Chef Nobu Matsuhisa’s iconic, buttery miso cod recipe is both easy and elegant. This streamlined recipe delivers all the luxury and flavour in a fraction of the time.
INGREDIENTS. Serves 4
60 ml sake
60 ml mirin
60 ml white miso paste
3 tablespoons granulated sugar
4 (114 gr to 170 gr) black cod. We used ordinary cod.
Kosher salt
2 tablespoons vegetable oil
METHOD
Two to 3 days beforehand, make the miso marinade and marinate the fish.
Bring the sake and the mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol. Turn the heat down to low, and add the white miso paste and the sugar. Whisk until the miso and sugar are dissolved. Remove from the heat and let cool to room temperature.
Pat the cod fillets dry with paper towels. Place in a plastic zip top bag or container wide enough to hold the fish in a single snug layer. Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.
Preheat the oven to 200° C While the oven is heating, remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film of marinade on the fish. Do not rinse or wipe off the marinade with paper towels. Lightly season the fish with salt.
Arrange a rack in the middle of the oven. Heat the vegetable oil in an oven-proof fry pan, over medium-high heat until just starting to smoke. Place the fish skin-side-up in the pan in a single layer. Cook until the bottom of the fish browns and blackens in spots, 2 to 3 minutes. Slide a thin metal spatula under each piece of fish and carefully flip. Continue cooking until the second side is browned, 2 to 3 minutes.
Transfer the pan to the oven and bake until the fish is opaque and flakes easily, 5 to 10 minutes.
Transfer the fish to plates.
Original Recipe Nobu Matsuhisa
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