Author: Jeanne Horak-Druiff (from the Nobu cookbook)
Recipe type: Fish
This Nobu signature dish is relatively easy to make and yields great results. Use any firm flaky fish, such as sustainable cod, butterfish or salmon.
2 cod loins (about 450g)
25ml light soy sauce
120ml white miso paste (NB - must be white miso!)
3 tablespoons sugar
vegetable oil for grilling
In a small saucepan, bring the mirin, sake and soy to a boil. Whisk in the miso until it has dissolved, then add the sugar and cook over moderate heat until just dissolved, whisking all the time. Allow to cool.
Rinse the fish and pat dry with paper towels. Place the fish in a sealable plastic bag, add the marinade and squeeze out as much air as possible before sealing. Refrigerate and allow to marinate at least overnight but up to 3 days, turning bag occasionally.
Preheat oven to 200C. Also heat up an indoor grill or cast iron pan, lightly brushed with oil.
Remove the fish from the marinade, and wipe any excess marinade off with your fingers - but do not rinse. Place the fish on the hot grill or pan and lightly grill on both sides until the surface turns brown. Then transfer the fish to a lightly oiled baking sheet and bake for 10-15 minutes.
In the meantime, decant the marinade into a small saucepan and reduce over medium heat to serve with the fish. Serve with grilled asparagus or purple sprouting broccoli.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/05/blackened-cod-miso.html