A signature at Nobu restaurants, this sweet-savory fish dish has been cloned by chefs all over the world. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat. Slideshow: More Grilled Seafood Recipes
How to Make It
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger
Really good dish; but I think it needs some tweaking. My 5 cents 🙂 * Use seabass, goes better with the recipe than normal cod * Use lemon while baking (not in the marinade) to give the dish a more balanced flavour * Don’t heat the oven at 200°C (400°F) as it will dry out the fish too much. If the fish isn’t thick you can even skip the oven. It’s important that the fish isn’t overcooked
I did like this recipe, and it is very easy to make, however I would recommend the following changes. 1 – in the Saikyo Miso section, the recipe lists 4 ingredients; Sake, Mirin, Miso paste and sugar. Ignore the Sake. Mirin is sweetened Sake, and since the recipe calls for adding more sugar to the mirin and burning off the alcohol, it makes no sense to add the Sake. 2 – The quantity of the Saikyo Miso the recipe makes is too much for the amount of fish stated – add 50% more fish. 3 – some reviews have called this candied fish, and this comes from the step “Lightly wipe off any excess miso clinging to the fillets but don’t rinse it off”. This step is crucial to having a well balanced dish. The excess Miso needs to be scraped off with a fork for this dish to work. The Miso is REALLY SWEET. All in all an easy fish dish with a unique taste
This tasted absolutely delicious, and I had to make a few alterations — I used mostly white miso but also a little red miso, no problem. I reduced sugar by 1/4 c according to other reviewers. I scraped off the extra miso paste with a paper towel, not wanting it to be too salty or sweet. Then I broiled it at 400 degrees in the oven for 10 minutes, and it was perfectly cooked with a lovely caramelized top. Everyone raved!! Easy and delish. However, WARNING WARNING WARNING: OPEN YOUR WINDOWS!! I had a rather foul fish smell that lingered in the house for four days, yikes!! (It’s still cold in Wisconsin, so I can’t really air out the kitchen yet.) I think the mix of fish with fermented beans makes for a pretty potent odor. I’m surprised no other reviewer mentioned this. I might try the recipe again, but I will grill the fish outside and eat it outdoors too!