Miso Cod. Here's one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend. This recipe is adapted from Nobu: The Cookbook, which my partner gifted to me many years ago. This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa.

By the way, I don't like to cook both sides. Black Cod with Miso is a signature dish at Nobu. This streamlined recipe delivers a sweet glaze on silky, luxurious fish without the two-to-three-day marinade. You can cook Miso Cod using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Miso Cod

Prepare 100 grams of Saikyo Miso.
It's 2 teaspoons of soy sauce.
It's 2 teaspoons of sugar.
You need 2 teaspoons of mirin.
Prepare of some salt.
Prepare 200 grams of cod.

Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. A classic Japanese dish, Black Cod with Miso (or simply Miso Cod 銀だら Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso.

Miso Cod step by step

Mix miso, soy, mirin and sugar..
Salt cod and wait 15 mins.
Wipe cod to get rid of the moisture.
In a tapper wear, marinate cod. You may cover cod in a cheese cloth, so you don’t need to wipe off the paste 3 days later..
Wait three days.
Grill the cod. You can spread some mirin onto the fish to get a better glaze..

It can be found in the Asian section of some supermarkets and most health-food stores. Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod. The sweet-salty miso marinade wasn't overpowering or even obvious but was an excellent counterpart to the rich unctuousness of the fish. Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then. Gently wipe off excess marinade from the fillets and grill or broil until well browned.