Miso Black Cod
- 4 black cod fillets, about 230g each
- 800g Nobu-style Saikyo Miso
- 1 stalk hajikami per serving
- For the Nobu-Style Saikyo Miso
- 150ml saké
- 150ml mirin
- 450g white miso paste
- 225g granulated sugar
Black cod is steeped in Miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish. This is a favourite of Robert De Niro’s, who often eats it with sake in hand. This recipe also works for beef, toro and salmon.
1. Pat the fillers thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days
2. Preheat the oven for 200°C, gas 6. Preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don’t rinse off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turn brown. The bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
For the Nobu-Style Saikyo Miso:
1. Bring the saké and 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.
Recipe courtesy of Kenwood's Around the World in 80 Plates