Black Cod With Miso Recipes

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MISO MARINATED BLACK COD RECIPE BY CHEF NOBU MATSUHISA



Miso Marinated Black Cod recipe by Chef Nobu Matsuhisa image

Chef Nobu's Miso Marinated Black Cod is one of this legendary chef's most popular recipes. Enjoy the restaurant quality fish dish at home with this easy, super elegant recipe by one of the world's most renown chefs.

Provided by miyuki fujieda

Categories     Main Course

Number Of Ingredients 5

3 tablespoons sake
3 tablespoons mirin
1/2 cup white miso
1/3 cup sugar
6 7-ounce skinless black cod fillets (about 1 1/2 inches thick)

Steps:

  • Boil sake and mirin over high heat and reduce by 1⁄3.
  • Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning.
  • Cool to room temperature.
  • Marinate cod fillets in the miso mixture for 4 days.
  • Gently wipe off excess marinade from the fillets and grill or broil until well browned.

MISO GLAZED COD



Miso Glazed Cod image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

Steps:

  • Preheat broiler.
  • Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
  • Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
  • If desired, serve with toasted sesame seeds and scallions.

Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams

MISO COD (BLACK COD WITH MISO)



Miso Cod (Black Cod with Miso) image

Marinated in saikyo miso and baked to perfection, Black Cod with Miso (Saikyo Yaki) is a beautiful seafood dish that you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!

Provided by Namiko Chen

Categories     Main Course

Time P2DT30m

Number Of Ingredients 10

4 fillets sablefish (gindara) ((about 1 inch (2.5 cm) thick; you can also use salmon and sea bass))
2 tsp kosher salt (Diamond Crystal; use half for table salt)
2 Tbsp sake ((for cleaning and removing the odor of the fish))
6 Tbsp Saikyo miso (Kyoto-style white miso) ((traditionally, Miso Cod uses this sweet white miso from Kyoto; 西京味噌))
3 Tbsp mirin
3 Tbsp sake
6 Tbsp white miso
3 Tbsp mirin
3 Tbsp sake
1 Tbsp sugar ((add sugar only if you do not use saikyo miso))

Steps:

  • Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.

Nutrition Facts : Calories 136 kcal, Carbohydrate 2 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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-GLAZED BLACK COD



Miso-Glazed Black Cod image

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Provided by Chef John

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 6

3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  • Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
  • Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
  • Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g

BLACK COD WITH MISO



Black Cod with Miso image

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.

Provided by Nobuyuki Matsuhisa

Categories     Wine     Fish     Appetizer     Broil     Backyard BBQ     Cod     Summer     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 9

For Nobu-style Saikyo Miso
saké
3/4 cup (150 ml) mirin
2 cups (450 g) white miso paste
1 1/4 cups (225 g) granulated sugar
For cod
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving

Steps:

  • Make Nobu-style Saikyo Miso:
  • 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
  • 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  • Yield:
  • 3 cups (800 g).
  • Make cod:
  • 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
  • 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
  • 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.

BLACK COD WITH MISO GLAZE



Black Cod with Miso Glaze image

Seared stovetop and finished in the oven, this easy black cod with miso will make you feel like a famous chef in your own kitchen

Provided by Lea Ann Brown

Categories     Main Course Seafood

Number Of Ingredients 15

1/4 cup sake (I used sherry)
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets (about 1/2 pound each)
For The Coconut Rice
2 Tablespoons unsalted butter
1 1/2 Tablespoon fresh ginger (minced or zested)
1 clove garlic (minced)
1 Cup Jasmine Rice (rinsed and drained)
1 cup coconut milk (well shaken)
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon lime zest (more for garnish)

Steps:

  • 6-8 hours before cooking, marinate the black cod. If you feel comfortable that you have very fresh fish, marinade for up to 2 days.
  • Bring the sake (or sherry), mirin, miso paste and sugar to a boil in a medium saucepan over medium high heat. Let boil for 30-45 seconds to evaporate the alcohol. The miso glaze will turn a caramel color. Remove from heat and cool to room temperature.
  • Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 6 - 8 hours. For even better results, marinate for 2 to 3 days in advance.
  • To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over medium-high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Coat the cod with a little oil then place the fish skin-side-up on the pan and cook until the flesh of the fish browns and blackens in spots, about 3 minutes.
  • Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  • For the Coconut Rice
  • Melt the butter in a heavy 4-quart saucepan over medium heat. Add the ginger and garlic, and cook, stirring, until just fragrant. Add the rice and cook, stirring, for 1 minute.
  • Add the coconut milk, water, salt, sugar, and bring to a boil over medium-high heat. Stir in the lime zest. Reduce the heat to low, cover, and simmer until the rice is tender, about 15 minutes.
  • Let stand off the heat, covered, for 5 minutes. Fluff with a fork, top with more zest, if you like, and serve.

Nutrition Facts : Calories 692 kcal, Carbohydrate 30 g, Protein 107 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 327 mg, Sodium 2585 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

MISO BLACK COD



Miso Black Cod image

Miso Cod - delicious, moist, tender, and crazy delicious cod fish marinated with Japanese miso. This miso cod recipe is made famous by Nobu Matsuhisa.

Provided by Rasa Malaysia

Categories     Japanese Recipes

Time 20m

Number Of Ingredients 5

2-3 black cod fillets, about 1 lb. (0.4 kg)
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar

Steps:

  • Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
  • Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
  • Preheat oven to 400°F (207°C).
  • Preheat an indoor grill at the same time.
  • Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don't rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
  • Transfer the fish fillets to the oven and bake for 10-15 minutes.
  • Add a few extra drops of the marinate on the plate and serve hot.

Nutrition Facts : Calories 518 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 774 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 329 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 people, Sodium 3960 milligrams sodium, Sugar 54 grams sugar

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.

BLACK COD WITH MISO



Black Cod With Miso image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

4 black cod fillets, about 1/2 pound each
3 cups Nobu-style Miso, recipe follows
1 stalk hajikami
1/2 cup sake
1/2 cup mirin
1/4 cup water
1/2 cup plus 1 tablespoon sugar
1 1/2 cups white miso

Steps:

  • Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
  • Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
  • Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
  • In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
  • Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

More about "black cod with miso recipes"

RECIPE: NOBU’S MISO-MARINATED BLACK COD | KITCHN
recipe-nobus-miso-marinated-black-cod-kitchn image
2019-05-02 This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and it’s popular for a reason: Soaked for several days in the …
From thekitchn.com
Estimated Reading Time 4 mins
  • Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  • Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
  • To cook the fish: Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.


MISO BLACK COD (SABLEFISH) - AHEAD OF THYME
miso-black-cod-sablefish-ahead-of-thyme image
2021-05-01 Preheat oven to 375F. In a small bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth. In a large …
From aheadofthyme.com
5/5 (2)
Total Time 55 mins
Category Seafood
Calories 142 per serving
  • In a small bowl, combine miso paste, soy sauce, vinegar, olive oil, and black pepper and mix well with a spoon until smooth.
  • In a large ziploc bag, add black cod and miso marinade. Press air out of the bag and seal tightly. Press the marinade around the fillets to coat. Place bag in the refrigerator and marinate for at least 30 minutes, up to overnight.
  • Remove the black cod fillets out of the bag and place them on a large half sheet baking pan lined with parchment paper.


MISO-MARINATED BLACK COD RECIPE - GREAT BRITISH CHEFS
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2013-04-17 Leave to marinate in the fridge for 12 hours. 4 black cod fillets, pin-boned with skin left on. 3. For the green tea broth, place the water and kombu in a pan and …
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Estimated Reading Time 3 mins
Category Main


MISO-BAKED BLACK COD RECIPE - BBC FOOD
miso-baked-black-cod-recipe-bbc-food image
2014-03-04 For the black cod, add the fish to the marinade, cover with cling film and place in the fridge preferably overnight or a minimum of two hours. Preheat the oven …
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MISO-GLAZED BLACK COD | RICARDO
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2011-11-08 Preparation. In a bowl, combine the miso, mirin, vinegar, and Sriracha sauce. Set aside. In a non-stick skillet, brown the fish, skin side down, in the oil. …
From ricardocuisine.com
5/5 (30)
Total Time 25 mins
Category Main Dishes
Calories 355 per serving


MISO COD RAMEN RECIPE - LOVEFOOD.COM
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This light, savoury ramen allows the cod to be the star of the dish. Inspired by miso black cod, the marinade is packed with delicious umami flavour. 1 tbsp white miso paste 2 tsp mirin 1 tbsp soy sauce 2.5 cm (1 inch) piece of ginger, peeled and grated 1 tbsp …
From lovefood.com


BLACK COD WITH MISO RECIPE - LOVEFOOD.COM
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Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse off. Please the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes. Arrange the black cod fillets on …
From lovefood.com


CLEAN BLACK COD WITH MISO RECIPE | GOOP
2012-01-12 Preheat the oven to 400°F. 5. Remove the fish from the fridge and scrape off the marinade. 6. Coat a grill pan with olive oil and set to high heat. 7. Add the fish and cook until browned on each …
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Category Detox & Cleanse Recipes


BLACK COD WITH MISO RECIPE BY NOBU MATSUHISA
2012-02-20 Directions. In a small saucepan, bring the mirin and sake to a boil over high heat. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. …
From thedailymeal.com
3.2/5 (39)
Estimated Reading Time 1 min
Servings 6
  • In a small saucepan, bring the mirin and sake to a boil over high heat. 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.
  • Heat a grill pan over high heat and coat with vegetable oil. Scrape the marinade off the fish. Add the fish and cook until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast until flaky, about 10 minutes. Transfer to plates and serve with pickled ginger and sautéed baby bok choy.


WHITE MISO BLACK COD - FEASTING AT HOME
2019-04-13 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 …
From feastingathome.com
4/5 (1)
Category Fish
Cuisine Japanese
Total Time 1 hr 20 mins
  • Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool ( but reserve 2 T in a separate small bowl if wanting to make the miso aioli) . Add the fish to the marinade and turn to coat. Cover and refrigerate overnight or at least for 1-2 hours, or overnight. The longer the better.
  • Preheat the oven to 400°. Heat a little oil in a heavy bottom skillet over medium high heat. Wipe the marinade off the fish, but don’t rinse. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Place in the oven to finish roasting for 8-10 minutes, until flaky.


BLACK COD WITH MISO RECIPE - NOBU MATSUHISA | FOOD & WINE
2013-12-07 Black Cod with Miso is a signature dish at Nobu. This streamlined recipe delivers a sweet glaze on silky, luxurious fish without the two-to-three-day marinade.
From foodandwine.com
5/5
Total Time 8 hrs 35 mins


BAKED BLACK COD WITH MISO MARINADE – ANDREA BEAMAN
2021-01-01 Instructions. Combine miso, mirin, shoyu, ginger and water. Marinate fish fillets 35 minutes or overnight in the refrigerator. Preheat oven to 375°. Place cod into a baking pan with the marinade on top of the fish. Bake 10-15 minutes (approximately 10 minutes per inch of thickness). Remove fillets from the oven and set onto a plate.
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Cuisine Food as Medicine
Category Animal Proteins
Servings 4
Total Time 25 mins


MISO AND SOY-GLAZED SABLEFISH (BLACK COD)
2019-04-01 Whisk in the miso until dissolved. Add the sugar and cook over medium heat, whisking until dissolved. Let cool. Set sablefish fillets in a large baking dish and coat with cooled marinade. Cover and refrigerate at least two hours, but up to two days. When ready to eat, preheat the oven to 400°F. Cook fillets 10-12 minutes or until cooked ...
From sitkasalmonshares.com
Servings 4
Total Time 2 hrs 15 mins
Estimated Reading Time 2 mins


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MICHAEL SYMON MISO ROASTED BLACK COD RECIPES WITH ...
Miso Glazed Black Cod Recipe by Michael Symon. See original recipe at: abc.go.com. kept by akira28 recipe by abc.go.com. Categories: Miso; print. Ingredients: 1/2 cup mirin 1/2 cup sake 6 tablespoons white miso paste 1/4 cup sugar 4 filets black cod (about 6 oz. each) 1 cup thinly shaved radish (to garnish) 4 cedar wood planks (soaked in water for 2 hours) 1/4 cup picked cilantro leaves (to ...
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BLACK COD BROILED WITH MISO — MARK BITTMAN
2019-03-15 Black cod with miso is a dish that was popularized in the U.S. by Nobu Matsuhisa, the chef at Nobu in New York. 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 ...
From markbittman.com


BLACK COD WITH MISO RECIPE - NOBU MATSUHISA | FOOD & WINE
2021-10-13 Recipes Cooking Drinks Travel Holidays Events News Classic Video Kitchen Home Pro Close Profile Menu Your Profile Your Profile Your Profile Join Now Newsletters Manage Your Subscription this link opens new tab Give...
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MISO BLACK COD RECIPES
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.
From tfrecipes.com


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