Recipes - Japanese

Nobu-Inspired Miso Cod
Miso-Cod


There are many reasons to love black cod — it is full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here's one more, a Nobu-inspired recipe for black cod that makes an easy, elegant dinner for guests or a weeknight dish you can prepare over the weekend.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

¼ cup sake
¼ cup mirin
4 tbsp shiro miso paste (white miso)
3 tbsp sugar
3-4 black cod fillets, about 230g each (see note)

Note: Substitute with other types of cod or salmon if black cod is not available. Allow fish to marinate overnight or up to 3 days for maximum flavour




Steps:
  1. Bring the sake and mirin to a boil in a medium saucepan over high heat for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  2. Pat the black cod fillets thoroughly dry with paper towels. Place the fish and the miso marinade in a resealable plastic bag. Leave it flat on a plate and let it marinate overnight (or 2 to 3 days)
  3. Lightly wipe off the marinade from the fillets. Leaving all the marinade would make the dish more salty.
  4. Heat oil on a non-stick skillet over high heat. Place fish skin side up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. The fish is ready when it’s opaque and flakes easily.

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Nobu-Inspired Miso Cod

Nobu-Inspired Miso Cod

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There are many reasons to love black cod — it is full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here's one more, a Nobu-inspired recipe for black cod that makes an easy, elegant dinner for guests or a weeknight dish you can prepare over the weekend.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

¼ cup sake
¼ cup mirin
4 tbsp shiro miso paste (white miso)
3 tbsp sugar
3-4 black cod fillets, about 230g each (see note)

Note: Substitute with other types of cod or salmon if black cod is not available. Allow fish to marinate overnight or up to 3 days for maximum flavour

Instructions
  1. Bring the sake and mirin to a boil in a medium saucepan over high heat for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  2. Pat the black cod fillets thoroughly dry with paper towels. Place the fish and the miso marinade in a resealable plastic bag. Leave it flat on a plate and let it marinate overnight (or 2 to 3 days)
  3. Lightly wipe off the marinade from the fillets. Leaving all the marinade would make the dish more salty.
  4. Heat oil on a non-stick skillet over high heat. Place fish skin side up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. The fish is ready when it’s opaque and flakes easily.

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