MISO BLACK COD

Nobu Matsuhisa, the renowned Japanese chef and restauranteur, created his signature Black Cod with Miso dish as part of his innovative approach to Japanese cuisine.

In Nobu's innovative kitchen, this recipe exemplifies the chef's signature style of fusing traditional Japanese ingredients with global influences. The key to its unparalleled taste and texture lies in the sweet miso marinade and the patient process of marination, which can take up to three days.The marriage of sweet and savoury flavours complements the buttery texture of black cod perfectly, transforming this iconic dish into a culinary masterpiece.

While seemingly simple in its preparation, this dish is a testament to Nobu's culinary philosophy: respecting high-quality ingredients while elevating them through technique and creativity. Whether you are a seasoned chef or an adventurous home cook, mastering this recipe will bring a touch of world-class Japanese fusion cuisine to your table.

Cooking notes: Do not be tempted to use cooking sake for this dish. We used Hakutsuru Jyunmai Nigori Sake, a pure unfiltered rice sake. The longer the fish marinates the more intensely flavoured it becomes. We feel the fish is perfectly marinated at 48 hours. Grilling times with vary according to the temperature of your grill, it is important to watch the fish while cooking to ensure it does not catch and burn.

SERVINGS: 4 PREP TIME: 20 MINUTES. COOK TIME: 10 MINUTES. TOTAL TIME: 30 MINUTES + 48 HOURS FOR MARINADE

Serves 4, as a Main Course

INGREDIENTS

4 x 180g Black Cod Fillets
Oil for tray
1-2 tsp Yuzu paste (to taste)

Saikyo Sweet Marinade

100ml good quality Japanese dry Sake (see cooking notes)
100ml Mirin (sweet rice wine)
300g white Miso paste
150g granulated sugar

METHOD

STEP ONE

Make the miso marinade

In a small saucepan, bring the sake and mirin to a boil. Boil for 20 seconds to evaporate the alcohol.

Turn heat to low and add miso paste a little at a time, whisking until dissolved.

When the mixture is smooth, turn up the heat to medium and add sugar in two to three lots. Stir continuously until the sugar is dissolved, taking care that it does not burn. Allow the mixture to cool to room temperature, then remove 70ml of the marinade into a bowl to serve with the finished dish and refrigerate.

STEP TWO

Marinate the fish

Pat the black cod fillets dry with paper towels.

Slather the fish with rest of the miso marinade and place it skin side up in a non-reactive dish or zip-lock bag. Cover and refrigerate for at least 48 hours, up to 72 hours (see Cooking Notes)

STEP THREE

Cook the fish

Pre-heat your grill on the highest setting. It is important it is hot before you put the fish in. Lightly wipe off any excess miso clinging to the fillets, but do not rinse it off.

Lightly spray the middle of a small non stick baking tray (or tray lined with aluminium foil) and place the fish on it.

STEP FOUR

Cook the fish continued..

If you have a separate grill place the tray on the bottom shelf. If your grill is integrated with your oven place the tray on the middle shelf. With the door of the grill or oven open, watch the fish until the marinade starts to bubble around the edges. This will take anywhere from 4-6 minutes (See Cooking Notes). When the edges are starting to caramelise, turn off the grill and shut the door. Leave the fish to cook in the residual heat for another 4 minutes.

TO SERVE

Mix the reserved 70ml of marinade with a 1-2 teaspoons of Yuzu paste to taste to make a sauce. Serve the fish with the sauce, Japanese rice sprinkled with finely sliced spring onion and lightly steamed or boiled edamame.