Whenever I see ‘Black Cod’ on a menu I always order it. I once fell deeply in love with this dish when I was at New Yorks ‘Nobu’ and ever since I just can’t get enough of it. While this dish isn't hard to make at home, ordering it at Japanese restaurants here in Amsterdam is quite expensive. A few weeks ago I was having dinner at 'Taiko' where I they serve the Black Cod too. Allthough I’d rather spend my money on nice (food) experiences then buying myself a new designer bag there are always other ways to have the same experience without looking deep into your wallet over and over… So thank god for my cookingskills!! :D
Even though I’m more into spontaneous cooking, if there’s one dish I don’t mind to plan my week around it’s to make this Japanese style Black Cod!! This dish always blows my guests minds and it’s more about the preparations then the real cooking really. The fish needs to be marinated for 2 to 3 days ahead so timing is what it's all about!
Even though I’m more into spontaneous cooking, if there’s one dish I don’t mind to plan my week around it’s to make this Japanese style Black Cod!! This dish always blows my guests minds and it’s more about the preparations then the real cooking really. The fish needs to be marinated for 2 to 3 days ahead so timing is what it's all about!
I'd normally never copy recipes. But when something is just perfect as it is, there's this rule to 'just not f#ck around with it'. So hail to Nobu and goodluck with bringing some Nobu flavors into your own home!
Ingredients for 4 black cod fillets (about 1/2 pound each):
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
Ingredients for 4 black cod fillets (about 1/2 pound each):
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
What’s Next?!:
Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil 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. Now most important, let it cool to room temperature. Pat the black cod fillets dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the 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. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil 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. Now most important, let it cool to room temperature. Pat the black cod fillets dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days.
Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little oil, then place the 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. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
I really hope your Black Cod turned out perfectly and that you enjoyed every bit of it!
xoxo
The Cookteaser
xoxo
The Cookteaser
