Nobus Miso Marinated Black Cod Recipes

MISO-MARINATED BLACK COD

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.

MISO COD (BLACK COD WITH MISO)

Steps:

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

MISO-MARINATED BLACK COD

Steps:

• 1. Marinate: Combine the mirin and sake in a small saucepan. Bring just to a boil and take off the heat. Add the miso and the sugar to the pan. Stir until the sugar dissolves. Let cool to room temperature. Layer the fillets in a bowl and slather with the marinade. Cover and refrigerate for at least 3 to 4 hours or overnight.
• 2. Saute: Preheat the oven to 400ºF. Heat a non-stick pan over medium heat and add 2 tablespoons oil. Wipe the marinade from the fillets and place them in the pan skin side up. Cook for 4 minutes. The flesh will start to brown and blacken in spots because of the sugar in the marinade, but this is ok, you're after those caramelized flavors. Flip the fillets skin side down and slide the pan into the oven.
• 3. Roast: Cook in the oven for about 6-8 minutes, until the flesh begins to flake apart when you press down on it with your finger.
• 4. Serve: Transfer the filets to a platter or individual plates and serve while still warm. We like to serve with a side of rice and steamed bok choy

NOBU'S MISO-MARINATED BLACK COD RECIPE

Steps:

• Two to three days before serving, prepare the miso marinade to marinate the fish. Combine the sake and mirin in a medium saucepan and bring to a boil over high heat. Let it boil for 20 seconds to allow the alcohol to evaporate, and turn the heat down to low. 
• Add in the miso paste and whisk together. Once the miso has dissolved, turn the heat up to high again.
• Add in the sugar while whisking to ensure it doesn't burn. Once the sugar has fully dissolved, remove from heat and allow to cool to completely.
• Using paper towels, pat the fish fillets dry thoroughly. 
• Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. 
• Place dish in the refrigerator and allow to marinate for 2-3 days. If pressed for time, you can marinate for 20 minutes at room temperature instead.
• Pre-heat the oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop.
• Lightly wipe off any excess miso on the fillets, but don't rinse it off. 
• Grease the skillet with oil and place the fish inside.
• 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 skillet to the oven and bake for 5 to 10 minutes. The fish will be done when it is opaque and flakes easily.
• Optional: serve with pickled ginger

MISO MARINATED BLACK COD RECIPE BY CHEF NOBU MATSUHISA

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 BLACK COD

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.

NOBU MISO-MARINATED BLACK COD

Steps:

• Prepare Marinade-Sake and Mirin to a boil on high for 20 seconds
• turn heat to low add miso paste and wisk
• turn to high add sugar whisk to dissolve
• cool and slather cod in marinade for 2-3 days?
• hot pan first sear top then the skin side- 2-3 min a side
• place in 400 degree oven for 5-10 minutes and serve