Black Cod with Miso Nobu Style

Main Dishes | Japanese cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Yield of sake-miso — 800 ml.

Ingredients

Sake - 5 fl oz
Blue Ling Fillet - 8.1 oz
Ginger - 4 pieces
Mirin - 5 fl oz
Miso Paste - 15.9 oz
Sugar - 7.9 oz

Step by Step guide

Step 1

Thoroughly pat the fillet dry with a paper towel. Spread a thick layer of sake-miso Nobu style on the fish, place it in a non-reactive container, and tightly cover with plastic wrap. Refrigerate for 2–3 days.

Step 2

Preheat the oven to 392°F. Heat the grill. Remove excess miso from the fish, but do not rinse it off. Place the fish on the grill and sear it. Then bake in the oven for 10–15 minutes.

Step 3

Plate the black cod fillets and garnish with a piece of ginger. Add a few drops of sake-miso Nobu style to each plate.

Step 4

To prepare sake-miso Nobu style. In a small saucepan, mix sake and mirin, bring to a boil over high heat. Cook for 20 seconds to evaporate the alcohol. Reduce the heat to low and add the miso paste. When the miso is completely dissolved, increase the heat again and add sugar, stirring constantly with a spoon. When the sugar is fully dissolved, remove from heat. Let it cool.