| Level: | Easy |
| Total: | 37 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 37 min |
| Prep: | 20 min |
| Inactive: | 2 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 black cod fillets, about 1/2 pound each
- 3 cups Nobu-style Miso, recipe follows
- 1 stalk hajikami
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup water
- 1/2 cup plus 1 tablespoon sugar
- 1 1/2 cups white miso
Instructions
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
- Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
- In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
- Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 578 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Sugar | 34 g |
| Protein | 53 g |
| Cholesterol | 98 mg |
| Sodium | 3969 mg |
| Serving Size | 1 of 4 servings |
| Calories | 578 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Sugar | 34 g |
| Protein | 53 g |
| Cholesterol | 98 mg |
| Sodium | 3969 mg |
Reviews
This recipe does not make sense. Why do they have two separate steps when they have you stir in the miso. Are you supposed to do it as it says in the first paragraph with an immersion blender and then go for the double boiler, or are you supposed to do it with a wooden spoon as it says in the second paragraph? Help! I am in the middle of making it and not sure how to proceed!
Even with frozen black cod from Trader Joe’s (since it’s not in season right now, this was absolutely delicious. Prepared exactly as directed, except did not serve with pickled ginger. Can’t wait to try this again when the fish is back in season!
This prep is fantastic, also good with salmon.
this recipe performed perfectly! the marinating for 2-3 days is essential to yielding a, buttery texture and a depth of flavor. it was excellent and so simple to make. i can’t wait to make it again!
I made this recipe last night for company and it was fabulous. Rave reviews. Must marinate for 2-3 days as it changes the texture of the fish to a buttery rich consistency – short cut will produce a good fish but not one EXACTLY like the fish at Nobu. Served with tempura asparagus and rice. Keep it simple as the fish is the star… Definitely a keeper! Worth the wait.
finding the ingedients may be challenging, but worth it.
This actually was a lot easier than I thought. The dish turned out quite good but it sure isn’t like Nobu…could be chef error…
Very easy and great tasting recipe