Nobu Black Cod
Adapted from this website.
Ingredients
|
Ingredients
|
Amount |
| Black Cod Filet |
1 lb |
| Sake (or sub with Shaoxing wine) |
1/4 cup |
| Miring |
2 tbsp |
| White Miso Paste |
1/3 cup |
| Sugar |
1/4 cup |
| Green Onion |
1 unit |
| Sesame Seeds |
1 unit |
| Chili Crisp |
1 unit |
Timings
Marinade cod 2-3 days (required).
Broil cod on high (approx 10-12 minutes).
Recipe
- To a small sauce pot on medium heat, add 1/4 cup of sake and 2 tablespoons of
mirin. Cook for 1-2 minutes to cook away alcohol
- Lower the heat, then whisk in 1/3 cup of white miso paste and 1/4 cup of
sugar. Mix well, ensuring miso and sugar are fully dissolved. Bring marinade
up to a slight simmer, and then set aside and let cool down to room
temperature
- Cut black cod filets into more manageable-sized pieces, roughly 3-4″
sections. Add black cod to an airtight container and pour marinade over the
black cod
- Gently toss, making sure the black cod is evenly coated. Let the black cod
marinate in the fridge for 2-3 days before cooking
- Add black cod to a piece of foil on top of a baking tray
- Back on the upper part of the rack, 8″ away from the heating element. Broil
on high for 10-12 minutes or until golden brown and slightly charred
- Serve on a plate garnished with green onion curls, and enjoy!