The dish Miso-Black Cod is the trademark of the Japanese Nobu restaurants and top chef Nobu Matsuhisa, a master of refined Japanese cuisine.
The basis of this dish, with its elegant taste, is Black Cod, also known as Sablefish – a valuable and extremely rare representative of the Anoplopomatidae family, which lives in the cold depths of the Pacific. The flesh of the Sablefish is characterized by its high fat content and low calorie content, as the fats it contains are mainly Omega-3 fatty acids, which are valuable for the human body.
Miso-Black Cod gets its special, piquant taste from a unique marinade in which the fish is marinated. Grilled or baked in the oven, it forms a thin crispy crust, under which the tender, juicy flesh with its wonderful taste and spicy aroma is preserved.
You can always buy Black Cod fillet in the online shop «IKRiNKA».
Miso-Black Cod – A recipe for unique taste
The recipe for Miso-Black Cod is quite simple. It is important to use the right ingredients and to follow the recommended preparation method. The first step is to prepare the famous Miso marinade according to Chef Nobu's recipe. For the marinade you will need:
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3 tablespoons sake (Japanese rice wine)
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3 tablespoons mirin (sweet rice wine)
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1/2 cup organic white miso paste (fermented soybean paste)
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1/3 cup sugar
Preparation of the Miso Marinade – Step by step
Step 1:
Pour sake and mirin into a wide-bottomed pot and place it on the stove. Bring the liquid to a boil and let it reduce until the volume has decreased by a third. The alcohol evaporates, leaving a concentrated sweet base.
Step 2:
Reduce the heat of the pot to medium. Add the white miso paste and sugar. Simmer the sauce over low heat, stirring constantly, for 5–10 minutes until it is thick, glossy, and caramel-colored.
Step 3:
Pour the marinade into a larger bowl that fits the Black Cod fillets and let it cool to room temperature. After that, you can continue with the preparation of the fish.
Preparation of Black Cod in Miso Marinade
Place the fresh halibut fillets in the marinade so that they are completely covered. Let the fish marinate for 2-3 days.
After four days, pat the well-marinated fillets dry with kitchen paper to remove excess marinade. Place the fillets on a baking tray lined with baking paper and put them into a preheated oven. Bake the fillets at moderate heat for 10–15 minutes until they have a golden-brown, caramelized crust. The fillet remains tender, white, and juicy inside with an intense, piquant taste.
Side dishes for Miso-Black Cod
The spicy fish fillet harmonizes perfectly with neutral white or brown rice and creates a rich combination of flavors.
Vegetable side dishes are also an ideal complement. Steamed or grilled vegetables emphasize the intense taste of the marinated fillets.
Gourmets prefer the combination of Miso-Black Cod with pickled ginger, which results in a refreshingly invigorating taste note.
Thanks to its original taste, Miso-Black Cod is a standalone dish highly valued by lovers of fish delicacies. Sprinkled with lightly toasted sesame seeds, the fillet becomes a real highlight on your table.
