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RECIPE

Serves 2

A CookTale

This sweet and silky fish dish, which had its beginnings at the Nobu restaurant in NYC and many years later is still one of their premier dishes, is fairly simple to make. Nobu Matsuhisa, of his restaurant empire, recommends marinating the black cod in a good deal of the sake-miso marinade overnight or longer if possible (though I have had good results in a F Food Vacuum marinator for three hours.

INGREDIENTS

1/4 cup of Mirin
1/4 cup of Sake
1/4 cup of white Miso paste3 TB of Sugar
2- 6 oz Black Cod fillets, about 2″ thick, skin on
1TB of Peanut Oil for the pan
Pickled Ginger, for serving (optional)

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, just until dissolved. Transfer the marinade to a large baking dish & let cool. Add the fish skin side up. Cover and refrigerate overnight or vacuum marinate.

2. Preheat the oven to 400°. Heat a grill pan & oil it. Scrape the marinade off the fish. Add the fish skin side down & cook over high heat until crisp. Flip the fish onto a heavy rimmed baking sheet & roast for 10 minutes, or until flaky.

3. Transfer to plates & serve with pickled Ginger & additional Miso sauce.

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