Iíve had Black Cod Miso a couple of times at Nobu Restaurant, most recently in Budapest. Itís a simple and quick dish to prepare and cook, looks elegant and is nothing short of tantalising on the tastebuds.
Chef Nobu Matsuhisa describes his signature dish as a contrast of sweet and savoury flavours which gracefully intersects the soft and flaky texture of the fish.
My recipe has been adapted from Nobu, The Cookbook. I also used regular cod instead of the black cod Nobu uses at his restaurants and I omitted the sugar from the marinade.
See notes below regarding Black Cod.
Black Miso Cod, is one of Nobu Matsuhisa's signature dishes and can be found in any of his Nobu restaurants world-wide.
Preparation Time: 10 minutes (Plus 3-4 Hours of Marinating Time)
Cooking Time: 15 minutes
Serves: 2 as a Main Dish
Ingredients 3 Tablespoons Go Shu Sake 3 Tablespoons Mirin
3 Tablespoons White Miso Paste
1 Tablespoon Rice Malt Syrup
2 Tablespoons Shredded Seaweed
1 Cod Fillet
Combine the Sake and Mirin in a small pan and bring to a boil.
Add the Miso paste, Rice Malt Syrup and the shredded seaweed and stir until the miso and rice malt syrup have dissolved.
Simmer the marinade until it starts to thicken into a caramel consistency. Remove from heat and cool.
Remove the skin from the Cod, place into a baking dish and cover with the marinade. Refrigerate for 3-4 hours.
Marinate the Cod for 3-4 Hours.
Bake the cod in a pre-heated 180įC oven for approximately 15 minutes.
Notes Black Cod is actually NOT Cod but a deep-sea white flesh fish correctly known as Sable Fish. It has a soft and delicate texture but is quite mild in flavour.
If you have problems finding Black Cod or Sable Fish, you can easily substitute with Halibut or Salmon.
I used Cold Sobu Noodles with dipping sauce to accompany this Black Cod Miso dish.
This Black Cod Miso is from Nobu's in Budapest. The taste consistency of this signature dish is extraordinary and exemplifies the high level of artistry Nobu and his staff exhibit world-wide.