Miso-glazed black cod
Black cod is fatty enough to survive a hard broiler, which is the whole reason this dish is made with it — the same glaze on a lean white fish burns before the middle is warm.
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Ingredients
For the whole dish · serves 4
- Black cod fillets1½ lb
- White miso paste1¾ oz
- Granulated erythritol½ oz
- Mirin or rice vinegara tablespoon
- Sake or dry sherrya tablespoon
- Pickled gingerto serve
- Scallionstwo, sliced thin
Served with
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+4g net · 168 kcal · 10 min · together 7g net, 498 kcal
Method
6 steps · 40 minutes
- Warm the miso, erythritol, mirin and sake together until smooth, then cool it completely.
- Coat the fillets and leave them in the fridge overnight if you can, or two hours at the least. This is a cure as much as a marinade.
- Wipe most of the marinade off before it goes near heat. Left thick, it is black before the fish is done.
- Broil skin down, 6 minutes, on a foil-lined sheet close to the element.
- It is ready when the flesh flakes into thick petals and the top is blistered in patches, not evenly browned.
- Pickled ginger and scallion on the side. No sauce and no lemon — the glaze is already sweet and salty enough.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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