Beacon miso cod
Dear SOS: Beacon in Culver City serves a very delicious cod with a
sweet miso sauce. I can’t help but order it, or share it, whenever I
am there, and I would love the recipe.
Farrel Jane Levy
Los Angeles
Dear Farrel: Chef Kazuto Matsusaka of Beacon, where the menu is
California-Asian, serves this moist, delicately flavored cod with
warm green beans in a rice vinegar and oil dressing.
In a double boiler over simmering water, combine the miso,
sugar, sake and mirin and whisk until the sugar dissolves, about 4
minutes. Remove from the heat and cool. Refrigerate until the
marinade is cold, about 20 minutes. Place the marinade in a baking
dish and add the black cod pieces, turning to coat thoroughly with
the marinade.
Cover with plastic wrap and refrigerate for 24 to 48 hours.
Remove the cod from the marinade and scrape off most of the
marinade.
Heat the broiler. Place the cod on a greased foil-lined baking
sheet. Place the baking sheet approximately 6 inches below the
broiler unit. Broil 7 to 10 minutes, depending upon the thickness of
the fish, until evenly brown. The fish should flake easily. If not,
broil a little longer. Sprinkle with a touch of rice vinegar and
serve immediately.
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