Nobu-style miso black cod

Method

1. Add the sake and mirin to a small saucepan. Bring to a boil and let it bubble for about 20 seconds to cook off the harsh alcohol edge.
2. Reduce the heat to low. Whisk in the white miso until smooth, then whisk in the sugar until it dissolves.
3. Take the marinade off the heat and let it cool completely.
4. Pat the fish dry. Place it in a shallow container or zip-top bag and coat it with the cooled marinade.
5. Cover and refrigerate for 2 to 3 days. Turn the fish once if it is not fully covered.
6. When you are ready to cook, heat the broiler or grill function. Aim for high heat, around 230 to 250°C if your oven lets you set it.
7. Lift the fish from the marinade and gently wipe off the heavy excess. Do not rinse.
8. Place the fish skin-side down on an oiled foil-lined rack or tray.
9. Broil for 8 to 12 minutes, checking often, until the fish flakes easily and the top is dark golden with some charred caramelized spots.
10. Rest for 2 minutes before serving.

Notes

• True black cod, also called sablefish, can be hard to find in Germany. Salmon, sea bass, or another fatty white fish all work. Regular cod works too, but it is leaner and dries out faster.
• This is not keto as written. The marinade carries sugar and mirin. For a lower-carb version, cut the sugar and use only a light coating, but the classic flavor depends on the sweetness.
• Make it a full Japanese dinner with Miso Yaki Onigiri.
• Good sides: Garlic-Ginger Bok Choy, Quick Sesame Cucumber Salad, Miso Soup With Greens And Tofu, or Spinach Gomae.
• Miso burns quickly. Stay close during broiling.

Sources consulted

• RecipeTin Japan: Nobu’s Miso Marinated Black Cod Recipe
• The Kitchn: Nobu’s Miso-Marinated Black Cod Recipe

Good with

• Garlic-ginger bok choy
• Miso soup with greens and tofu
• Miso yaki onigiri
• Quick sesame cucumber salad
• Spinach gomae

From Christoph Mayer