Total Steps
14
Ingredients
7
Tools Needed
11
Ingredients
- 0.25 cup saké
- 0.75 cup mirin
- 2 cup white miso paste
- 1.25 cup granulated sugar
- 4 pounds black cod fillets
- 3 cup Nobu-style Saikyo Miso
- 1 stalk hajikami
Instructions
Step 1
Bring the saké and the mirin to a boil in a medium saucepan over high heat.
Step 2
Boil for 20 seconds to evaporate the alcohol.
Step 3
Turn the heat down to low and add the miso paste, mixing with a wooden spoon.
Step 4
When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn.
Step 5
Remove from heat once the sugar is fully dissolved.
Step 6
Cool to room temperature.
Step 7
Pat fillets thoroughly dry with paper towels.
Step 8
Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl. Cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
Step 9
Preheat oven to 400°F.
Step 10
Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off.
Step 11
Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown.
Step 12
Then bake for 10 to 15 minutes.
Step 13
Arrange the black cod fillets on individual plates and garnish with hajikami.
Step 14
Add a few extra drops of Nobu-style Saikyo Miso to each plate.