Entree: Peru – Nikkei Peruvian – Nikkei Miso Cod (Peruvian-Japanese marinated miso-glazed black cod)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 25 min

Ingredients

- 4 black cod fillets, approx. 6 oz (170 g) each
- 1/2 cup (120 g) white miso paste
- 3 tbsp (45 ml) mirin
- 3 tbsp (45 ml) sake
- 2 tbsp (25 g) brown sugar, packed
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 ml) neutral oil (vegetable or canola)
- 1 tbsp (15 ml) aji amarillo paste (or substitute mild yellow chili paste)
- 1 tbsp (15 ml) fresh lime juice
- 2 scallions, thinly sliced
- Lime wedges for serving
- Toasted sesame seeds for garnish
- Salt and freshly ground black pepper, to taste

Instructions

1. In a bowl, whisk together white miso paste, mirin, sake, brown sugar, soy sauce, sesame oil, aji amarillo paste, and lime juice until smooth to form the marinade.
2. Pat the cod fillets dry with paper towels, season lightly with salt and pepper, and place in a shallow dish or resealable bag. Pour the marinade over the fillets, ensuring they are evenly coated. Cover and refrigerate for 4–12 hours (overnight preferred) to develop flavor.
3. Preheat the broiler to high and position a rack about 6 inches (15 cm) from the heat source; alternatively, heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil.
4. If broiling: remove excess marinade from fillets (wipe off but leave a thin coating), place fillets on a foil-lined baking sheet skin-side down, and broil 6–10 minutes until edges are caramelized and fish flakes easily. If pan-searing: sear fillets skin-side down 3–4 minutes until crisp, then flip and cook 2–4 minutes until cooked through and glazed.
5. Transfer to plates, sprinkle with sliced scallions and toasted sesame seeds, and serve with lime wedges alongside a simple Nikkei salad or steamed rice.