December 9, 2014
Nobu is my favorite restaurant . Fortunately Chef Nobu has published several cookbooks so his devoted fans can make his recipes at home! With a few alterations, this dish is one that will excite your dinner guests. Plan to make this ahead because it does take 24 hours to marinate the fish. Believe me, it is worth it!
Miso Cod
2014-12-27 15:18:28
Serves 4
Prep Time
24 hr
Cook Time
20 min
Total Time
24 hr 20 min
Ingredients
- 4 black cod or sable fish fillets, 4 ounces each
- 1/2 cup white miso paste
- 1/3 cup mirin
- 1/3 cup sake
- 1/4 cup granulated sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon vegetable oil
Instructions
- In a small saucepan over high heat, combine mirin and sake and boil for 30 seconds to evaporate alcohol. Lower the heat to medium, and add the miso and ginger and stir until smooth. Increase the heat to medium high, and add sugar and stir until it dissolves then remove from heat and set aside to cool. When cooled down to room temperature, reserve and refrigerate 1/4 cup of marinade to serve with the cooked fish. Immerse raw fish into remaining marinade, coating to cover, and refrigerate covered for several to 24 hours.
- Preheat oven to 400 F. Remove the fish from marinade, and blot lightly with paper towel to remove any excess marinade. Heat a frypan with an ovenproof handle in small amount of vegetable oil and sear fish on both sides until golden. Place fish in oven for 10-12 minutes until the fish is opaque and cooked through. Serve with remaining marinade and enjoy!
Notes
- I love to serve the fish with a kale chip on top to balance the sweetness of the dish. Check out the recipe for kale chips!
Adapted from Nobu Matsuhisa's Black Cod with Miso Dressing
Adapted from Nobu Matsuhisa's Black Cod with Miso Dressing
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Fish Tagged: cod, dinner, fish, ginger, miso, miso cod, nobu, nobu miso cod, sable fish, The Garlic Pad
LEAVE A COMMENT