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Black Cod with Miso. A Nobu Cookbook Recipe.

A CookTale

We get to New York City so infrequently, especially in the evening that a dinner at Nobu in TriBeca is nothing more than something to hope for.
This is Nobu’s signature dish. It’s also his partner Robert DeNiro’s favorite dish. I hope this interpretation, if not close is tasty & flavorful & motivates you to head down to TriBeca.

INGREDIENTS

2 Black Cod Fillets about 1lb.

1/4 cup of sake. 1/4cup of Mirin.

4 TBS of White Miso Paste.

3 TBS of sugar.

METHOD

Mix the marinate ingredients well and set aside.

Place the fillets in a plastic container with the marinate.

Cover & let it steep in the refrigerator overnight or for 24 hours.

Preheat oven to 400°. Lightly wipe off excess marinade.

Place the fillets skin side down in a lightly oiled very hot grill pan and carefully grill on both sides until the surface turns brown.

Transfer to the oven & bake for 10-15 minutes. We prefer 10 minutes.

Plate with additional Miso marinate & serve.

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