03
Mar
This black cod miso glaze recipe is inspired by a dish served at Nobu a world-renowned Japanese restaurant chain. 2 to 3 Days Beforehand Sprinkle salt over the fish and set aside for 30 minutes.
Dont allow the sauce to bubble but get it hot enough to melt the sugar.
Nobu black miso cod recipe. Ingredients 3 tablespoons mirin 3 tablespoons sake 12 cup white miso paste 13 cup sugar Six 6- to 7-ounce skinless black cod fillets about 1 12 inches thick Vegetable oil for grilling. Ingredients 14 cup sake a buttery white wine such as chardonnay can be substituted 14 cup mirin 12 cup white miso paste 13 cup sugar 1 tablespoon rice vinegar 20 to 24 ounces very fresh. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.
Although Ive enjoyed miso black cod many times in Japanese restaurants I had never made it at home until I tried this recipe. Find a large heat-safe mixing bowl thatll rest over the rim of the saucepan without touching the water. Turn your stove on to a medium setting.
Combine the miso paste sugar sake and mirin and whisk for about three minutes. Dont allow the sauce to bubble but get it hot enough to melt the sugar. Buttery melt in your mouth miso black cod a recipe inspired by my favourite dish at Nobu for a fraction of the price.
This recipe takes a bit of planning since the cod needs to marinate for. How to Make Miso Marinated Black Cod Step 1. Make the Miso Marinade Cool Bring the sake mirin and sugar to boil.
Boil for 20 seconds to cook off the alcohol and dissolve the sugar. 2 to 3 Days Beforehand Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the.
In a bowl add saikyo miso mirin and sake. This black cod miso glaze recipe is inspired by a dish served at Nobu a world-renowned Japanese restaurant chain. The marinade serves up a simple mixture of rice wine miso paste and sugar.
Try making Nobu Miso Cod after you buy black cod from our. 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. Meanwhile wash the black cod fillets in cold water and dry with a paper towel to remove excess moisture. Once the marinade is room temperature pour it over the black cod and store in an airtight container.
Let it marinade in the fridge for 2-3 days rotating it daily to. Nobus Miso-Marinated Black Cod Recipe August 28 2020 World-renowned Japanese Chef Nobu Matsuhisa first served miso-marinated black cod at Matsuhisa his original Southern California. Weve adapted this recipe from the original by reducing the amount of sugar and the marinating time Nobu calls for marinating the fish for two to three days.
We like to serve this with. In a small saucepan over medium heat combine the sake mirin miso paste and sugar. Bring to a simmer and whisk until dissolved.
Remove the saucepan from the heat and let cool to room temperature. Pat the fish dry with paper towels transfer to a baking dish and pour the cooled marinade over top.