Sweet miso black cod with foie gras

Ian Pengelley combines mouth-watering marinated black cod and foie gras in this fabulous fusion-style recipe
By Ian Pengelley
Sweet miso black cod with foie gras
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus 2 days marinating
  • Effort: medium



  • 100 ml sake
  • 100 ml mirin
  • 100 ml plum wine
  • 400 g white miso
  • 225 g caster sugar
  • black cod fillets, each 125g
  • 2 tbsp grapeseed oil
  • 4 slices foie gras, each 45g
  • 4 pieces bamboo leaf

To serve

  • chives, chopped

Tips and Suggestions

Also known as Alaska cod, Black Cod lives in areas ranging from New Zealand to sub-Antarctic seas and is unrelated to the true cod, but gets its name from the fact that it has black markings on its body. Black cod is only fished for 3 months of the year and is available in Japanese supermarkets, although any kind of white fish can be substituted in this recipe.


1. Pour the sake, mirin, and plum wine into a pan and heat until the mixture reache boiling point. Flame the mixture, turn down the heat and then add the miso and sugar. Stir until the sugar has completely dissolved. Remove from the heat and cool.

2. Put the black cod in a bowl and cover the cod with the marinade, keeping a little back for garnish. Cover the cod and refrigerate for two days.

3. Set the oven to 200°C/gas 6. Wipe any excess marinade off the cod and place in a roasting pan. Cook for 10 minutes.

4. Heat the oil in a frying pan over a high heat and fry the foie gras for 2-3 minutes on each side, until crispy.

5. Put a bamboo leaf on each of 4 plates and place the piece of cod on top, followed by a slice of foie gras.

6. Garnish with lime wedges and a scattering of chives.

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