Nobu's Black Cod with Miso

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 48hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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