Nobu's Black Cod with Miso

"This is a recipe for cod from Mark Edwards, the chef at Nobu (said to be London's best Japanese restaurant). There is no measurement given for the sake, so a bit of intuition is needed. Hopefully the guesswork will pay off though. This is their signature dish so it must be worth the effort! Apparently you can also substitute salmon for cod."
 
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Ready In:
48hrs 20mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Bring the sake and mirin to a boil in a medium saucepan over a high heat.
  • Boil for 20 seconds to evaporate the alcohol.
  • Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
  • When the miso has dissolved turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
  • Once the sugar is dissolved remove from the heat and cool to room temperature.
  • Meanwhile, pat the fish fillets dry with paper towels.
  • 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 dinner, preheat the oven to 200C as well as a grill.
  • Grill the fish until its surface turns brown then bake for 10-15 minutes.
  • Arrange the fillets on individual plates and garnish with the ginger.

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Reviews

  1. For the missing amount of sake, Wolfgang Puck's site has this recipe and lists it as using 1/2 cup sake. Hope that helps!
     
  2. I really liked this recipe. My measurements were all off I'm sure as I didn't bother convert metric to standard. But I used equal parts sake and mirin. And roughly equal parts miso paste and sugar. I loved how the glaze cooked down to a syrup.
     
  3. It was good. Very tender and a sweet flavor. I really liked it, but woulod give it a 3 1/2 stars if the system would allow me to.
     
  4. Too sweet for me. I tried it on chicken breast and cod.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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