Description
Nobu’s miso-marinated black cod—easily done but looks fancy for a weeknight dinner.
Ingredients
- ¼ cups Sake
- ¼ cups Mirin
- 3 Tablespoons White Miso Paste
- 3 Tablespoons Sugar
- 4 pieces (about 1/2 Lb. Size) Black Cod Fillets
- Oil For Cooking
Preparation
Bring sake and mirin to a boil in a medium saucepan over high heat for 20 seconds to cook off the alcohol. Turn the heat down to low, add miso paste, and whisk. When miso has dissolved completely, turn heat up to high again and add sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat the black cod fillets thoroughly dry with paper towels. Place the fish and the miso marinade in a resealable plastic bag. Leave it flat on a plate and marinate overnight (or 2 to 3 days).
Lightly wipe off the marinade from the fillets.
Heat oil on a non-stick skillet over high heat. Place 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, 2–3 minutes. The fish is ready when it’s opaque and flakes easily.
