The first time I ate silver cod was at Tianzhihe Japanese Cuisine downstairs where my husband works. Fifteen years ago, a bento for 50 yuan was quite expensive. For us who had just graduated not long ago, it was a luxury. That small piece of silver cod, we took one bite each and thought how could there be such a delicious fish. Since then, I have fallen in love with Japanese silver cod. Sometimes Japanese restaurants don’t serve mayonnaise.
My husband would ask the waiter for that white sauce (at that time, we were rustic and didn’t know this was mayonnaise). This habit has continued until now. I have tried making various kinds of silver cod at home but it never tasted right until I found this recipe. As soon as my husband tasted it, he slapped his thigh and shouted that this was the taste. So I found a taste from memory again.Ingredients for Japanese honey-glazed pan-fried cod: Silver cod 200g, white miso 15g, sake 45ml, mirin 30ml, honey 15ml, appropriate amount of butter, appropriate amount of mayonnaise.
Steps for making Japanese honey-glazed pan-fried cod: Step 1: Thaw the silver cod, slice it into 2cm thick slices, wash it, and absorb the surface moisture with kitchen paper. Step 2: The three Japanese seasonings, white miso, mirin, and sake, are all available in large supermarkets in China. If not, you can buy them on Taobao. If there is really no sake, you can use rice wine or cooking wine instead. The other two cannot be replaced. Step 3: Spread white miso on both sides of the silver cod, pour in sake, mirin, and honey, and marinate for thirty minutes. Step 4: Melt a small amount of butter. Step 5: Remove the seasonings on the surface of the silver cod, fry it over low heat until cracks appear in the meat, then turn it over and fry until it is ready to be served. Step 6: Squeeze a little mayonnaise. You can eat it by dipping or eat it directly.