Skip to main content

Nobu’s Miso Black Cod

There is no dish that epitomizes Nobu more than Miso Black Cod. Such a simple dish, but flawlessly prepared and finished so that is has a rich crispy caramel glaze.

I must admit finding black cod took some doing, but it was worth the wait. I was able to special order it from Whole Foods and it arrived in two days.

While I was waiting for it to arrive, I did some research and found out that Black cod is not even in the cod family. Black Cod, also known as butterfish or sablefish is an entirely different family of fish, and also when black cod is smoked, it is the deli classic known as sable.





The key to this dish is letting it marinade for a full 2-3 days. I made a slightly smaller recipe, as there were only two of us, but even with only 4 filets, I still recommend the full amount of marinade.

Ingredients

1 cup of Sake
1 cup of Mirin
8 Tbsp White Miso
1/2 cup White Sugar
6 Filets of Black Cod (Sablefish), about 1/2 lb each

Marinade:


Begin by adding the sake and mirin into an average sized saucepan and bring up to a boil. Reduce it by 1/4, about 5 minutes. Reduce the heat to simmer and add in the miso a bit at a time, whisking as you go. You want the miso to be fully incorporated, so don't rush it. Then bring the heat up to medium high and add the sugar whisking constantly so it doesn't stick to the pan. Once the sugar is completely melted, remove the pan from the heat and leave it cool to room temperature.


Rinse off the black cod and pat it dry. Add a little of the marinade into the bottom of a large pyrex dish and put the filets skin side down. Pour the rest of the marinade over the fish and cover tightly and put into the refrigerator. Marinade for 2-3 days, turning occasionally.




Preheat oven broiler to 500. Take the filets from the refrigerator and scrape off any excess marinade, but don't wipe it off. Once the oven is up to temp, kick the broiler on high and have the rack in the upper middle of the oven. Not too close to the broiler. Basically you are going to bake it and sear it at the same time.

Using a non stick sauté pan that can go into the oven, heat up the pan and add a tiny bit of oil. Put the filets in skin side down and sear for 2-3 minutes. Transfer the entire sauté pan into the oven and cook until the fish starts  to brown and bubble. About 7-8 minutes. You want the fish to be caramelized (see the pic) and flake easily.




Serve with Jasmine or Japanese rice and enjoy.

Note: This recipe is loosely based upon the original one created by Nobuyuki "Nobu" Matsuhisa

Comments

Popular posts from this blog

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Golden Mountain Sauce

I love making Thai food at home, and I've always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something.

Well, I have found out what that little something was. It's called Golden Mountain Sauce and it has been called the "secret of Thai cooking" and has been used in Thailand for over 50 years.

Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.

Gai Pad Prik Grapao/Chicken with Hot Chilies and Basil
Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic.
This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil.
You should always use fres…