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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: August 12, 2011

12/08/11 Black Cod With White Miso Sauce


 

RECIPE
Serves 2

A CookTale

Over time, back in early June to be exact, I posted a similar recipe. But the Black Cod (actually Sable fish) is so incredibly tasty that I believe that it’s worth posting again. This is Nobu Restaurant’s signature dish. I hope this interpretation is tasty & flavorful & motivates you to head down to TriBeca to treat yourself to the real thing.

INGREDIENTS

3 TB of Mirin
3 TB of Sake
1/2 Cup White Miso paste
1/3 Cup of Sugar
2 6-to7-ounce Black Cod fillets, skin on, about 1-1/2″ thick
1 TB of Vegetable Oil
Pickled Ginger

METHOD

1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the sugar & cook over moderate heat, whisking, until dissolved. Transfer the marinade to a baking dish & let cool. Add the fish & turn to coat. Cover and refrigerate for a few hours or overnight.
2. Preheat the oven to 400°. Heat a grill pan & add the Oil.
3. Scrape the marinade off the fish. Add the fish & cook over high heat until browned, about 4-5 minutes.
4. In its grill pan, place it in the hot oven & roast for 8 to10 minutes, until flaky & turning brown.
5. Transfer to plates & serve with pickled Ginger.

12/08/11 Napa Cabbage, Shiitake Mushrooms & Black Sesame Seeds


 

 

RECIPE

Serves 2

A CookTale

To accompany the main course of Black Cod with Miso, an Asian side dsh was called for. The fridge held a head of Napa Cabbage and a carton of fresh Shiitake Mushrooms from Wilbank Farm, that are available weekly at The Smokehouse of the Catskills. Putting together one of the tastiest of fish, and an equally tasty duo of vegetables proved to be a winning partnership.

INGREDIENTS

1/2 Head (or more) Napa Cabbage
1-2 Cups of Shiitake Mushrooms, sliced
2 TB of Peanut oil
1 Cup of Chicken Broth (or vegetable broth)
3 TB of Shao Xing (Chinese cooking sherry) or Dry Sherry
1 tsp Salt (or to taste)
1 TB of Cornstarch
3 TB of Water
1 TB of Sesame Seeds (black or White)

METHOD

1. Cut off the core of the Napa Cabbage head & peel off individual leaves (they shrink in volume to 1/2 of original). Wash the leaves thoroughly & chop into 2-inch pieces.

2. Only if necessary, clean sand & grit from the Shiitakes. Remove stems & slice thick.
3. Heat Peanut Oil in a large frying pan on high flame. When oil is hot, add Cabbage & sauté until wilted. Toss in the mushrooms & the broth.
4. When the broth begins to boil, reduce to simmer & partially cover until the Cabbage is completely cooked.
5. Mix the Cornstarch & Water together. Remove the lid & add the cornstarch mixture & the Sherry. Stir & let the sauce return to a boil. Serve hot.