Miso Black Cod (Nobu copycat)
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 2-3 days, so plan ahead!
Servings: 2 people
Ingredients
- 1 lb black cod with skin on. cut into 2 filets
- 1 cup white miso paste
- 1 cup sake
- 2 tbsp mirin (sweet rice wine)
- 2 tsp kosher salt
Instructions
- Sprinkle salt on both sides of fillet and let sit for 30 min
- Meanwhile, heat sake in a medium sized pot and boil for 15 seconds. Lower heat to low and stir in mirin and miso paste until well combined. Remove from heat and let cool completely
- lightly rinse black cod fillets with 2 tbsp of sake to remove salt (this helps remove the fishy taste) and pat dry with paper towel. Don't rinse under running water because you want the filets as dry as possible
- Place fillets in none reactive container (glass or plastic) and cover with miso marinade. Cover and refrigerate for 2-3 days.
- Turn on broiler and place rack in the centre of oven. Preheat for 5 minutes
- Remove fillets from container and wipe off as much of the miso marinade as possible. (Anything you leave on will burn in the oven). Place fillets on foil covered baking sheet, skin side up and place in oven.
- Place fish in oven and cook for 8-10 minutes depending on thickness of fillet. Monitor to make sure skin doesn't burn.
- Be careful removing fish off foil so that meat doesn't flake off. Serve with veggies like bok choy and a side of rice!
