Best 4 Nobus Black Miso Cod Recipes
Welcome to the ultimate guide to preparing Nobus black miso cod, a tantalizing and iconic culinary creation that combines the rich flavors of black miso with the delicate texture of cod. In this article, we will delve into the secrets of this modern classic, exploring the origins of its unique ingredients, the intricate steps involved in its preparation, and the techniques used to achieve the perfect balance of flavors. Whether you're an experienced home cook or a culinary enthusiast looking to elevate your cooking skills, this comprehensive guide will provide you with all the knowledge and inspiration you need to recreate this remarkable dish in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
MISO-MARINATED BLACK COD
Nobu restaurant's famous recipe, adapted into a fresh, family-style fish dinner. Sweet, umami, and easy to make.
Provided by Unpeeled
Categories dinner
Number Of Ingredients 7
Steps:
- In a small sauce pot, bring the sake (or white wine) and mirin to a boil. Lower the heat, and add the white miso paste, sugar, and rice vinegar. Whisk to combine fully and until the sugar fully dissolves. Remove from heat and let cool to room temperature.
- Pat the fish dry and place it on a rimmed baking sheet. Spoon the marinade over the fish and slather it all over.
- Wrap the fish tightly in plastic wrap, pressing the wrap onto the surface of the marinading fish, and chill in the refrigerator, ideally for two days, and at least 24 hours.
- Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade.
- Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust. Make sure the fish is cooked through: It should flake easily, with bright white flesh, neither raw nor dry.
- Garnish with scallions and serve hot, perhaps with white rice and sautéed bok choy, spinach, or other soft Asian greens.
NOBU'S MISO-MARINATED BLACK COD RECIPE
Adapted from Nobu: The Cookbook
Provided by Chef Nobu Matsuhisa
Categories Seafood / Dinner
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Two to three days before serving, prepare the miso marinade to marinate the fish. Combine the sake and mirin in a medium saucepan and bring to a boil over high heat. Let it boil for 20 seconds to allow the alcohol to evaporate, and turn the heat down to low.
- Add in the miso paste and whisk together. Once the miso has dissolved, turn the heat up to high again.
- Add in the sugar while whisking to ensure it doesn't burn. Once the sugar has fully dissolved, remove from heat and allow to cool to completely.
- Using paper towels, pat the fish fillets dry thoroughly.
- Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
- Place dish in the refrigerator and allow to marinate for 2-3 days. If pressed for time, you can marinate for 20 minutes at room temperature instead.
- Pre-heat the oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop.
- Lightly wipe off any excess miso on the fillets, but don't rinse it off.
- Grease the skillet with oil and place the fish inside.
- 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.
- Transfer skillet to the oven and bake for 5 to 10 minutes. The fish will be done when it is opaque and flakes easily.
- Optional: serve with pickled ginger
Nutrition Facts : ServingSize 2
NOBU'S BLACK COD WITH MISO
This is a recipe for cod from Mark Edwards, the chef at Nobu (said to be London's best Japanese restaurant). There is no measurement given for the sake, so a bit of intuition is needed. Hopefully the guesswork will pay off though. This is their signature dish so it must be worth the effort! Apparently you can also substitute salmon for cod.
Provided by Sackville
Categories Japanese
Time P2DT20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the sake and mirin to a boil in a medium saucepan over a 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 turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn.
- Once the sugar is dissolved remove from the heat and cool to room temperature.
- Meanwhile, pat the fish fillets dry with paper towels.
- When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl.
- Cover tightly with plastic wrap and leave to steep for 2-3 days.
- On the day of the dinner, preheat the oven to 200C as well as a grill.
- Grill the fish until its surface turns brown then bake for 10-15 minutes.
- Arrange the fillets on individual plates and garnish with the ginger.
Nutrition Facts : Calories 649.4, Fat 8.3, SaturatedFat 1.6, Cholesterol 99.3, Sodium 4549.5, Carbohydrate 88.3, Fiber 6.1, Sugar 63.7, Protein 54.5
BLACK COD WITH MISO
Steps:
- Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
- Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets 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 fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
- In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
- 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 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Subtle Flavors of Japanese Cuisine:
Nobus Black Miso Cod effortlessly captures the refined culinary artistry of Japanese gastronomy. An enticing marriage of umami-rich black miso, sweet mirin, and tangy rice vinegar, this dish exalts the natural beauty of the fish. Simplicity is key as attention shifts away from an intricate array of ingredients and onto the harmonious balance of flavors.
Before embarking on this culinary journey, ensure that your kitchen is appointed with the necessary ingredients. Black miso imparts an intensely salty, almost briny, yet pleasantly sweet character, acting as the symphony's maestro. Mirin, a type of Japanese rice wine, lends an understated sweetness, while rice vinegar infuses a sprightly acidity. The trinity of these ingredients, complemented by the velvety allure of dashi, forms the delectable black miso marinade in which the fish luxuriates.
Prepping the fish is paramount. Delicacy is key as you delicately remove the skin using a pairing or filleting knives, being mindful not to compromise the fish's inherent suppleness. Once the skin is removed, carefully cut the fish into even fillets or, for a more visually appealing presentation, into individual serving-size pieces.
Be sure to marinate the fish, allowing it to absorb the marinade's exquisite flavors. As the fish bathes in this aromatic elixir, the ingredients infuse it with their nuanced flavors. The longer the fish marinates, the more pronounced its flavors will be, resulting in an unforgettable culinary encounter.
Conclusion: An Ode to Japanese Culinary Refinement
Nobus Black Miso Cod epitomizes the culinary artistry of Japanese gastronomy. Its minimal approach, centered on the harmonious coalescing of a few choice ingredients, encapsulate the ethos of Japanese cooking. The umami-rich black miso marinade, the delicately prepared fish, and the meticulously crafted dashi come together to create a dish that is not merely nourishing but also aesthetically pleasing, sparking a symphony of flavors with every delectable morsel.
This dish not only honors the culinary techniques of Japan, but also instils a sense of respect and gratitude for the inherent flavors of the ingredients. Each element plays its part, contributing to a taste sensation that is both refined and memorable. The simplicity of this recipe belies an intricate balance of flavors, alluring the palate with a dance of umami, sweetness, and acidity. Embrace the culinary artistry of Japanese cooking and indulge in the sublime flavors of this black miso-infused masterpiece.
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