Black cod with miso recipe
This legendary dish is fairly simple to make, but it does require a long marinating time, Nobu recommends 2 to 3 days.
First, you should make the miso marinade, then make the the cod.
Ingredients for the miso marinade
¾ cup (150ml) Sake
¾ cup (150ml) mirin
2 cups (450g) white miso paste
1 ¼ cup (225g) granulated sugar
(See the ingredients box below for the rest of the ingredients.)
Method for the miso marinade
Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Yield: 3 cups (800g)
Black cod with miso
Ingredients
- 4 Black cod fillets, about ½ pound (230g) each
- 3 cups Nobu Style Saikyo Miso
- 1 Stalk hajikami
- 4 Black cod fillets, about ½ pound (230g) each
- 3 cups Nobu Style Saikyo Miso
- 1 Stalk hajikami
- 4 Black cod fillets, about ½ pound (230g) each
- 3 cups Nobu Style Saikyo Miso
- 1 Stalk hajikami
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-Style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the oven to 400degrees Fahrenheit or gas mark 6. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse off. Please the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu Style Saikyo Miso to each plate.
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