the Breville Test Kitchen

Miso Black Cod

Name: Miso Black Cod
Cook time: 1200 s
Total time: 3600 s
Yield: Serves 2
Ingredients: 2 tsp sake; 2 tsp mirin; 2 tbsp shiro miso; 1 tbsp granulated sugar; 2 black cod fillets - skin on, approximately 200g each; 1 tsp neutral flavored oil - for searing; 1 lime - cut into wedges, to serve; 3 tbsp white sesame seeds - toasted; 1 tbsp granulated sugar; 2 tbsp light soy sauce; 1 tsp mirin; 1 tsp rice vinegar; 150 g green beans - cut into 3cm lengths; 2 baby cucumbers - sliced crosswise; 4 radishes - thinly sliced; 1 green onion - thinly sliced

Soft, juicy cod, cooked sous vide in a sweet, savory umami bath of miso and mirin. Cooked to melting perfection...every time!

The HydroPro™

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1 hr total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

For the marinade

2 tsp sake
2 tsp mirin
2 tbsp shiro miso
1 tbsp granulated sugar

For the black cod

2 black cod fillets
skin on, approximately 200g each
1 tsp neutral flavored oil
for searing
1 lime
cut into wedges, to serve

For the sesame seed dressing

3 tbsp white sesame seeds
toasted
1 tbsp granulated sugar
2 tbsp light soy sauce
1 tsp mirin
1 tsp rice vinegar

For the vegetable salad

150 g green beans
cut into 3cm lengths
2 baby cucumbers
sliced crosswise
4 radishes
thinly sliced
1 green onion
thinly sliced

Instructions

1
Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.
2
To make the marinade, whisk the sake, mirin, miso and sugar together in a small bowl. Place the cod fillets in a microwave-safe, zipper-lock freezer bag, side by side, ensuring the fillets are separated. Add the marinade and rub to coat the cod fillets evenly. You can either place the bagged cod fillets in the water bath or refrigerate until the water has preheated.
Tip: The fillets can be marinated in the refrigerator for 30 minutes or up to 2 days. The longer the fillets are marinated, the firmer the fish texture will be, acquiring more of the sweet and savoriness of the marinade.
3
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Lean Fish, then select the cut shape that best matches your cod fillets. Enter the thickness, select Fresh, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To make the sesame seed dressing, use a mortar and pestle to grind the sesame seeds to a rough textured paste. Stir the sugar, soy sauce, mirin and vinegar into the sesame paste.
Tip: Alternatively, use a food processor to grind the sesame seeds.
6
To prepare the vegetable salad, blanch the green beans in boiling water. Remove from the water and refresh in ice water. Dry thoroughly on a tray lined with paper towel. Place the beans, cucumbers, radishes and green onion in a large bowl with the sesame seed dressing and turn to coat.
7
When the timer signals that the black cod is done, carefully remove the bag from the water. Remove the fillets from the bag and place on a paper towel lined cooling rack set over a tray. 
8
Heat a cast iron skillet or heavy-based frying pan over medium-high heat. Once heated, place a sheet of parchment paper in the pan and add the oil. Add the black cod to the pan and sear for 30 seconds on each side to caramelize the miso dressing.
9
Transfer the black cod to a serving plate and serve with the vegetable salad and lime wedges.