Last Friday, Bryan and I went to Disneyland and California Adventure. When we told our parents that we were going to Disneyland, both of our moms said that it is for little kids. NO! NO! NO! So not true!
Bryan grew up with Disneyland. His parents took him there a few times when he was little. For me, Disneyland doesn’t exist in Hong Kong until 2005. But I have always loved Disney movies and characters (I adore Winnie the Pooh!). Being in Disneyland is like in a different world. Everything is nicely decorated. Staffs are friendly. Everyone is joyful. You can forget everything about the real world and enjoy the moment.
Other than taking our favorite Indiana Jones ride and trying the new Radiator Springs Racers in Cars Land, we were determined to try some popular food, like lobster roll, corn dog, and cheddar garlic pretzel twist. Turkey leg and churro definitely can’t be missed. It was such a HOT and HUMID day, Dole whip float (picture below) and Boysen apple freeze were extra incredible! Even though we were running around sweating, we had a lots of fun! We enjoyed every minute of it. We hope to go back very soon!
Now onto this super easy black cod recipe!
Black cod is also known as butterfish. Its texture is silky and rich. If you love fish, but are scared to cook them at home. Black cod is your best friend. It is so fatty that is not easy to dry out during cooking.
This miso marinade black cod is sure remarkable! The fish was buttery and moist with the umami miso flavor and a little sweetness. I love the pairing with the slightly vinegary cucumbers. The flavors were perfectly balance. I served them with steamed rice and bak choy. This fish required very little cooking, but the end result was impressive. It looked gorgeous with the nicely browned top and the flavors were clean and different. If you are planning a small dinner party, this black cod will make your guests very happy.
Broiled Miso Black Cod
– 2 (6 – 8-ounce) black cod fillets
– ¼ cup mirin
– ½ cup sake
– ½ cup white miso paste
– ¼ cup plus 2 tablespoons sugar
– 1 Persian cucumber (thinly sliced)
– ½ teaspoon salt
– 1 tablespoon rice wine vinegar
– ¼ teaspoon sugar
– dash red pepper flakers
- In a small saucepan over high heat, combine the mirin and sake. Bring to a boil. Remove from heat. Stir in the miso until dissolved. Add sugar. Return pan to stove and cook over low heat until sugar has dissolved. Remove from heat and let it cool to room temperature.
- Place the fish fillets in a medium non-reactive baking dish. Pour the marinade over. Cover with plastic wrap and refrigerate overnight.
- For the relish, toss the sliced cucumbers with salt. Put them in a colander to drain for 20 minutes. Pat dry with paper towels. Combine with vinegar, sugar and red pepper flakes. Refrigerate for about 30 minutes.
- Preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lightly grease with vegetable oil.
- Back to the fish, lightly blot the marinade from the fillets with paper towels. Place them on the prepared baking sheet. Broil until lightly browned and fish is opaque in the center, about 6 – 8 minutes. Transfer the fillets to serving plates. Serve immediately with cucumber relish and hot steamed rice.
- My fish was marinade for only 6 hours. It was good, but I know it would be even better overnight.
- To test whether the fish is cooked or not. Poke a thin skewer into the flesh. If you feel it puncturing through membranes, you need to cook the fish a little longer. If it slides smoothly in and out, the fish is ready.
(Adapted from Emerils.com)