Miso Cod ‘Nobu’ Recipe - Members Only Access

Miso Cod ‘Nobu’ Recipe - Members Only Access


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Nigel Perry Facebook Twitter LinkedIn


It’s difficult to present a miso cod recipe and not salute the great Nobu Matsuhisa, the Japanese chef who made this dish popular in America and who created the Nobu restaurant line. You can


also use other fish that are rich, oily and flaky, such as Chilean sea bass. This dish is consistently delicious and so simple; it’s almost idiotproof! Merci, Nobu-san!


Members only


 


Serves 4

Ingredients


Wasabi-lime dressing

2 teaspoons wasabi paste3 tablespoons fresh lime juice1 tablespoon fresh lemon juice1 ½ tablespoons ginger oil*5 tablespoons canola oil¼ teaspoon sugarFine sea salt


and freshly ground white pepper


*Ginger oil


Makes 2 cups

½ pound fresh ginger, peeled and minced 1 cup canola oil


Cod

½ cup Japanese sake½ cup mirin1 cup white miso paste3 tablespoons sugar4 skin-on black cod fillets(7 ounces each)Canola oil or cooking spray for the pan


 

Directions Random House


Special equipment: Metal skewer


For the ginger oil: Put the ginger in a blender and blend in the oil at high speed. Remove the oil to a clean container and seal tightly. Let stand at room temperature for at least two


hours, or refrigerate overnight, before using. The ginger oil will keep in the refrigerator for up to two weeks.


For the wasabi-lime dressing: In a blender, combine the wasabi, lime juice and lemon juice and process. With the machine running, slowly emulsify in the ginger oil and then the canola oil.


Add sugar and season with sea salt and white pepper to taste. Place in an airtight container and keep refrigerated.


For the cod: In a medium saucepan, combine the sake and mirin and bring to a boil over medium-high heat. Reduce the heat slightly, then add the miso and sugar a little at a time, stirring to


fully incorporate them into a smooth paste. Remove from the heat and let cool to room temperature.


Pour the marinade into the bottom of a baking dish large enough to hold all of the fillets of fish. Place the cod in the miso and stir to completely cover. Cover and refrigerate for two to


three days.


When ready to cook, preheat the broiler to low (400°F).


Remove the cod from the miso and scrape off any excess marinade. Lightly oil a sheet pan with a little bit of canola oil or cooking spray. Arrange the fish on the sheet pan.


Put the sheet pan in the oven 4 to 6 inches from the heat source and broil the marinated cod until evenly browned and a metal skewer inserted into the thickest part of the fish for 5 seconds


feels warm when touched to your wrist, 3 to 4 minutes.


Transfer the cod to warm plates and serve immediately alongside the wasabi-lime dressing.


 

%{postComment}% Try More Seafood Recipes:


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