Black Cod With Miso
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
2 Preheat oven to 400°F (200°C, gas 6)
2
Preheat a grill or broiler
3
Make Nobu-style Saikyo Miso: 1
4
Bring the saké and the mirin to a boil in a medium saucepan over high heat
5
Boil for 20 seconds to evaporate the alcohol
6
Turn the heat down to low and add the miso paste, mixing with a wooden spoon
7
When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn
8
Remove from heat once the sugar is fully dissolved
9
Cool to room temperature
10
Bring the saké and the mirin to a boil in a medium saucepan over high heat
11
Boil for 20 seconds to evaporate the alcohol
12
Turn the heat down to low and add the miso paste, mixing with a wooden spoon
13
When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn
14
Remove from heat once the sugar is fully dissolved
15
Cool to room temperature
16
Yield: 3 cups (800 g)
17
3 cups (800 g)
18
Make cod: 1
19
Pat fillets thoroughly dry with paper towels
20
Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap
21
Leave to steep in refrigerator for 2 to 3 days
22
Lightly wipe off any excess miso clinging to the fillets but don't rinse it off
23
Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown
24
Then bake for 10 to 15 minutes
25
Arrange the black cod fillets on individual plates and garnish with hajikami
26
Add a few extra drops of Nobu-style Saikyo Miso to each plate
27
Pat fillets thoroughly dry with paper towels
28
Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap
29
Leave to steep in refrigerator for 2 to 3 days
30
2 Preheat oven to 400°F (200°C, gas 6)
31
Preheat a grill or broiler
32
Lightly wipe off any excess miso clinging to the fillets but don't rinse it off
33
Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown
34
Then bake for 10 to 15 minutes
35
Arrange the black cod fillets on individual plates and garnish with hajikami
36
Add a few extra drops of Nobu-style Saikyo Miso to each plate