Nobus Black Miso Cod Recipes

NOBU'S MISO-MARINATED BLACK COD RECIPE

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

NOBU'S BLACK COD WITH MISO

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.