Best Nobus Black Miso Cod Recipes

Nobu's Miso-Marinated Black Cod Recipe image

Provided by Chef Nobu Matsuhisa

Time 30m

Yield 2

Number Of Ingredients 5

1 lb black cod (sablefish)
2 tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons white miso paste
1.5 tablespoons brown sugar

Steps:

Two to three days before serving, prepare the miso marinade to marinate the fish. Combine the sake and mirin in a medium saucepan and bring to a boil over high heat. Let it boil for 20 seconds to allow the alcohol to evaporate, and turn the heat down to low.
Add in the miso paste and whisk together. Once the miso has dissolved, turn the heat up to high again.
Add in the sugar while whisking to ensure it doesn't burn. Once the sugar has fully dissolved, remove from heat and allow to cool to completely.
Using paper towels, pat the fish fillets dry thoroughly.
Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
Place dish in the refrigerator and allow to marinate for 2-3 days. If pressed for time, you can marinate for 20 minutes at room temperature instead.
Pre-heat the oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop.
Lightly wipe off any excess miso on the fillets, but don't rinse it off.
Grease the skillet with oil and place the fish inside.
Cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
Transfer skillet to the oven and bake for 5 to 10 minutes. The fish will be done when it is opaque and flakes easily.
Optional: serve with pickled ginger

Nutrition Facts : ServingSize 2

Nobu's Black Cod with Miso image

Provided by Sackville

Categories Japanese

Time P2DT20m

Yield 4 serving(s)

Number Of Ingredients 6

Steps:

Bring the sake and mirin to a boil in a medium saucepan over a 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 turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
Once the sugar is dissolved remove from the heat and cool to room temperature.
Meanwhile, pat the fish fillets dry with paper towels.
When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.
Cover tightly with plastic wrap and leave to steep for 2-3 days.
On the day of the dinner, preheat the oven to 200C as well as a grill.
Grill the fish until its surface turns brown then bake for 10-15 minutes.
Arrange the fillets on individual plates and garnish with the ginger.