Black Cod Miso

I’ve had a couple of times at Nobu Restaurant , most recently in Budapest. It’s 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.



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

Method








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 dish.



Categories
#seafood
#fish
#cod
#baking
#healthy
#low_fat
#gluten_free
#dairy_free
#nut_free
#egg_free
#grain_free
#japanese
#asian_
#miso
#sugar_free
#clean_eating
#omega_3

%recipeyum