CookTeaser

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.