This Classic Caesar Salad Features A Rich, Creamy Dressing Enhanced With Anchovies For A Bold Umami Flavor. Fresh Lemon Juice, Dijon Mustard, And Worcestershire Sauce Add Tang And Depth, While Crisp Romaine Lettuce, Crunchy Croutons, And A Sprinkle Of Parmesan Create A Delightful Texture Contrast. Perfect As A Satisfying Side Or A Light Main, This Salad Brings Traditional Caesar Taste To Your Table.
Serves 1
20
Prepare Marinade: Boil 1/4 cup sake and 1/4 cup mirin for 20 seconds. Reduce heat, add 1/4 cup white miso paste and 3 tbsp sugar, and whisk until dissolved. Cool completely.
Marinate Fish: Pat 4 black cod fillets dry, place in a sealable bag or container, and add the cooled marinade. Refrigerate for 2-3 days.
Preheat Broiler: Preheat your broiler and line a baking sheet with foil, lightly coating it with cooking spray or vegetable oil.
Cook Fish: Remove fish from marinade, lightly wiping off excess. Broil fillets for 8-12 minutes until deeply caramelized and opaque in the center.
Serve: Serve hot, garnished with your choice of accompaniments.
