September 30, 2010

Miso Black Cod


What's the most buttery, soft, moist, tender fish you've ever had? Got it pictured in your head? Is it dancing around in there, tantalizing your very being with its fishy power? Now throw that out the window! That fish in your head is nothing compared to black cod (or more correctly referred to as Sablefish).

But black cod just sounds so much better, right? I don't blame Nobu Matsuhisa for choosing that name in his Black Cod with Miso dish.

Anyway, it's almost indescribable how yummy it is. I'm not articulate enough to tell you how fantastic it truly is, so I hope you'll venture out to make it on your own. Enjoy!

Oh, and it was the signature item in our Japanese night. Everything was absolutely outstanding, and not at all from my own doing. Other featured items included Kabocha, pork gyoza, fresh tofu, green beans, spicy tuna avocado sushi, pear sake, and Dorayaki. Perfection.

Adapted from Nobu: The Cookbook


2-3 black cod fillets (about 1 lb)

For the marinade:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar


1. Mix the marinade ingredients thoroughly in a plastic container and set aside.

2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinade. Cover and leave in the refrigerator overnight or for 24 hours.

3. Preheat oven to 400 degrees F.

4. Preheat a pan on medium at the same time.

5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish in the pan and lightly grill on both sides until the surface turns brown.

6. Transfer the fish fillets to the oven and bake for 10-15 minutes.

No comments:

Post a Comment