A twist on Nobu’s famous Miso Black Cod, this dish is sure to please crowds. Pacific Black Cod’s silky, creamy white flesh and its high levels of fatty Omega-3’s make it a favorite of professional and home chefs alike. Highly versatile, totally delicious, and easy to prepare because the fat acts as a buffer against overcooking.
Miso Black Cod
- 2 Pacific Black Cod fillets, skin on (two 5 oz pieces)
- 1 tbsp miso paste
- 1 tbsp brown sugar (or mirin if you have it)
- 1 tbsp boiling water
- ½ tbsp soy sauce
- 1 tbsp grated ginger
- 3 tbsp neutral tasting oil (vegetable, canola or avocado oil)
- Place your Pacific Black Cod in the refrigerator for a minimum of 8 hours to defrost. Then pat the fish completely dry and place it, skin side up and uncovered, on a clean plate and pop it back into the fridge for about 1 hour. This will dry up the skin to help it crisp up later.
- Whisk together miso, soy sauce, brown sugar, hot water and ginger. Set aside.
- Turn your broiler on high and place the rack approximately 8 inches below the heat.
- Heat oil in an ovenproof skillet and when smoking hot place the fish skin side down into the pan. Press lightly with a spatula on top of the fish to prevent it from curling up.
- Now brush the miso dressing generously over the fish, try not to let it drip too much into the pan as miso burns easily.
- After 4-5 minutes, place the pan in the oven under the broiler for an additional 5-7 minutes or until the fish is opaque, flaky and the miso glaze has started to caramelize.
- Remove fish from the oven, sprinkle with finely sliced scallions. Serve immediately over rice and/or steamed veggies along with what is left of the marinade.