Black Cod with Miso

Preparation

Baking Directions:

Pat the filets thoroughly dry with paper towels.

Slather the fish with Nobu-style Saikyo Miso, place in a non-reactive dish or bowl and cover tightly with plastic wrap.

Leave to steep in the refrigerator for two to three days.

Preheat the oven to 400. Preheat a grill or broiler.

Lightly wipe off any excess miso clinging to the filets, but don’t rinse it off.

Place the fish on the grill or in a broiler pan, and grill or broil until the surface of the fish turns brown.

Then bake for 10 to 15 minutes.

Arrange the black cod filets on individual plates and garnish with hajikami.

Add a few extra drops of Nobu-style Saikyo Miso to each plate.

Nobu-style Saikyo MisoYield: 3 cupsBring the sake and mirin to a boil in a medium saucepan over high heat.

Boil for 20 seconds to evaporate the alcohol.

Turn the heat down to low and add the miso paste, mixing with a wooden spoon.

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.

Remove the heat once the sugar is a fully dissolved.

Cool to room temperature.

Hajikami ginger pickled in sweet vinegar Remove any sand and debris, and cut the ginger into six-inch lengths.

Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 tablespoons per 1 quart/liter water).

Drain and sprinkle thoroughly with sea salt.

Let cool to room temperature.