味噌漬け黒タラ 80g

A.What is black cod? It is a deep-sea fish, also known as sablefish and called gindara in Japanese. Despite the name, it is not a true cod; it is valued for its soft, buttery texture and rich, mild flavour. This product is miso-marinated black cod, often called black cod miso, a Japanese preparation known as saikyo-zuke, in which the fish is cured in a sweet-savoury miso marinade made with white miso, sugar, mirin, sake and a little soy sauce. In terms of taste, the marinade gives the naturally buttery fish a gently sweet, savoury, umami flavour, with a caramelised surface once cooked. The result is a restaurant-style dish that is simple to prepare at home, because the fish is already marinated. It is supplied frozen as a single portion and must be cooked before eating. It contains fish, soya and wheat, so check the allergen information before serving. Keep it frozen until use; once defrosted, keep it refrigerated and consume within 24 hours, and do not refreeze. It is an easy way to enjoy a classic Japanese fish dish at home without preparing the marinade yourself.

A.Defrost it, then bake or pan-fry: that is the basic black cod recipe. This miso black cod recipe starts with the fish supplied frozen, which must be cooked before eating. First defrost it: leave it in the fridge for about half a day, or place the sealed pack under cold running water until thawed. Then wipe off any excess black cod miso marinade with kitchen paper, as the sugar and miso can burn easily. For the oven method, preheat to 170°C, place the fish on a lined tray and bake for about 10 minutes, watching it near the end and covering loosely with foil if it colours too quickly. Alternatively, cook it in a pan over medium-low heat, turning gently, until the surface is golden and the fish is cooked through and flakes easily. Whichever method you use, keep the heat moderate and watch it closely, because the miso glaze caramelises quickly. This makes it easy to follow how to cook black cod at home with minimal effort. Serve it immediately while hot. Cook thoroughly before eating. Once defrosted, keep it refrigerated, consume within 24 hours, and do not refreeze.

A.The easiest way to serve miso cod is also the simplest: with a bowl of plain steamed Japanese rice. The seasoning is rich and full of flavour, so even on its own one fillet is a satisfying meal and you do not need to add much at all. If you would like to round it out, though, a few optional sides work beautifully. For a traditional set meal, add miso soup and a small dish of pickles. Steamed greens such as pak choi, tenderstem broccoli or spinach make a fresh accompaniment, and a wedge of lemon or a little pickled ginger lifts the sweet, miso-rich glaze of black cod miso. For a lighter plate, serve the miso-marinated cod over a crisp salad or alongside soba noodles. So if you are wondering what to serve with miso-glazed black cod, the answer is as little or as much as you like, as it is just as good kept simple. Serve it straight away while hot, when the glaze is at its glossy best, and one generous fillet is enough for a special weeknight dinner or an easy dish when entertaining. As this dish includes fish, soya and wheat, do double-check the allergens when cooking for guests. However you plate it, miso glazed cod makes an easy but impressive Japanese meal at home.