Black Cod with Miso

One of my all time favorite places to eat would be Nobu. If you’re ever in the area of Malibu, CA or Las Vegas, NV take the time to eat there. Not everyone happens to be in the vicinity. This is a pretty close comparison.

Black Cod with Miso

 

Here are the Ingredients:

• Six 6 oz skinless black cod fillets, about 1 1/2 inches thick
• 3 tablespoons mirin
• 3 tablespoons sake
• 1/2 cup white miso paste
• 1/3 cup sugar
• Vegetable oil, for grilling
• Pickled ginger, cleans palette
• Radishes, shredded
• Rice, see recipe

In a small saucepan, bring the sake and mirin to a boil. Add miso and whisk until blended. Add the sugar and cook over moderate heat, whisking, just until blended. Coat the fish well with your hands until completely covered. Place filets in a gallon bag. Refrigerate overnight for 24-48 hours.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish completely. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.