Black Cod with Miso
Adapted from Nobu: The Cookbook. Here is my further adaption because I do not believe that chefs actually use the real recipe in their books!
Note: Black Cod is not actually in the cod fish family. It looks like cod in that it is white, thick, and falls apart like cod. However, it has healthy Omega oils that make the fish melt in your mouth. It’s almost impossible to overcook. If you find it, buy it, and use this recipe.
You can substitute Cod, Halibut, or Chilean Sea Bass, but I have tried and there is no comparison to Black Cod.
Note: Black Cod is not actually in the cod fish family. It looks like cod in that it is white, thick, and falls apart like cod. However, it has healthy Omega oils that make the fish melt in your mouth. It’s almost impossible to overcook. If you find it, buy it, and use this recipe.
You can substitute Cod, Halibut, or Chilean Sea Bass, but I have tried and there is no comparison to Black Cod.
Gavin Lew
Managing Partner
Managing Partner
Gavin Lew
Ingredients
- ⅓ cup sake (I like to use unfiltered sake, but you can use any)
- ⅓ cup mirin (80mL)
- ⅓ cup white miso paste (not red, but white or sweet miso works) (80mL)
- 4 tablespoons granulated sugar
- 4 (8oz) black cod fillets (900g)
- high-heat oil (grapeseed)
- splash of soy sauce
- 3-5 days
- 20 minutes
- 4
Directions
- Bring the sake and 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, add the miso paste, and whisk.
- When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan.
- Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Reserve a 2-3 tbsp to use while serving.
- Cool and pour the rest into a ziplock with the fish. Put in fridge and flip a couple times a day for 3-5 days.
- To prepare, heat a pan on high with enough high-heat oil to cover bottom of pan.
- Let marinade drip off fish but don’t wipe off marinade and place in pan (skin side up, if applicable) to sear for 3 min.
- When you see the top caramelize, remove and place on baking sheet.
- When ready to serve, place sheet in oven at 400°F (200°C) for 5-10 min.
- Check that the fish flakes and it is done.
- Serve with a drizzle of the marinade that you set aside.
China
XplusX
Room 112, No.328 Huashan Road,
Jing’an District,
Shanghai, China, 200040
germany
uintent
GmbH
Dammtorwall 7A
20354 Hamburg
Ridlerstraße 31B
80339 Munich
80339 Munich
INDIA
Peepal Design
1st Floor PGR Tower, 806, 19th Main
HSR Layout Sector-2
Bangalore 560102, Karnataka, India
5th Floor, The Pavillion, Senapati Bapat Road, Model Colony, Shivajinagar
Pune, Maharashtra 411016
united kingdom
Bold Insight
Thanet House
Suite 403
231-232 Strand
London WC2R 1DA
United States
Bold Insight
2001 Butterfield Rd
Suite 360
Downers Grove, IL 60515
Bold Insight
125 S. Wacker Drive
Suite 3020
Chicago, IL 60606
Not sure who to contact?
Reach out to us at [email protected].
We’ll put you in touch with the right global partner for your project!
© 2024 ReSight Global GmbH
Privacy Policy / Datenschutz
Imprint / Impressum