Black Cod with Miso, Nobu Style
4 servings
40 minutes
Black cod with miso in the style of Nobu is an exquisite dish of Japanese cuisine celebrated by chef Nobu Matsuhisa. The secret to its unique flavor lies in marinating in sweet sake-miso, which gives the fish a rich umami and caramelized crust after baking. The tender black cod fillet is infused with a deep palette of flavors, balancing between the sweetness of sugar, a slight acidity from mirin, and complex fermented notes of white miso. The ginger garnish adds a fresh spiciness that highlights the dish's sophistication. This is not just fish but a true gastronomic delight that pairs perfectly with a glass of sake. Served in the best restaurants worldwide, but thanks to its simplicity in preparation, one can create a culinary masterpiece at home.
1
Thoroughly pat the fillet dry with a paper towel. Spread a thick layer of Nobu-style saikyo miso on the fish, place it in a non-reactive container, and tightly cover with plastic wrap. Refrigerate for 2-3 days.
- Black cod (sablefish) fillet: 230 g
- White miso paste (shiro miso): 450 g
2
Preheat the oven to 200 degrees. Heat the grill. Remove excess miso from the fish but do not wash it off. Place the fish on the grill and brown it. Then bake in the oven for 10-15 minutes.
- White miso paste (shiro miso): 450 g
3
Place the black cod fillet on plates and garnish with a stem of ginger. Add a few drops of Nobu-style saikyo miso to each plate.
- Black cod (sablefish) fillet: 230 g
- Ginger: 4 pieces
- White miso paste (shiro miso): 450 g
4
Nobu-style sake-miso preparation method. In a small saucepan, mix sake and mirin, bring to a boil over high heat. Cook for 20 seconds to evaporate the alcohol. Reduce heat to low and add miso paste. When miso is fully dissolved, increase heat again and add sugar, stirring constantly with a spoon. Once the sugar is completely dissolved, remove from heat. Let cool.
- Sake: 150 ml
- Mirin: 150 ml
- White miso paste (shiro miso): 450 g
- Sugar: 225 g