Miso Black Cod
Source: Nobu Restaurant
One of Nobu's signature dishes--black miso cod is pure seduction to one's palette
Ingredients
3 cups Nobu-style Saikyo Miso (below)
2 black cod fillets
4 stalks hajikami ginger
1 tbsp. rice wine vinegar
Sea salt
Ama-zu
Nobu-style Saikyo Miso
1 cup sake
1/2 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar
Steps
Nobu-style Saikyo Miso
- Bring sake and mirin to boil in med. saucepan over high heat. Boil 20 sec. to evaporate alcohol.
- Reduce heat; stir in miso until dissolved completely. Turn heat to high. Add sugar, stirring constantly, until completely dissolved. Cool.
Miso Black Cod
- Pat cod fillets thoroughly dry. Slather fish with Saikyo Miso, reserving any extra. Place fish in nonreactive dish; cover with plastic wrap. Refrigerate for 2 to 3 days.
- Meanwhile, prepare hajikami ginger: Clean stalks and cut into 6-in. lengths. In large pot, bring 4 cups water and vinegar to a boil. Briefly plunge ginger into boiling water; drain and sprinkle thoroughly with sea salt; let cool. Steep 12 hr. in ama-zu.
- Preheat oven to 400°F. Preheat grill or broiler. Lightly wipe off any excess miso clinging to cod; do not rinse. Grill or broil fish until surface browns. Place fish in oven; bake 10 to 15 min.
- Arrange cod on plates and garnish with hajikami and a few drops Saikyo Miso.