Nobu Matsuhisa: Black Cod with Miso

If you are any type of foodie, I'm sure you you've heard about this fish.  It has made the rounds of just about every blog and subreddit and morning show cooking segment that I can think of.  And why?  Because it's delicious.  There's something about this marinade that brings out the absolute best in this fish.  And even though it's faintly sweet, which you would think is weird with fish, it just works.  Now, I'm not sure how often this dish is going to make an appearance in my kitchen due to the absolutely ridiculous price of black cod/sablefish, but it's definitely yummy enough for special occasions.

Black Cod with Miso
From Nobu Matsuhisa, as seen in Today's Kitchen Cookbook

4 black cod fillets, about ½ pound each

3 cups Nobu-style Saikyo Miso

Nobu-style Saikyo Miso:
¾ cup sake
¾ cup mirin
2 cups white miso paste
1¼ cups granulated sugar

Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 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 fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover lightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.

Preheat oven to 400°F. 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.

Arrange the black cod fillets on individual plates.  Add a few extra drops of Nobu-style Saikyo Miso to each plate.

Makes 4 servings