has 3x the flavor of salmon. If you ever have the chance to try it, it taste a lot like a filet mignon with a fish smell.
"You are the Richard Blais of your glaze" Love it!
this literally made my mouth water. also: i love eating fish for brekky. great recipe!
! I love that word "brekky" (o:
ixkey thanks! that's how i roll :)
Ariyele Ressler ixkey This forum is fun :)
! Fun (o:
I swear, I paused the video and prepared myself for you to say "here is a little trick I use - see that cupcake pan? Remove it"........ I pre-laughed, but then I learned something neat. Thanks, CJ!
I love your work John. I've yet to see a recipe that didn't look delicious. Unlike many food network stuff I have great confidence that you believe in every recipe you share.
That fish is looking gooood :)
Cod has worms in them. It's common in these fish. Look it up. Still good eating though ;)
It tastes so, too (o:
this is why I love your channel
Just made it and it is so so good!!!! Thanks Chef, you are the best!!!!
Oh also, miso works really well with tilapia too! I usually just have a few tablespoons of miso with rice wine and white pepper, message it into the fish and let it marinade for a few hours, and broil it for a few minutes and tada! Great for a good weekday meal :) serve with a slice of lemon and your preferred starch
OMG You have the best accent every! I really enjoyed watching your video because of your pronunciation.
Richard Blase gettin a shout out. Nice. Great season of top chef...
Oh yeah ! My kind of dish ! Will definitely try this ! Thanks chef john !
I dont like fish. but that really looked amazingly delicious. 10/10 will make
I've been waiting for this recipe forever!
I just bought fish today, can't wait to try it!
Love the recipe, thanks! I prefer to cook on parchment instead of aluminum foil.
ahaaaa i had this on my menu in culinary school 2 weeks ago. miso glaze is delicious. i served it with some green bean wasabi puree, roasted fingerlings, and some sauteed bok choy.
LOVE YOU CHEF JOHN !
That looks amaaazing, I've always heard miso and fish are amazing together but I've never had it
I generally don't enjoy eating cooked fish cause I find it dry; however, Miso and Black cod go so well together. It's like match made in heaven. It's also harder to screw up cooking Black Cod too because of it's higher fat content (good fat).
I've made this with tilapia and it turned up pretty good!
Looks fantastic again John good stuff
I Like all your videos as soon as I hear "Hello this is Chef John"
OMG! I have to try this for sure, looking so tempting that I'm drooling. haha.
Thanks for sharing Chef, will try this looks do good and easy to prepare.
great recipe, chef!! I love miso, and I love cod. What a nice combination
This is my favorite fish recipe. I add some finely grated ginger too. Works great on salmons too.
This good be. Very nice recipe. Simple yet brilliant.
I just made this with COD and it was glorious!
just found your version of this! i marinate my fish up to 48hrs in the sauce. the only difference i've noted is the fish texture is a bit better w/ at least an overnight marinade
Thanks Chef for another excellent recipe and most enjoyable video.
Miso happy to see another recipe from you! You so good. You the best cookeroo!
This fish tastes as good as on its own.
I love me a big black cod.
Just had to go there. ..lol.
XPHALCON Chef John started it@ 2:34. :)
And I like my coffee like my women!
hahahah
@@brenttesterman1198 Cold and Bitter
I'm that guy who lives off frozen food. Pop it in the oven and call it a meal. Your videos really inspire me to want to learn how to cook.
Cool! You'll live significantly longer, and have many more lovers.
John your such a nice person I really enjoy your videos God bless you brother after all you are the Richard glaze of your glaze
ARE YOU SERIOUS!? Cheff John has nearly 1million subs now?! i just realized it, congrats man x)
Omg! looks so delicious!
Lovely recipe!!! Looks absolutely amazing. I love miso butterfish (as we call it in Hawaii).
However, no offense meant, but just for future reference, the pronunciation of those two Japanese words should be:
Mirin = "mee-reen"
Sake = "sah-keh" or "sah-kay"
FUCK YOU CHEF JOHN IS PERFECT HOW DARE YOU CORRECT HIS MISTAKE FOR HIS BENEFIT. And didn't you know that words change? If chef john says it's socky then the nips should change their pronunciation to match the way WE say it because we're ignorant and don't like to be corrected.
MicahTheZombie Best ignorant American comment i've seen. Well played.
But that's not the correct pronounciation though...
Ok weeb
It is a very beautiful day! Today I found you and your amazing channel, this will be a great adventure...
Nice...your awesome chef
I just made this for dinner, and it was amazing :-)
That means I am, for yet another day, left without a good recipe to go with my Slim Jim fried rice.
Oh well, maybe tomorrow.
This tastes AMAZING on Salmon too and I sprinkle it with sesame seeds :)
Fish and veggies!The healthiest diet!
Couldn't find black cod anywhere so made this with salmon and it was so goodddd
Check with your grocer or fish monger, may be called sable fish, which is a very popular name for black cod in some areas/regions
yum I love miso.
Looks delicious as usual, Chef John!
Chef John is the man
Looks good! I got to try this. Have to confess though, that every time I've made cod it's come out rubbery.
We usually add ginger to that miso in Japan.
Simple and Delicious!
This looks good! His voice cracks me up, but I love the way that he breaks everything down! LOL
So succulent!
Oh my god.. it looks sooooo delicious.
I want to taste it so bad D:
0:55 It sounds like you said "Swedish Japanese cooking wine"
he didn't say that?
olx222
I think he said sweetish but I could be wrong and it might actually be a bi-cultural product :/
***** lol great one :-)
Fuck Japan. They killed my grandpa's business.
He meant “sweet-ish”
I shall prepare this this evening.
Beautiful!!
Cod, a provocative fish!
As a university student in the eu at the moment on a fairly tight budget, I'm wondering if I can substitute the salted cod with cheaper fish that I can salt before preparing the dish. I guess i'll just have to give it a try.
Great job as usual. I wish you had turned the fish around and broiled the skin the way they do at Nobu.
I really don't like fish but I would try this. :)
so i used to work at Nobu(los angeles), owned by Robert DeNiro, and if you'd like, chef john, i still have all of those original recipe books(including the "DenMiso" sauce) and all the makings for the black cod... lemme know!!!
Substituting the sugar with maple syrup makes it taste even better! Or smoked maple syrup, for that additional smoky flavor. But I think Japanese chefs will hunt me down, lol.
(If using Saikyo miso, might be better to just ditch the sugar or maple syrup, though.)
I love how the fish is so juicy! Cooking fish too come out that way is a lot like chicken breasts. There's a fine line between the time where it's done & juicy vs starting to dry. Looks really good!
Looks good
do you recommend avoid eating skin? I've never had it add anything to a meal, just curious.
Your videos are GREAT dude. Keep on!!!!!!
Hey guys, Chef Jon try using black vinegar instead of regular vinegar it’s so extra yummy
I like this!
10/10 would try
Where is the cayenne... what have you done with the real chef John...
🤣🤣🤣
Miso Butterfish is my favorite!
It's called white miso because white beans are used! There's also black miso which uses black beans, and makes the miso a darker brownish colour.
Omg this is my favorite dish!! Is this a copycat recipe or just a similar one?
lets get a sammich video up soon. ive been craving them lately
it IS quite provocative
"You like this. Everybody likes this"
when can we get the recipe for slim Jim fried rice?
It's called white Miso because it uses the the largest amount of rice during fermentation and the color is usually white to light beige in color.
White miso has rice and soy beans in it. The rice mellows out the flavor and also lightens up the color and thus white miso.
Hi Chef John!
I love your videos. My girlfriend and I have been following you for months now.
And since you are doing some Asian recipe, how about you try some korean galbi?
Hope you read this!
Bye!