Prep 48 hrs
Cook 20 mins
This is a recipe for cod from Mark Edwards, the chef at Nobu (said to be London's best Japanese restaurant). There is no measurement given for the sake, so a bit of intuition is needed. Hopefully the guesswork will pay off though. This is their signature dish so it must be worth the effort! Apparently you can also substitute salmon for cod.
- 4 cod fish fillets
- 150 ml mirin
- 450 g white miso
- 225 g granulated sugar
- pickled ginger, for garnish
- Bring the sake and mirin to a boil in a medium saucepan over a high heat.
- Boil for 20 seconds to evaporate the alcohol.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
- When the miso has dissolved turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
- Once the sugar is dissolved remove from the heat and cool to room temperature.
- Meanwhile, pat the fish fillets dry with paper towels.
- When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.
- Cover tightly with plastic wrap and leave to steep for 2-3 days.
- On the day of the dinner, preheat the oven to 200C as well as a grill.
- Grill the fish until its surface turns brown then bake for 10-15 minutes.
- Arrange the fillets on individual plates and garnish with the ginger.
For the missing amount of sake, Wolfgang Puck's site has this recipe and lists it as using 1/2 cup sake. Hope that helps!
I really liked this recipe. My measurements were all off I'm sure as I didn't bother convert metric to standard. But I used equal parts sake and mirin. And roughly equal parts miso paste and sugar. I loved how the glaze cooked down to a syrup.
It was good. Very tender and a sweet flavor. I really liked it, but woulod give it a 3 1/2 stars if the system would allow me to.