Amino Miso-Glazed Black Cod
Rich, buttery black cod meets a sweet and savory miso glaze, enhanced with COCOES Aminos and COCOES Syrup. Perfectly caramelized for a melt-in-your-mouth bite!
250g Black Cod Fillet
Cooking spray
1 ½ tbsp miso paste
1 tbsp water
1 tsp mirin (Japanese sweet rice wine)
1 tsp sake (Japanese rice wine)
1 tsp CÓCOES Organic Coconut Flower Syrup, Light
1 tbsp CÓCOES Organic Coconut Flower Aminos
- In a bowl, whisk together miso paste, water, mirin, sake, CÓCOES Aminos, and CÓCOES syrup until smooth.
- In a small skillet over medium heat, add the mixture and stir continuously. Let it simmer until slightly thickened, about 2-3 minutes. Remove from heat and let it cool.
- Brush the cooled miso glaze generously over the black cod fillets, coating them evenly.
- Line a baking sheet with parchment paper and lightly coat it with cooking spray. Place the cod fillets on the prepared sheet.
- Preheat the oven to 200°C (392°F). Broil the fillets for 5 minutes per side, until golden and caramelized.
- Plate the glazed black cod and pair it with your favorite sides, such as steamed rice, sautéed greens, or miso soup.
