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<Recipe recipeId="47131" locale="en">
<RecipeHeader>
<RecipeTitle>Black Cod with Miso</RecipeTitle>
<Category>Asian|Main dishes|Seafood</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>by Nobuyuki Matsuhisa
Nobu: The Cookbook
yield: Makes 4 servings
Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.
ingredients
For Nobu-style Saikyo Miso</IngredientText>
<Ingredient id="1252" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="232.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>saké</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1949" quantity="0.75" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3/4 cup (150 ml)</IngredientQuantity>
<IngredientItem>mirin</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 cups (450 g)</IngredientQuantity>
<IngredientItem>white miso paste</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="825" quantity="1.25" unit="cup" comment="" defaultState="true" weightGram="180.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 1/4 cups (225 g)</IngredientQuantity>
<IngredientItem>granulated sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>For cod</IngredientText>
<Ingredient id="1612" quantity="4.0" unit="fillets" comment="black" defaultState="true" weightGram="231.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4</IngredientQuantity>
<IngredientItem>black cod fillets</IngredientItem>
<IngredientComment>about 1/2 pound (230 g) each</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="3.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 cups (800 g)</IngredientQuantity>
<IngredientItem>Nobu-style Saikyo Miso</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="stalk" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 stalk</IngredientQuantity>
<IngredientItem>hajikami per serving</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>

*All Asian ingredients: mirin, white miso and hajikami, can be found in Japanese markets and select specialty stores, or you can try Asian Food Grocer. Hajikami garnish pickled ginger shoot; if you can&apos;t find this you can subsititute it with regular sliced pickled ginger may. 

If you can&apos;t find Hajikami there is a recipe for it below. I takes 12 hours to pickle the ginger. 

miso marinade
In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.

marinating the fish (suggested time: 2 - 3 days)
Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.

cooking the cod
Preheat the oven to 400°F (200°C) and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don&apos;t rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.

plating the dish
Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu&apos;s Miso sauce to each plate. 




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