Nobu Miso Marinated Black Cod Recipes

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BLACK COD BROILED WITH MISO



Black Cod Broiled With Miso image

Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
1 cup miso, preferably dark
1/2 cup mirin, sake or white wine
1 1/2 to 2 pounds black cod fillets (skin may be on or off)

Steps:

  • Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
  • Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams

MISO-MARINATED BLACK COD



Miso-Marinated Black Cod image

Nobu restaurant's famous recipe, adapted into a fresh, family-style fish dinner. Sweet, umami, and easy to make.

Provided by Unpeeled

Categories     dinner

Number Of Ingredients 7

1/4 cup sake (a buttery white wine, such as chardonnay, can be substituted)
1/4 cup mirin
1/2 cup white miso paste
1/3 cup sugar
1 tablespoon rice vinegar
20 to 24 ounces very fresh black cod
2 scallions, sliced very thin on a diagonal, to serve (optional)

Steps:

  • In a small sauce pot, bring the sake (or white wine) and mirin to a boil. Lower the heat, and add the white miso paste, sugar, and rice vinegar. Whisk to combine fully and until the sugar fully dissolves. Remove from heat and let cool to room temperature.
  • Pat the fish dry and place it on a rimmed baking sheet. Spoon the marinade over the fish and slather it all over.
  • Wrap the fish tightly in plastic wrap, pressing the wrap onto the surface of the marinading fish, and chill in the refrigerator, ideally for two days, and at least 24 hours.
  • Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade.
  • Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust. Make sure the fish is cooked through: It should flake easily, with bright white flesh, neither raw nor dry.
  • Garnish with scallions and serve hot, perhaps with white rice and sautéed bok choy, spinach, or other soft Asian greens.

BLACK COD WITH MISO



Black Cod with Miso image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

3/4 cup white miso
2/3 cup sugar
1/2 cup mirin
1/2 cup sake
4 (6-ounce) black cod or sea bass fillets, cut about 3/4-inch thick

Steps:

  • In a saucepan, whisk together miso, sugar, mirin, and sake. Cook until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a shallow baking dish. Add fish, turning to coat. Cover with plastic wrap, and refrigerate for 3 days.
  • Preheat broiler to high. Remove fish from marinade, and place on a baking sheet, skin-side down. Broil until caramelized, about 3 minutes. Using a flat spatula, gently turn fish, and broil until just opaque in center, about 3 minutes more. Serve immediately.

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