Miso Black Cod Recipes

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BLACK COD WITH MISO

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.

Provided by Nobuyuki Matsuhisa

Categories     Wine     Fish     Appetizer     Broil     Backyard BBQ     Cod     Summer     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 9



Black Cod with Miso image

Steps:

  • Make Nobu-style Saikyo Miso:
  • 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
  • 2. 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.
  • Yield:
  • 3 cups (800 g).
  • Make cod:
  • 1. 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 tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
  • 2 Preheat oven to 400°F (200°C, gas 6). 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.
  • 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.

For Nobu-style Saikyo Miso
saké
3/4 cup (150 ml) mirin
2 cups (450 g) white miso paste
1 1/4 cups (225 g) granulated sugar
For cod
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving

BLACK COD WITH MISO

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8



Black Cod With Miso image

Steps:

  • Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
  • Preheat the oven to 400 degrees 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 and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
  • In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
  • 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 1 tablespoon of 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.

4 black cod fillets, about 1/2 pound each
3 cups Nobu-style Miso, recipe follows
1 stalk hajikami
1/2 cup sake
1/2 cup mirin
1/4 cup water
1/2 cup plus 1 tablespoon sugar
1 1/2 cups white miso

MISO MARINATED BLACKENED COD

Provided by Food Network

Categories     main-dish

Time P2DT25m

Yield 6 to 8 servings

Number Of Ingredients 5



Miso Marinated Blackened Cod image

Steps:

  • Over a double boiler, combine miso, sugar, sake, and mirin and whisk until sugar dissolves. Remove from heat and let cool. Refrigerate for a few hours so that marinade is cold and add black cod fillets or fillet pieces. Marinate for 24 to 48 hours in refrigerator.
  • Remove from marinade and scrape off most of marinade that is coating the fish. Preheat oven to broil (oven should be very hot and heat should be coming from the top down). Place fish on a greased foil-lined baking sheet. Place baking sheet approximately 6 inches away from top heating element. Broil 7 to 10 minutes, until browned. Depending on the thickness of the fish, fish should flake away; otherwise, bake an additional few minutes.

3/4 cup white miso
1/2 cup sugar
1/4 sake
6 tablespoons mirin
6 to 8 black cod fillets or fillet pieces

NOBU'S BLACK COD WITH MISO

This is a recipe for cod from Mark Edwards, the chef at Nobu (said to be London's best Japanese restaurant). There is no measurement given for the sake, so a bit of intuition is needed. Hopefully the guesswork will pay off though. This is their signature dish so it must be worth the effort! Apparently you can also substitute salmon for cod.

Provided by Sackville

Categories     Japanese

Time P2DT20m

Yield 4 serving(s)

Number Of Ingredients 6



Nobu's Black Cod with Miso image

Steps:

  • Bring the sake and mirin to a boil in a medium saucepan over a 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 turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
  • Once the sugar is dissolved remove from the heat and cool to room temperature.
  • Meanwhile, pat the fish fillets dry with paper towels.
  • When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.
  • Cover tightly with plastic wrap and leave to steep for 2-3 days.
  • On the day of the dinner, preheat the oven to 200C as well as a grill.
  • Grill the fish until its surface turns brown then bake for 10-15 minutes.
  • Arrange the fillets on individual plates and garnish with the ginger.

Nutrition Facts : Calories 649.4, Fat 8.3, SaturatedFat 1.6, Cholesterol 99.3, Sodium 4549.5, Carbohydrate 88.3, Fiber 6.1, Sugar 63.7, Protein 54.5

4 cod fish fillets
150 ml mirin
450 g white miso
225 g granulated sugar
sake
pickled ginger, for garnish

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