48 hrs 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.
My Private Note
Units: US | Metric
- 1Bring the sake and mirin to a boil in a medium saucepan over a high heat.
- 2Boil for 20 seconds to evaporate the alcohol.
- 3Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
- 4When the miso has dissolved turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
- 5Once the sugar is dissolved remove from the heat and cool to room temperature.
- 6Meanwhile, pat the fish fillets dry with paper towels.
- 7When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.
- 8Cover tightly with plastic wrap and leave to steep for 2-3 days.
- 9On the day of the dinner, preheat the oven to 200C as well as a grill.
- 10Grill the fish until its surface turns brown then bake for 10-15 minutes.
- 11Arrange the fillets on individual plates and garnish with the ginger.
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Nutritional Facts for Nobu's Black Cod with Miso
Serving Size: 1 (436 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 649.3
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 1.5 g
- Cholesterol 99.3 mg
- Sodium 4549.5 mg
- Total Carbohydrate 88.3 g
- Dietary Fiber 6.0 g
- Sugars 63.6 g
- Protein 54.4 g