Miso Black Cod (Nobu Style)

Ingredients

• 0.25 cup mirin
• 0.25 cup sake
• 0.33 cup miso paste
• 0.33 cup cane sugar
• 2 lb black cod (deboned, cut into filets; also known as sablefish)

Steps

1. 1

   In a small saucepan, combine 1/4 cup mirin and 1/4 cup sake.

2. 2

   Bring the mixture to a boil and let it boil for 3 minutes to burn off the alcohol.

3. 3

   Add 1/3 cup cane sugar and 1/3 cup miso paste to the saucepan.

4. 4

   Cook for a couple of minutes over low heat without letting it come to a boil, stirring until the sugar is dissolved and the mixture is smooth.

5. 5

   Remove from heat and let the marinade cool completely. You can use an ice bath to speed up this process if needed.

6. 6

   Place the deboned black cod filets in a non-reactive container.

7. 7

   Pour the cooled marinade over the fish, ensuring all sides are coated.

8. 8

   Cover the container very tightly with plastic wrap and marinate in the refrigerator for 24 to 48 hours.

9. 9

   When ready to cook, preheat your broiler.

10. 10

    Broil the fish until the surface is caramelized and the meat is flaky, approximately 7 minutes depending on your oven.

Notes

The author notes that black cod is also known as sablefish. For the best results, do not skip the 24-48 hour marinating time as this is essential for the flavor and texture characteristic of the Nobu style. Keep a close eye on the fish while broiling as the high sugar content in the marinade can cause it to burn quickly.

Nutrition per serving

• main dish
• seafood
• Japanese-inspired
• broiled
• gluten-free
• dinner
• restaurant-style