Nobu's Miso-Marinated Black Cod Recipe

By polloazul

Served it with some soba noodles and steamed baby bok choy. The miso marinade adds a sweetness to the silky and buttery black cod.

Ingredients

• For the marinade (Nobu-style Saikyo Miso):
• 1/4 cup sake
• 1/4 cup mirin
• 4 tablespoons white miso paste
• 3 tablespoons sugar
• For the fish:
• 4 black cod fillets, about 1/2 pound (230 g) each
• Nobu-style Saikyo Miso (see above)

Preparation

Step 1

Two to three days beforehand, make the Nobu-style Saikyo Miso marinade and marinate the fish.
Bring the sake and the 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.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.

To cook the fish:
Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place 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.