Nobu'S Black Cod With Miso

1. 1

   Bring the sake and mirin to a boil in a medium saucepan over a high heat.

2. 2

   Boil for 20 seconds to evaporate the alcohol.

3. 3

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

4. 4

   When the miso has dissolved turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.

5. 5

   Once the sugar is dissolved remove from the heat and cool to room temperature.

6. 6

   Meanwhile, pat the fish fillets dry with paper towels.

7. 7

   When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.

8. 8

   Cover tightly with plastic wrap and leave to steep for 2-3 days.

9. 9

   On the day of the dinner, preheat the oven to 200C as well as a grill.

10. 10

    Grill the fish until its surface turns brown then bake for 10-15 minutes.

11. 11

    Arrange the fillets on individual plates and garnish with the ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.