Nobu's Miso Marinated Black Cod Recipe is very similar to the Saikyo Yaki Miso Marinade and Saikyo Yaki recipes that I posted some time ago. Nobu’s marinade is a Westernised version with a stronger flavour, particularly the sweetness. See the video.
This is a recipe from his cookbook called The Cookbook. I only changed the fish fillet to be marinated. Instead of black cod fillets, I used Glacier 51 toothfish fillets.
There isn't Meal Ideas today. If you visit my post, Saikyo Yaki Fish, you will see what sort of dishes might go well with Saikyo Yaki.
- 2 fillets Glacier 51 toothfish thawed in the fridge (150g/5.3oz each, note 1)
- 50ml/1.7fl.oz cooking sake
- 50ml/1.7fl.oz mirin
- 150g/5.3oz shiro miso (note 2)
- 75g/2.6oz sugar
- 2 spears asparagus blanched and cut into half lengths (note 3)
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Put sake and mirin in a saucepan and bring it to a boil over high heat. Boil for 20 seconds to let alcohol evaporate.
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Reduce heat to low and add miso to the pan. Mix well until the miso dissolves completely with no lumps.
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Turn the heat up to high and add sugar. Mix well until the sugar dissolves, then turn the heat off.
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Let it cool to room temperature.
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Pat-dry the fish fillets with kitchen paper.
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Slather slightly less than half of the miso marinade into an air-tight container, or a tray that can just fit in the fish fillets without overlapping (note 4).
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Place the fish fillets on the miso, without overlapping, then slather the surface of the fillets with the rest of the marinade. Ensure that the fish fillets are coated in the miso marinade completely (note 4).
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Cover the surface of the marinated fish with a piece of cling wrap, pressing down the cling wrap so that there are no air pockets between the surface of the marinated fish and the cling wrap.
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Cover the tray with another piece of cling wrap and leave it in the fridge for 2-3 days.
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Preheat the grill or a broiler.
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Wipe the marinade off the fish fillets (note 5).
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Place the fillets on the grill/broiler (note 6) and cook for about 5 minutes (note 7).
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Turn the fillets over and cook for further 5 minutes (note 6) until the edges of the fillets turn slightly charred.
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Place each grilled fillet on a serving plate, then place two asparagus sticks leaning against the fish.
1. Nobu’s recipe uses black cod fillets, but I cannot buy them in Sydney. So, I substituted them with Glacier 51 toothfish fillets, which are considered to be equally tasty and fatty.
Glacier 51 toothfish comes frozen and the fillet I bought was 150g/5.3oz per pack. See the photo in the post.
Instead of black cod or Glacier 51 toothfish, which are not cheap, you can marinate salmon, Spanish mackerel, etc.
2. Standard shiro miso is not the same as Saikyo miso, which is sometimes labelled as sweet shiro miso (see the photo in the post comparing standard shiro miso and sweet shiro miso). Also, the colour of shiro miso is not necessarily pale beige. It is often light brown like the miso I used.
3. Nobu’s recipe used pickled ginger sprouts as garnish, but these are very difficult to find in Australia. So, I used blanched asparagus spears to add a colour to the dish. You can also use the other garnishes that I showed you in my Saikyo Yaki Fish recipe.
4. Nobu’s recipe simply says that you slather the fish with miso marinade and place in a dish or a bowl. But I found that slathering the fillets in your hand is quite messy, so I did it my way. It doesn't matter how you coat the fish fillets with the miso marinade.
5. It’s OK to have some miso marinade left on the fish. Do not rinse it off.
6. The distance between the heat and the fish should not be too close because the surface of the fish burns before the fish is cooked halfway. The distance should be about 10cm/4".
7. The cooking duration varies depending on the thickness of the fillet. My fillet was about 4cm/1½½" thick.
8. Nutrition per serving. The amount of marinade consumed should be minimal but for the calculation purposes, it is assumed that 20% of miso marinade is consumed.
serving: 263g calories: 375kcal fat: 3g (5%) saturated fat: 1g (5%) trans fat: 0.0g polyunsaturated fat: 0.8g monounsaturated fat: 0.8g cholesterol: 75mg (25%) sodium: 359mg (15%) potassium: 488mg (14%) carbohydrates: 35g (12%) dietary fibre: 0.4g (2%) sugar: 30g protein: 31g vitamin a: 0.1% vitamin c: 0% calcium: 1.8% iron: 6.2%