Chef Jet Tila's Miso Black Cod with Apple Green Bean Salad - Home & Family

We're making miso glazed black cod. Yeah. Now, black cod goes by a few different names. It does. If you're in Hawaii, it's going to be called butterfish, like Hawaiian butterfish, miso black cod, black cod miso yaki. It's all the same thing. This is basically sablefish. It's a very non-fishy fish. That's why this dish is really popular. It's really meaty. It's not super flaky. And it's very forgiving on the grill, in the broiler. And it's very buttery. It's super buttery. That's why they call it butterfish. It just falls off. You guys dig in. It's so delicious. So I know we have to marinate it in a pretty thick miso glaze, correct? Yep. First thing, I've got sake that's already burned off here. And then I'm going to add my miso paste. I'm using yellow for this one. Why yellow? You can use any one. Yellow miso is less salty. It also has a little more sweetness. It's more mild tasting. Does that make sense? Okay. Red works fine. Brown miso works fine. I've got a little ginger. Two kinds of sugar. I like white sugar. Okay. I like brown sugar. And then one ingredient you might not use as much is mirin. All that is, guys, is sake. It's basically rice wine. But it's sweetened rice wine. Thank you. You're always cleaning up after me. It's okay. I appreciate you. I feel like my wife is here because Allie's always like, oh, you're so messy, bro. I know. But I would say, unless you make a mess in the kitchen, it doesn't taste good. That is actually true. But the person cleaning up after you is not quite happy. No. Not happy about it. So how long will we... Bring this to the boil. And once it boils, the miso starts to break down. Okay. And then that's how we get this beautiful, this lusciousness right here. And I have to be honest with you. That is good on anything. Oh, totally. It's so good. It is so good. This is what I call a kitchen trick. Like, keep this around for marinade. Use it as a glaze. Use it as a dipping sauce. Really good way to get your kids to eat fish. That's how I get my kids to eat fish. How long will it last? Because of the sugar and the salt content in here, if you put this in the fridge, up to six months. Wow. Yeah, so bake it once. Easily. Well, not anymore. Not anymore. No, I'm kidding. I'm joking. That is so good. It's delicious. That's delicious on salads. On greens. A little bit of rice vinegar into that. Girl, you just made a dressing. I mean. But we're a good team, Chad. For real. So. All right. So we. I know. We don't play. We really submerge. We don't play. Like, what we want to do here. You know, there's this. I'm not trying to get all Alton Brown sciency on you. But if you can cover the fish completely, like we're doing here, we create something called equilibrium. So what happens is the liquid in the marinade goes into the fish. And the fish liquid comes out. So we're actually like lacquering, preserving. Does that make any sense? It's science. Yeah. It's. Oh, my God. We got all science. We got it. Yeah. It's like a shellac. It is a shellac. You want to go all. I like that. Save some for some dressing and we're good. Just like that. So you want to shellac it on. Make sure. We can actually. That'll go for about three to four hours. All the way to overnight. In the refrigerator. Best place would be in the refrigerator. But is it. Is it imperative that you put it in the fridge? I think so. And if you don't want to use a glass like a dish, you can use a zippy bag as well. OK. I like to marinate a lot of different proteins. Zippy bag. So. So check it out. Again, that's that's, in my opinion, been what I call lacquered as well. It's interesting that you say you can put it in overnight because a lot of times because we didn't use any citrus because it's going to break the fish down. Right. Well, once you citrus, you call it ceviche. Right. So. So what's beautiful here is, again, no citrus, nothing, nothing to to kind of break down that fish. And then, yeah, we'll get a nice shot of of the marinated fish. And remember, the marinade has done its job. We don't need much of it anymore. I know. I'm freaking you guys out. So don't. I know. But remember, there's there's a little bit of sugar, a little bit of sugar in here. So what's going to happen is under a broiler on a grill, it's going to get it can it can kind of it can it gets caramelized really, really fast. So and it's already submerged in there because we shall act it. Remember, that is exactly right. I'm actually grateful you asked a little bit because I feel like it might overpower it if there was too much on there. If you left too much out, wouldn't that be that you hit it right on the head, man, like, you know, you still want to taste the fish unless you're one of those people who doesn't really love fish. So leave a lot of marinade on there if you want. So you want to give me a little brush, just a tiny little brush before and after. And then I'm going to throw this right into the broiler. OK, so what kind of oil was on here? So whenever you're doing anything in a high temperature oven, neutral oil, vegetable, canola, peanut. Phenomenal. You don't want it to burn. You don't want sesame. You don't want olive. So this would go into the broiler. Oh, man. Here. Here comes the fanfare. Three to six minutes. That's it? Yeah. Remember to set your broiler about eight to 12 inches away from the actual element. That top heat is critical to getting this really beautiful kind of caramelization. Here you go. I'll give you another one. Will you? Thank you very much. Yeah. It goes in under broil for three to six minutes. Remember though. Done cooking. Eight to 12. Yeah, because remember, I'm just trying to get the fish cooked through. Right. And there's so much heat in the broiler that will actually make the pan hot. So you're getting dual heat. Oh, wow. I just want to get the fish from translucent to opaque. You got that? I'll talk about salad. So now you're going to make this beautiful salad. Go for it. Yeah, go for it. I love it. There you go. That's really that easy. So the salad that you're making is a twist on a traditional papaya salad. Yeah. So I think people love papaya salad. The problem is it's really hard to get green papayas in the market. Yeah. So you know what? Apples are in season all year long. True. Right? And they've been varieties of apples all dipper. So how about like... I'm just going to crush you. Sorry. There you go. How about like... I like Honeycrisp. They're amazing. I love Honeycrisp apples. A little bit of dried shrimp. Are you going to drop those in? No. Those are going to go all in. That'll be... Nope. This will all go in. Okay. So the secret to Thai food is basically fish sauce. The marriage between fish sauce, which is salt. Think about it as salt. Lime juice. So that's fish sauce, lime juice. And a little bit of sugar. Brown sugar again. Which is brown sugar. So this is our dressing. Yeah. And don't fear fish sauce. Don't fear fish sauce. Fish sauce is so umami. It makes everything taste good, I think. It is all umami. You don't have to clean up. Just because Debbie was cleaning up after you. You see me all freaking out. I need to clean up. She's going to beat me up. Don't worry. No. I'll clean it. Here you go. You meet me here. We've already made a little bit of dressing. Okay. Green beans instead of long beans. Right. Peanuts for crunch. And then I'm going to do a little bit of the dried shrimp as well. And just pour it like that? And we're going to toss? Amazing. Yeah. In Thailand, this would be pounded together in a mortar and pestle. But this is a very simple version. That's impressive. Doable in any kitchen. Exactly. So again... You make it look so easy and you do it all in seven minutes. Because it is. It's so easy. Now, Jed, I've got to ask you. Here at Headmark, we're celebrating weddings all month long. I want to ask you about your wedding. Of course, I mean... Yeah. Did you cook? How does that work? How does it all work? I was working at a phenomenal hotel in Las Vegas. And I made them cook for me. Right. We had this tiny little wedding. As you can see, there's only like 10 or 15 people there. It was the best. Then we went back. There's my beautiful, bright Allie. Tila. Then we went back and we made the hotel take care of the before the wedding, the after the wedding, the reception. Again, you've got to work them connects when you've got them. Did you really lay it out for them? How much instruction did you give them? Oh, yeah, yeah. You guys get nice guy, Jed Tila. I mean... Chef Jed Tila. No, he's nice. He's nice. He was cracking up. He doesn't make anyone cry. No, no, no. I want to make sure that fork is two inches away from the thing. Oh, come on. All right. I'll tell you what makes him. He doesn't make anyone cry. How good his food is. You guys take a bite. We've been eating. It was delicious. Enjoy this recipe. It's like butter. It's available online at hallmarkchannel.com. Of course, make sure to visit Jed online at chefjed.com, which is maybe the coolest name of any website I've ever heard of.