We only eat wild fish at home and I really have a hard time finding wild black miso cod in stores! I recently unexpectedly found it and bought 3 pounds!
The classic dish made with this fish is the miso marinade. I am a big fan of this dish and I always have it when I am eating in an asian fusion restaurant.
They apparently let it marinate for 2 days at Nobu restaurants to get this intense flavor. The fish is supposed to be very very tender, with a light crisp on top and very flaky.
Try it and enjoy!!Print
Flaky and tender fish inspired by the famous black miso cod at Nobu restaurant.
- 2 lbs of black cod with skin
- 2 cups of soy sauce (with the minimum sodium possible)
- 2 tbsp of black miso paste
- 1 tbsp of sake
- Scallions to decor
- Cut fish in individual pieces
- Preheat sautéed pan on medium heat and combine miso, sake, and soy sauce
- Mix well until full incorporation.
- Let cool.
- In a large bowl dispose the fish cut in pieces and pour the cold sauce on it.
- Make sure every piece is covered
- Let sit in fridge for 2 days to 1 day.
- Preheat sautéed pan on high heat.
- Dispose fish face down (skin up!) and cook for 2-3 minutes until it starts to becoming brownish.
- Dispose in an oven proof pan skin down and cook at 400 degrees for 20 minutes or until flaky.