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NOHome Cooking Sessions: Nobu’s Miso Black Cod. A sweet, earthy and addictive marinade. Probably not exact, but pretty damn close. Full recipe below 👇🏽😎
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1. Get yourself some black cod (Sable fish). Not an ad, but I buy from @fineandwild and @thefishsocietyeu
2. Give the fillets a rinse in some dry sake, then drain and set aside
3. Marinade: 6-8tbsp white miso (i like the own brand from @japancentre ), 3tbsp dry sake, 3tbsp mirin, 5tbsp white sugar, pinch of sea salt and pepp - mix together then throw into a saucepan on medium heat and stir till emulsified - adjust the amounts to taste!
4. Allow marinade to cool, then pour over and coat the black cod fillets, then cover and marinate in the fridge for 48-72h
5. After 2-3 days, remove from fridge and drain off excess marinade, place on a baking tray and set oven to grill at 200c
6. Place the fillets under the grill in the middle shelf for 8-10 mins, then take them out, brush over some more marinade and place back in until golden brown
7. Remove and darken any lighter spots with a blow torch
8. Serve with steamed sushi rice and scored king oyster mushrooms with the marinade spooned over
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This one is quite simple but looks impressive. The key is to adjust the marinade to your palette by adding more or less sugar, sake, salt etc. Marinating for 2-3 days is totally worth it. The fish flakes away beautifully. Mouthwatering.. #notoriousfoodie 🙅🏽♂️
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@notorious_foodie
