Recipe War Week #3: First Fucking Fish Course

This week’s recipe is Miso-Glazed Black Cod with Cold Somen Noodles. It is distinguished by how motherfucking quick and easy it is to prepare something so delicious.

Ingredients
For the cod
2 half-pound black cod filets (with skin still on bottom)
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
1/3 cup white miso paste
1/4 cup mirin sweet rice cooking wine
pickled plums

For the somen
6 ounces uncooked somen noodles
2 tablespoons rice vinegar
2 tablespoons organic soy sauce
6 tablespoons mirin

Cooking Instructions
To make the miso glaze marinade, combine the vinegar, ginger, sesame oil, mirin, and miso paste in a bowl and whisk it to mix smoothly. Then put the cod filets in the marinade, being sure that every surface of the cod is immersed.

After the fucking filets have marinated for at least a half hour, put them on tin foil skin side down, brush the top with extra marinade, and broil at maximum temperature until fish is cooked and the glaze has brown spots. This depends to some extent on the thickness of the filets, but will probably be somewhere between 8 and 12 minutes. The cod will be plated with pickled plums as edible garnish.

The somen noodles are boiled until cooked al dente, which only takes four or five minutes, and then strained and rinsed well in cold water.

The somen dipping sauce is made by combining the rice vinegar, soy sauce, and mirin. The noodles can either be dipped bit-by-bit in the sauce as they are eaten, or the sauce can be poured on top.

This delicious course should be served with chilled sake. Check out my worthy competitor Isis the Scientist’s entry here, and then go and vote here.