Nobu Miso Marinated Black Cod Food

MISO-MARINATED BLACK COD

Miso-Marinated Black Cod image

Nobu restaurant's famous recipe, adapted into a fresh, family-style fish dinner. Sweet, umami, and easy to make.

Provided by Unpeeled

Categories dinner

Number Of Ingredients 7

Ingredients

1/4 cup sake (a buttery white wine, such as chardonnay, can be substituted)
1/4 cup mirin
1/2 cup white miso paste
1/3 cup sugar
1 tablespoon rice vinegar
20 to 24 ounces very fresh black cod
2 scallions, sliced very thin on a diagonal, to serve (optional)

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.

BLACK COD WITH MISO

Black Cod with Miso image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 5

Ingredients

3/4 cup white miso
2/3 cup sugar
1/2 cup mirin
1/2 cup sake
4 (6-ounce) black cod or sea bass fillets, cut about 3/4-inch thick

Steps:

In a saucepan, whisk together miso, sugar, mirin, and sake. Cook until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a shallow baking dish. Add fish, turning to coat. Cover with plastic wrap, and refrigerate for 3 days.
Preheat broiler to high. Remove fish from marinade, and place on a baking sheet, skin-side down. Broil until caramelized, about 3 minutes. Using a flat spatula, gently turn fish, and broil until just opaque in center, about 3 minutes more. Serve immediately.

NOBU'S BLACK COD WITH MISO

Nobu's Black Cod with Miso image

This is a recipe for cod from Mark Edwards, the chef at Nobu (said to be London's best Japanese restaurant). There is no measurement given for the sake, so a bit of intuition is needed. Hopefully the guesswork will pay off though. This is their signature dish so it must be worth the effort! Apparently you can also substitute salmon for cod.

Provided by Sackville

Categories Japanese

Time P2DT20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cod fish fillets
150 ml mirin
450 g white miso
225 g granulated sugar
sake
pickled ginger, for garnish

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.

Nutrition Facts : Calories 649.4, Fat 8.3, SaturatedFat 1.6, Cholesterol 99.3, Sodium 4549.5, Carbohydrate 88.3, Fiber 6.1, Sugar 63.7, Protein 54.5

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