Miso Cod

Nobu black cod. A staple, an icon, and all around, she is that girl. What if I told you to make it at home is the easiest recipe I’ve ever made? Would you love me back? Even better, you marinate it 2-3 days ahead of time, stick it in your fridge and forget about it until it’s time to cook. I know, I love you too.

Recipe:

1/3 cup sake

1/3 cup mirin 1/3 cup white miso paste

4 Tbsp white granulated sugar

3-4 cod fillets (1 serving per fillet. you can ask at the fish counter for cut into serving sizes)

Salt

Optional: spring onion

Instructions:

1. Add sake and mirin to a sauce pan over medium-high heat. Cook for 30 seconds to evaporate alcohol.

2. Add white miso paste and sugar. Whisk until smooth and sugar is dissolved. Let cool.

3. In a bowl or ziplock bag, cover the cod fillets in the miso mixture. If using a bowl, use plastic wrap to contact wrap the bowl. (Meaning create no-air contact between the wrap and the fish to ensure freshness.)

4. In 2-3 days, depending on how long you can wait, place your fillets on a piece of parchment paper on a baking sheet. Make sure there is not too much extra marinade on the pan, as it will burn in the oven.

5. Turn on your oven to 450 degrees F. If your oven is newer and cleaner, you can get away with broiling. Put the cod in the oven, and cook f or 8-12 minutes, or until the surface is nicely charred and the fish begins to flake. This will differ depending on ovens.

6. Lightly salt surface of fish before serving.

7. Optional: slice a green onion for garnish.

8. Enjoy!