{"id":402,"date":"2014-04-01T14:07:49","date_gmt":"2014-04-01T13:07:49","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=402"},"modified":"2014-04-03T12:56:40","modified_gmt":"2014-04-03T11:56:40","slug":"miso-black-cod","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/miso-black-cod\/","title":{"rendered":"Black Cod with Miso"},"content":{"rendered":"<p>Recipe by Nobu Matsuhisa.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>3 tablespoons mirin<\/li>\n<li>3 tablespoons sake<\/li>\n<li>1\/2 cup white miso paste<\/li>\n<li>1\/3 cup sugar<\/li>\n<li>6 skinless black cod fillets (6- to 7-ounce each), about 1 1\/2 inches thick<\/li>\n<li>vegetable oil, for grilling<\/li>\n<li>optional: pickled ginger, for serving<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.<\/p>\n<p>Preheat the oven to 400\u00b0F. Heat a grill pan and lightly oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.<\/p>\n<p>The marinade can be made ahead and refrigerated for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe by Nobu Matsuhisa.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,16],"tags":[255,140,267,256],"class_list":["post-402","post","type-post","status-publish","format-standard","hentry","category-english","category-seafood","tag-cod","tag-fish","tag-miso","tag-nobu"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=402"}],"version-history":[{"count":11,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":591,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/402\/revisions\/591"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}