Miso Cod

Miso Cod

Theresa and Pauline picked this recipe up at their local Wegman's Grocery. Originally a salmon entree, the girls modified it a bit by substituting cod for the salmon... an unintentional nod to the famous chef, Nobu. A marvelous dish which uses the same marinade ingredients that Nobu uses for his iconic "Black Cod with Miso", the dish that skyrocketed him to fame. (see below for Nobu's original recipe).

Mar 29, 2020 - Serves 4

INGREDIENTS

  • 4 (6 oz each) Cod Portions
  • 1/8 tsp salt
  • 1/3 cup White Miso Paste
  • 1 Tbsp white wine
  • 1 1/2 Tbsp Kikkoman Kotteri Mirin or any similar sweet rice wine
  • 2 tsp Reduced Sodium Soy Sauce
  • 3 1/2 Tbsp Dark Brown Sugar

METHOD

Add cod to large dish or other container; season with salt. Cover; refrigerate 20 min.

Whisk miso, wine, mirin, soy sauce, and sugar in bowl until sugar is dissolved. Set aside.

Pat fish dry with clean paper towel; return to container. Pour marinade over the fish until covered completely. Marinate in refrigerator, covered, for 5-12 hours.

Preheat oven to BROIL. Transfer fish to aluminum foil-lined baking sheet; broil on top rack of oven 9-10 min until lightly browned and internal temp of salmon reaches 130 degrees (check by inserting thermometer halfway into thickest part of fish).

CHEF's NOTES:

  • For a great presentation, serve over a bed of sphagetti squash, spirilized zucchini or simple pasta and add a bit of arugula and sliced cherry tomatoes to the top of the fish. "Picture Perfect"
  • Salmon and other fish can be substituted for the cod

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CHEF NOBU MATSHUHISA "Black Cod with Miso"

Miso CodNobu

Nobu had his signature restaurants aboard all Crystal Cruise ships in the old days, and I make it a point to order his cod when aboard on all our trips with them. Surely one of the very best sea food entrees I've ever had.

  • The main difference in technigue here is that Nobu's miso infused cod goes through a lengthy marinade, which black cod will stand up to bertter than other similar types of fish. Chef Nobu's Black Cod cooks over high heat and is finished under the broiler. The sugar's in the sake-miso marinade caramelize to form a lacqured golden brown surface. While the dish does take some time in planning, it does cook fast with little cleanup.
  • 3 TBS mirin
  • 3 TBS sake
  • 1/2 cup white miso
  • 1/2 cup sugar
  • 6-7 oz skin on black cod fillet, 1 to 1.5 inches thick. (NOTE: Black Cod may be labeled as "Sablefish" in some markets).
  • 2 TBSP vegetable oil

  • Bring mirin, and sake, to a boil in a small pan over medium heat. Then whisk in the miso,. Cook about a minute then add the sugar, continue cooking over med heat, whisking constatly until sugar dissolves. Transfer this marinade to a 9x13 (approx) baking dish and let cool for 20 minutes. Add the fish to the marinade, cover and refrigerate for 8-48 hours (longer = more happy flavor).

    Preheat oven to broil. Heat the oil in an overproof skillet over high heat. Remove fillets from marinade, scape off any excess and place them skin up in the skillet and cook over high burner heat until the flesh is browned, 2-3 minutes. Carefully flip the fillets. Now place the skillet on the broiler and broil until cod is flakey and cooked through, 4-6 minutes. Watch them constantly to ensure they do not scorch. When done, transfer fillets skin side down to plate and serve immediately. Perhaps serve on a flat of banana leaf from the garden if you have it and maybe some ginger added as well.

 
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