New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic or by itself with any bitter green—this is stellar dining.
- 6 ServingsServings
- 1/2 cup mirin
- 1/2 cup sake or dry white wine
- 1 1/4 cups white miso
- 2/3 cup sugar
- 6 black cod fillets (6 to 8 ounces each), skin removed
1. In a medium heavy-bottomed saucepan, combine the mirin and sake and bring to a boil. Boil for 1 minute (to cook off the alcohol), reduce the heat to medium, add the miso, and stir until dissolved. Add the sugar, increase the heat, and stir until the sugar is dissolved, about 5 minutes.Remove from the heat and cool to room temperature.
2. Dry the fillets with paper towels and put them in a gallon-size sealable plastic bag. Add the miso glaze, seal and refrigerate for 24 to 48 hours.
3. Bring the fillets to room temperature. Preheat the broiler or place a grill pan or heavy skillet over high heat. Wipe excess glaze from the fillets and broil or grill, turning once, until brown and glazed, about 8 minutes. Transfer to plates and serve.
This also makes an elegant starter. Just reduce the portion size by half and serve the cod on greens lightly dressed with Asian Vinaigrette. I also use this glaze brushed on eggplant when I grill it. Serve the eggplant with roasted meat.