Nobu Restaurant – Black Cod With Miso
1/4 cup sake
1/4 cup mirin
2 cups white miso paste
1 1/4 cup sugar
4 black cod (sablefish) fillets with skin, each about 8 ounces
Japanese pickled ginger, for garnish
Bring the sake and mirin to a boil in a medium saucepan over high
heat. Boil 20 seconds. Reduce heat to low and stir in miso paste
with a wooden spoon. When miso has dissolved, increase the heat to
medium and stir in the sugar. Cook, stirring constantly, until the
sugar dissolves. Remove from heat and cool to room temperature.
This mixture is key to the recipe.
Pat the fish dry with paper towel. Place in a nonreactive dish,
pour on the cooled miso mixture, and turn the fish to coat it
completely. Cover tightly with plastic wrap and refrigerate 2 to 3
days. The marinating is another key.
Preheat the oven to 400 degrees. Preheat a grill, grill pan, or
broiler.
Remove the fish from the marinade, lightly wiping off any excess.
Place the fish on the grill or under the broiler with the skin
toward the heat, and sear until the skin is just browned. Transfer
to a baking dish, skin side up, and back about 10 minutes, until
just cooked through.
Arrange on dinner plates and garnish with ginger.
Serves 4
Tip: The glaze is also delicious with salmon, tuna, and even beef.
But then you may want to reduce the baking time, so the center of
the fish or meat is medium rare.
Source: Nobu Matsuhisa, Nobu Restaurant New York
