Nobu's Black Miso Cod

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This is a recipe adapted from the famed Nobu. His black miso cod is WORLD famous. Although I've actually never had it (or even been to Nobu!), I've had many copy-cat versions at different restaurants.

One interesting fact I learned is that black cod is *not* actually a codfish - it's really sablefish. Sablefish is a buttery, white fish that flakes when you bake it and is ideal for this recipe. 

Unfortunately, I didn't have black cod on hand but I did have some salmon fillets and it worked well. You can substitute with any fatty fish fillet! 

Ideally, this recipe should be marinated 2-3 days prior for the best results. Can use salmon, sea bass, or black cod. Any buttery, fatty fish will do.

Ingredients (from kitchen.com):
1/4 cup sake (4 tablespoons)
1/4 mirin (4 tablespoons) 
4 tablespoons white miso paste (same as 1/4 cup)
2.5 tablespoons sugar (the original recipe calls for 3 tablespoons of sugar but I do 2-2.5 tablespoons of sugar to cut the sweetness)


Ingredients: 

1. Bring sake and miring to a boil in medium saucepan over HIGH HEAT. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to LOW and add miso paste. Whisk until miso has dissolved. 
3. Turn the heat back up to MED and add the sugar, whisking constantly so the sugar doesn't burn on the bottom.

4. Remove from heat once sugar dissolved. Cool to room temperature. 
5. Pat black cod fillets thoroughly dry with paper towels. 
6. Line a glass bowl with a layer of the sauce above. Place the fish (face down) into the bowl. Pour another layer of sauce onto the fish. 
7. Cover in the fridge for 2-3 days. 

COOKING FISH: 
8.  baking options:

Remove the fish from the marinade and scrape most of the miso marinade off the filet before baking. If you leave too much of the miso on the filet, it could burn easily in the oven. Put the filets skin side up on a parchment paper lined baking sheet and bake for ten to 15 minutes or until browned at 400 °F. 
- 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.

 - Bake in 400F for 10-15 minutes, can also broil the top. 

 - Preheat broiler to high. Place on baking sheet, skin-side down. Broil until caramelized, about 3-7 minutes. Using spatula, turn fish and broil until just opaque in center, about 3-7 minutes more. 


To Broil (Recommended)

  1. Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Broil medium/high for 8-10 minutes, depending on the thickness of the fish, until the surface is blistered and brown a bit. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC. I use medium or high.


To Bake (Optional)

  1. Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake the fish on parchment paper until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip.


Sources: 
https://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238
https://www.hungryhuy.com/miso-marinated-black-cod/

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