Miso-Marinated Black Cod

Mirin ¾ cup
Sake ½ cup
White miso paste 2 cups
Sugar 1 cup
Black cod fillets, ½ lb. each 4
Hajikami stalks 4

1. Heat mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

2. Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

3. Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

4. Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

5. Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

From “Nobu: The Cookbook,” Nobuyuki Matsuhisa (Kodansha International, 2001)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: