4 Black Cod Fillets, about 8 oz. each
3/4 cup saké
3/4 cup mirin
2 cups white miso paste (found at
Asian markets & Gelson's)
1 1/4 cups granulated sugar
Preparation:
Prepare the Nobu-style Saikyo Miso by bringing the saké and mirin to a boil in a medium saucepan over high heat. Boil for 30 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Pat the fillets thoroughly dry with paper towels. Slather the fish with the cool Nobu-style Saikyo Miso and place in a nonreactive dish or bowl (glass) and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
Preheat oven to 400º. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
Serving Suggestion:
Arrange the black cod fillets on individual plates and garnish plate with a few drops of Miso.
Variation:
Recipe also works well with Salmon, tuna belly and beef.
History:
This recipe comes from Nobu Matsuhisa
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