Through the summer you will be seeing a LOT of black cod recipes. After all, you already heard me showing off about the amazing quality Alaskan black cod our very generous friends share with us every summer.
Two summers ago when we received our first present of cod, I found this recipe on Epicurious and the description and of course NOBU sold it to me. The recipe has been a repeat in my home ever since, never ceases to wow anyone and is truly simple. The only caveat in the recipe is getting the ingredients. I am spoilt with a Japanese speciality store only a few blocks away, but friends have complained that getting the ingredients isn’t as easy.
I serve this with sautéed bok choy and soba noodles usually.
The description to the recipe is:Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
- Bring 3/4 cup saké and 3/4 cup mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
- Turn the heat down to low and add 2 cups white miso paste (make sure that you get the sweet miso paste and not the salty one) and mix with a wooden spoon until dissolved completely.
- Turn the heat up to high again and add 1 cup granulated sugar. Stir constantly with a wooden spoon to ensure that the sugar doesn’t burn. Once dissolved, remove from fire and let it cool.
- Pat 4 7oz fillets of black cod dry with paper towels. Slather the fish with the Nobu-style Saikyo Miso generously and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days. (I have tried making this with a shorter steeping time period and even though it is still good, I highly recommend letting it steep for at least 2 days.)
- Remove the fish from the paste and wipe off the excess (do not rinse the fish).
- Preheat oven to 400F (200C). Broil the fish for 5 minutes or until the top of the fish turns brown. Then bake for another 10 to 15 minutes.