Miso cod

Miso cod

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Nobu is one of my favourite restaurants, especially the one in New York where I first ate one of their signature dishes – miso black cod. Since then I’ve eaten similar dishes in my travels to Japan. My recipe has less sugar than most, and uses blue-eye trevalla (also known as blue-eye cod).

The fish is coated in a miso marinade and left in the refrigerator for two or three days, so I think you should befriend your fishmonger to make sure the fish is really fresh. The fish is then pan-fried and it emerges tasting as if it has been smothered in butter – a magical trick worked by the miso, but with no reason to feel guilty afterwards. I prefer to serve the fish on its own as a main course to let it really feature, but I start with something green and healthy. White miso is the kind I normally use, although the recipe will work with any miso.

Ingredients

Quantity Ingredient
125ml mirin
3 tablespoons sake
400g miso
150g sugar
4 200 g blue-eye trevalla fillets, skin on

Method

  1. Put the mirin and sake in a small saucepan and bring to the boil. Reduce the heat to a simmer and add the miso and sugar. Stir until dissolved, then remove from the heat and leave to cool. Set aside 3 tablespoons of the mixture in a small bowl to use as a dressing.
  2. Lay the fish fillets in a shallow dish and cover completely with the miso mixture. Cover with plastic wrap and refrigerate along with the bowl of dressing for 2 or 3 days.
  3. Preheat the oven to 220°C. Heat a frying pan over medium heat. Remove the fish from the marinade and add it to the pan, skin-side down. Fry for 3 minutes, then turn and cook for another 3 minutes. Transfer to an oven tray and bake for 8–10 minutes, or until cooked to your liking. Serve drizzled with the reserved miso dressing.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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