Black Cod in Miso Sauce

We supply this exact same dish to many world class establishments. It’s that good.

Please note: CONTAINS BONES. The bones in the Black Cod are almost impossible to remove without cutting into the raw fish, but should slide out easily once cooked. For a more enjoyable experience please remove the bones before serving.

P.S. Like the glaze? It works equally well with salmon or chicken and can be purchased here.

2x 125g

Serves 2

Black Cod(98%)(FISH), Miso sauce (2%) – which contains – Sake – (Water, Rice, Rice koji & Distilled alcohol), Miso Shiro – (Water, Soybeans(SOYA), Rice, Salt & Ethyl alcohol), Mirin – (Glucose syrup, Water, Sprit vinegar, Fermented rice extract (Water, Rice, Alcohol, Salt & Rice malt), Sugar, Acidity regulator, Citric acid & Cane molasses) & Demerara sugar.

For  Allergens See Capitals in BOLD 

This product is not cooked. Remove the fish from packaging and sear in a non-stick pan with oil over a high heat flesh side down for 3 minutes. Transfer to a greased baking sheet and into a 200C oven for 8 minutes or until the flesh starts to fall away from the skin. Slowly warm the sauce provided on the underside of the pack, and serve. Alternatively, if you have a blowtorch, skip this step and blowtorch lightly once the fish comes out the oven.

Keep refrigerated. Minimum 7 days, unopened

Not suitable for home freezing