Miso Black Cod - The Classic Japanese Favourite

[@TravelingWithLex]

Danged if this ain't the best cooking channel anywhere. Clear, no gimmicks, no "acting." Recipes I can actually do myself. Excellent production values without the constant badgering for subscribing, comments, responses to fake questions. Fascinating, well-informed explanations. Really, really refreshing. For the love of God - don't change anything, just keep it up!

[@NuttyNattie101]

This channel deserves a lot more attention, always find myself impressed and coming out with a deeper understanding.

[@deltaholmes173]

big fan of the narration, very clear and concise

[@2Rice]

This seems surprisingly simple and definitely something i want to try!

[@TempRawr]

Always love the way you teach us. Not just the skills but the reason and flavor we should be aiming for. With of course room for our own flavor

[@unaialday3902]

I discovered your channel just yesterday, and Im already subscribed. Your calm tone and depth when describing techniques and parallel explanations, offers a refreshing calmness to the typical fast paced quick cuts seen nowadays. Greetings from Spain!

[@Swan584]

First recipe I've seen do this skin side up, best way to do it!

[@KL-zv5ju]

Looks great. Love your videos. I always learn something new.

[@harrygallagher9121]

Love that trick with the starch my guy!!! Also great recipe & very well put together video

[@mikaellarsson7932]

Very nice indeed! I lived many years in Japan and had this a number of times. Now in Bucharest, Romania and I make a similar prep with salmon. Have a Korea/Japan shop nearby for miso and much more. I always make a few extra pieces for breakfast cold the next day. Along with rice and pickles, ginger sushi pickles from the shop are nice, but I also make my own nukazuke, a calm pet that can live for years.

[@DiscoCatsMeow]

My new favorite cooking channel. How do you not have more subs? I love that you do not talk about things unrelated. Just clear instructions that I can follow. Thank you!

[@flexforlex4124]

Been waiting for you to post this one since I discovered your channel. Happy new year indeed!

[@zm5973]

Great technique and knowledge

[@srlkngl]

Are you actually an artist playing in the kitchen?

[@xdkwolfx]

Hi there, Any substitute fish if you can't get sablefish?

[@w2kitchen]

You can substitute it with any oily, rich fish that has a similar buttery texture and high fat content, such as salmon, halibut, mackerel, Arctic char, or Chilean sea bass.

[@jasongans]

When did you remove the pin bones? Or just leave them in? I feel like restaurants usually have some bones left but they are easy to avoid once the fish is basically falling apart (though better without) 😊

[@w2kitchen]

Personally, I usually leave the pin bones in, as they’re so easy to avoid once the fish is cooked. But if you do want to remove them, I’d definitely recommend doing so after cooking-it’s much easier. Given the buttery texture of black cod, it can be tricky to remove them without damaging the flesh, especially with frozen fish (at least in my experience).

[@samramirez4595]

Is it possible place on the grill?

[@w2kitchen]

Certainly! I would cook it skin-side down first to crisp the skin, then flip to finish the top. To really get the skin charred and allow the fat to drip for that desired smokiness, I’d recommend cooking it at least halfway through skin-side down, then flipping and cooking for about 25% more before letting carryover heat finish it to the perfect doneness.

[@bonometal]

@@w2kitchen so in the video, you are cooking it skin-side up for the whole 7-10min, with the oven with heat top-bottom (no broiler). As an alternative, it could be to cook it skin-side down first with top-bottom heat, and then flip it over to have the skin-side up and use the grill/broiler function? Thanks for the clarification

[@HolDNutz]

I feel like I found an under the radar rapper before they blow up! Incredible

[@razvanpufuleti5254]

Kein Kommentar !!@ Perfektion ist erreicht worden !!! Wo wart ihr die ganze Zeit ? Ich bin Rentner und habe unendlich viel Zeit....kann ich euch auch irgendwo treffen ? Liebe Grüße von mir.... Razvan

[@souledgar]

Can you provide the amounts, if not the precise amounts, then maybe the ratios, for the marinade? As an beginner amateur home cook, this looks like a doable recipe, but I don't yet trust my ability to judge based on "feel" how much of each component to use, nor do I know what taste I'm looking for when tasting...

[@reginabillotti]

Recipe is in the description

[@w2kitchen]

My apologies! I updated the description after your comment but forgot to reply. Hope the added measurements help, and thank you for pointing it out!

[@estqwerty]

what is japanese picles ?

[@magpie7373]

Seems to be pickled ginger.

[@alexmart3931]

That's what I thought as well. Looks like what you get with your sushi alongside the wasabi horseraddish ​@@magpie7373

[@LandonEpps]

I’m not sure it’s ginger. I think it’s a homemade fukujinzuke done with only daikon.

[@w2kitchen]

@LandonEpps is right. This is Fukujinzuke, a soy sauce and vinegar-based Japanese pickle made mostly with daikon.

[@JuanHerrera1]

is most japanese food just sweet?

[@tdpmayhemyt]

To get close to the original recipe you must use something called, “sake kasu.”

[@cabrademora1]

:D

[@REMY.C.]

The title sounds like you're gonna tell us about the Japanese favorite COD game, Miso Black COD 😅

[@MikailSweenichov]

🤔 Nope 🥱