19
Jan
Turn the heat down to low and add the miso paste mixing with a wooden spoon. Boil for 20 seconds to evaporate the alcohol.
Do you want to make the best miso marinated sablefish around.
Black cod recipe nobu. Ingredients 3 tablespoons mirin 3 tablespoons sake 12 cup white miso paste 13 cup sugar Six 6- to 7-ounce skinless black cod fillets about 1 12 inches thick Vegetable oil for grilling. Bring the sake and mirin to a boil in a medium saucepan over a high heat. Boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low and add the miso paste mixing with a wooden spoon. When the miso has dissolved turn the heat up to high again and add the sugar stirring constantly to make sure it doesnt burn. Im obsessed with the way Nobu restaurants prepare this sweet-savory dish their specific recipe 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. Preheat the oven to 400. Coat the ovenproof pan with oil and cook the cod on each side for two to three minutes.
Move the skillet into the oven and cook for five to ten more minutes or until it flakes easily. Do you want to make the best miso marinated sablefish around. Black cod a white-fleshed fish that tastes as if its diet consisted solely of fresh butter gets marinated in a sweet and savory miso marinade then broiled until its surface caramelizes and crisps.
Chef Nobu Matsuhisa first served miso-marinated black cod in the late 1980s at Matsuhisa his original Southern California restaurant. Since then hes opened 21 restaurants in the US plus locations around the world and restaurant chefs have put. Let it marinade in the fridge for 2-3 days rotating it daily to ensure the fish is evenly marinated.
On the day you wish to cook the fish preheat the oven to 400F. On a nonstick pan over medium high heat sear the fish skin side up for 2-3 minutes until the flesh is golden brown.