Nobus Miso Marinated Black Cod Recipes

MISO-MARINATED BLACK COD

Steps:

• In a small sauce pot, bring the sake (or white wine) and mirin to a boil. Lower the heat, and add the white miso paste, sugar, and rice vinegar. Whisk to combine fully and until the sugar fully dissolves. Remove from heat and let cool to room temperature.
• Pat the fish dry and place it on a rimmed baking sheet. Spoon the marinade over the fish and slather it all over.
• Wrap the fish tightly in plastic wrap, pressing the wrap onto the surface of the marinading fish, and chill in the refrigerator, ideally for two days, and at least 24 hours.
• Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade.
• Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust. Make sure the fish is cooked through: It should flake easily, with bright white flesh, neither raw nor dry.
• Garnish with scallions and serve hot, perhaps with white rice and sautéed bok choy, spinach, or other soft Asian greens.

NOBU MISO-MARINATED BLACK COD

Steps:

• Prepare Marinade-Sake and Mirin to a boil on high for 20 seconds
• turn heat to low add miso paste and wisk
• turn to high add sugar whisk to dissolve
• cool and slather cod in marinade for 2-3 days?
• hot pan first sear top then the skin side- 2-3 min a side
• place in 400 degree oven for 5-10 minutes and serve