Grilled Saikyo Miso Black Cod Recipe
Marinating fish in this way began when the Japanese used miso to preserve their fish, in the same way that salting and pickling is popular in other cuisines. Oily fish such as salmon, mackerel and black cod are especially delicious prepared in this way, as the miso keeps the moisture in and ensures the fish stays succulent. If you cannot get hold of black cod, go for cod loin, for impossibly moist flakes of fish.
Grilled Saikyo Miso Black Cod
Servings 4
Prep time
15 MinCook time
10 MinInactive time
3 HourTotal time
3 H & 25 MThis is such a famous dish, based on Nobu’s world-renowned recipe. While it is definitely a show-off meal, it is actually very simple to pull off.
Ingredients
Instructions
- In a small bowl, combine the soy sauce, miso and lemon zest and mix until smooth.
- In a small saucepan, heat the sake and mirin over a high heat for 30 seconds to evaporate the alcohol. Then reduce the heat and whisk in the miso mixture until smooth.
- Increase the heat again and add the sugar, be careful it doesn’t burn. Leave to cool to room temperature.
- Put the fish in a bowl. Smother both sides of each fillet generously with the miso mixture and cover with cling film. Leave it to marinade for at least 3 hours, or overnight (or up to 3 days).
- When ready to cook, preheat the grill to medium and preheat the oven to 170°C/340°F/gas mark 3. Wipe off any excess miso clinging to the fish. Grill the fish, about 7.5 cm (3 in) from the grill, skin side up first, for 3 minutes, until you see bubbles and a little charring.
- Transfer to the oven and bake for 7–10 minutes until the fish is opaque and flakes easily. It will be just cooked and tender on the inside. Serve immediately with rice and simple steamed or stir-fried greens.
Notes
Recipe from Miso Tasty Cookbook, Pavilion Books
Photography by Yuki Sugiura