Nobu-Style Miso Black Cod with Bok Choy and Oyster Mushrooms

Ingredients

• 2 Black Cod (150g portions; skin removed)
• 3 tbsp Miso Paste (White or yellow miso recommended)
• 3 tbsp Sake
• 3 tbsp Mirin
• 2 tbsp White Sugar
• 2 tsp Rice Wine Vinegar
• 1.5 cup Sushi Rice (Dry measurement)
• 6 pcs Oyster Mushrooms (Cut in half lengthwise and scored)
• 6 pcs Baby Bok Choy (Cut in half)
• 1 small Shallot (Finely chopped)
• 1 clove Garlic (Finely chopped)
• 1 small piece Ginger (Finely chopped)
• 2 tbsp Neutral Cooking Oil (Divided for bok choy and mushrooms)
• 1 tbsp Butter (For mushrooms)
• Radish (Optional garnish)
• Green Onion (Optional garnish)
• Salt (To taste for mushrooms)

Steps

1. 1

   In a small sauce pot, combine the miso paste, sake, mirin, white sugar, and rice wine vinegar. Place over low heat and stir constantly until the miso and sugar have fully dissolved. Remove from heat and allow the marinade to cool down completely.

2. 2

   Prepare the black cod by removing the skin if it is still attached. Note that pin bones do not need to be removed at this stage as they are easier to pull out after the fish is cooked.

3. 3

   Place the cod portions in a non-reactive container (glass or plastic) and pour the cooled marinade over them, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least 24 hours, though 48 hours is recommended for deeper flavor.

4. 4

   When ready to cook, prepare your sushi rice according to package instructions so it is ready for serving.

5. 5

   Set your oven to broil (high heat, approximately 525°F / 275°C). Place the marinated fish on a small sheet tray. Place under the broiler and watch closely. If the glaze begins to dry out before the fish is cooked, brush on extra residual marinade from the container.

6. 6

   Broil for approximately 10 minutes (time will vary by oven) until the outside is caramelized and the glaze has dried up. The internal temperature should reach 130°F (55°C). For an authentic look, use a kitchen torch to lightly char the outside until slightly blackened.

7. 7

   While the fish cooks, heat a large sauté pan over medium-high heat with 1 tablespoon of neutral oil. Add the halved bok choy cut-side down. Once the cut side is golden, lower the heat and add the finely chopped shallot, garlic, and ginger. Sauté until the bok choy is tender but not mushy and the aromatics are lightly golden.

8. 8

   In another large sauté pan (or the same one after removing the bok choy), heat 1 tablespoon of oil over high heat. Add the scored oyster mushrooms cut-side down. Press down on the mushrooms to ensure an even sear. Once golden, add the butter and reduce heat to medium-low.

9. 9

   Once the mushrooms soften, season with a pinch of salt and a small drizzle of the leftover fish marinade. Toss to coat.

10. 10

    To serve, place a portion of sushi rice on each plate. Top with the broiled black cod and serve the bok choy and oyster mushrooms on the side. Garnish with sliced radish and green onions if desired.

Notes

Black cod (also known as Sablefish) is very forgiving due to its high fat content. If you cannot find black cod, fatty fish like Chilean Sea Bass or Salmon can be substituted, though the texture will differ. The author notes that pin bones can be easily removed with tweezers after the fish has been cooked and rested.

Nutrition per serving

• Main Course
• Japanese
• Seafood
• High-Protein
• Broiled
• Gourmet
• Dinner