Japanese Grilled Cod – Finally Got it Right

I am boon — Tue, 26 Jan 2010 14:51:00 +0000

I combined these two recipes to make my yummy Japanese grilled cod dinner:

Cod is yummy because it is bouncy, melts in your mouth, juicy and healthy all at the same time. You’ll need a fillet about 1 inch-ish thick to get the full flava, methinks. I used 2 medium-sized fillets, each about the size of two ipod classics put together side by side.

Here’s what to do:

Pour 5 tbsp. of mirin, 3 tbsp. of soy sauce, and ¼ cup of water in a small bowl and stir well. Marinade fillets in it for 40 minutes, room temperature, uncovered.

Heat up grill pan to medium. Wait for it to be hot. Put fillets on it. 3 minutes. Then turn. 3 minutes. Remove and place on serving dish.

Also, while fish is grilling - heat up a sauce pan - pour marinade and add 1 tbsp sugar. Reduce until marinade becomes a sticky sweet sauce. Once done, use it to pour over the fillets on the serving dish.

I also added some fried garlic to add some bite. Just heat up oil in a pan, toss about 5-6 garlic cloves (unchopped + de-skinned), and fry till light brown. Tops the cods withs the garlics.

Done.

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Japanese Grilled Cod – Finally Got it Right