Keto Miso Marinated Black Cod
This miso glazed black cod recipe is a Japanese classic. You won’t be able to resist its delicious and delicate texture. It’s one of my favourite ways to enjoy fish! If you cannot find black cod at your local supermarket, skin-on salmon fillet is a great substitute.
PREP TIME
30 minutes
COOK TIME
20 minutes
INGREDIENTS
7
Serves: 8
Ingredients
- 8 whole8 whole8 whole Black Cod, filets, or salmon filets
- 0.5 cup0.5 cup0.5 cup White Miso Paste
- 0.333 cup0.333 cup0.333 cup Homemade Keto Mirin (click for recipe)
- 0.333 cup0.333 cup0.333 cup Sake, plus more as needed
- 0.25 cup0.25 cup0.25 cup Allulose, or as desired
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Kosher Salt, as needed
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Avocado Oil, as needed
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the black cod filets: Sparingly pour some sake over the filets to coat both sides in a bowl.
- Transfer the fish filets to another bowl and sprinkle on some kosher salt. Set aside for 20-25 minutes to allow the kosher salt to draw out the excess liquid. Keep the sake in the bowl for later use.
- To an airtight container, combine the ingredients for the marinade: 1/2 cup white miso, 1/3 cup keto mirin, 1/3 cup sake, and 1/4 cup powdered allulose (adjust the sweetness as desired). Mix the ingredients well to combine.
- Dip the cod filets back into the sake to rinse off the salt. Using a piece of paper towel, remove the salt and sake before adding the filets to the marinade.
- Add the cod filets to the marinade and coat evenly. Cover the container with a lid and refrigerate for at least 24 hours.
- When ready to cook, preheat a cast iron pan on low heat. Add some avocado oil to the pan and gently wipe off the excess marinade with a paper towel.
- Cook the filets on both sides on low heat until lightly brown, (for about 15-20 minutes). Note: cook time will differ depending on the thickness of each filet.
- Use a blow torch to char the filets after it is cooked through. Garnish with sliced green onion and miso sauce (see note). Serve with cauliflower rice if desired.
Notes
Add the miso sauce to a small saucepan and bring it to a boil on medium heat before using. Adjust the consistency and sweetness as desired by adding more water and powdered allulose.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free FODMAP Free Gluten Free Keto Nightshade Free Nut Free Seafood Shellfish Free Side Dishes Sugar Free| This is our estimate based on online research. | |
| Calories: | 279 |
| Fat: | 19 g |
| Carbohydrates: | 5 g |
| Protein: | 16 g |
| Cholesterol: | 55 g |
| Sodium: | 791 mg |
| Fiber: | 0 g |
| Sugars: | 4 g |
| Calculated per serving. | |
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