BLACK COD WITH MISO SAKE AND GINGER JUICE ENJOY DAN:

BACK COD WITH MISO SAKE AND GINGER JUICE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon ginger juice

1 cup sake

1 cup mirin

2 cups white or yellow miso paste

1/2-cup brown sugar

Four (6 Oz) fillets black cod

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   In sauce pan, bring mirin, sake and warm over medium-heat.

2.   Whisk in miso until dissolved about 5 minutes.

3.   Add sugar and stir until dissolved.

4.   Grate ginger into a bowl and squeeze the pulp to get the juice.

5.   Place marinate in baking dish to let cool.

6.   Add fish and ginger juice turn to coat.

7.   Cover and refrigerate for 1 or 2 days.

8.   Add the fillets to the hot pan and sear until golden brown and caramelized on the bottom, 30 second to 1 minute.

9.   Transfer fillets to a prepared baking sheet, seared side up.

10.                Bake until fish is cooked through and flakes easily, about 6-7 minutes.

11.                Transfer to individual pales and serve.

ENJOY DAN:                                                                BON-APPETITE!!