Black cod with miso
I first ate black cod at Nobu’s in the company of a really good chef. I had not tasted fish quite as delicate and delicious as this. How can anyone create such perfection?
My chef friend, clearly put out by the lofty pedastal on which I had placed Nobu, suggested that actually everyone can cook this. He dragged me from the restaurant to a Japanese market, bought four ingredients and took me home. He prepared the marinade that night and cooked the fish for breakfast.
He was right. Everyone can.
- ½ cup mirin rice wine
- ½ cup sake
- ¾ cup sugar
- 2 cups white miso paste
- 4 black cod fillets (aprox 2 - 3 lbs)
- Wooden spoon
- Baking tray
- Heat a saucepan and pour in the mirin and sake. Bring it to a rapid boil and let it bubble for a minute or so to burn off some of the alcohol.
- Stir in the miso paste and then add the sugar. Continue to stir until the sugar has dissolved.
- Make sure your cod fillets are completely dry. Pat the fish with paper towels to draw out the moisture.
- Place the cod in a dish and pour over the marinade. Turn the fish over making sure they are completely covered in the sauce. Cover and refrigerate for at least two hours before cooking. Overnight is even better.
- Heat the broiler or grill.
- Remove the cod and let any excess marinade drip off the fish. Grill the skinless side first for about 3 minutes. Turn and baste the skin with some of the reserved marinade. Grill for a further 3 minutes, or until the skin is blackened and the center of the fish is opaque. Don’t over-cook under any circumstance. If you have a fussy guest who insists on it leathery, fry them an egg.
What you should know
Angela fancied black cod for dinner and didn’t want to wait for hours to follow this recipe. She rubbed white miso paste straight on to a couple of fillets, grilled the skinless side, turned the fish and then poured on a sweet soy dressing to the skin before completing the grilling. It was really good. She served it with sticky rice and a simple salad. Perfect!