Nobu’s Miso Marinated Cod from the Kitchn.
Important Note: you need at least 3 days before whenever you want to cook this, to marinate the cod!
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound each
- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
- Two to 3 days beforehand, for the miso marinade:
- To cook the fish:
- Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. I like cast iron. Lightly wipe off any excess miso from the fillets, but don’t rinse it off.
- Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes.
- Flip and continue cooking until the other side is browned, 2 to 3 minutes.
- Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily. Serve with rice.
First tried February 2015: cod stuck to cast iron and fell apart, flavors were pretty good though! I used vodka instead of sake. Scaled the portions down to one fillet to serve two.
Today’s Trial Recipe Rating:
Novelty Rating: 3 of 5 stars
Interesting, and worth trying again to figure out how to make it without letting it fall apart. Bonus: good for your health!
Likelihood of Repeat: 65%
Lesson learned: Maybe next time use sake, and a griddle, or broil in oven option?