  BLACK COD WITH MISO


Black cod is steeped in sweet miso before being baked in the oven. The
sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness
of the fish.
For Nobu-style Saikyo Miso
sak
3/4 cup (150 ml) mirin
2 cups (450 g) white miso paste
1 1/4 cups (225 g) granulated sugar

For cod
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving

Make Nobu-style Saikyo Miso:
1.Bring the sak and the mirin to a boil in a medium saucepan over high
heat. Boil for 20 seconds to evaporate the alcohol.

2. Turn the heat down to low and add the miso paste, mixing with a wooden
spoon. When the miso has dissolved completely, turn the heat up to high
again and add the sugar, stirring constantly with the wooden spoon to ensure
that the bottom of the pan doesn? burn. Remove from heat once the sugar is
fully dissolved. Cool to room temperature.

Yield: 3 cups (800 g).

Make cod:
1. Pat fillets thoroughly dry with paper towels. Slather the fish with
Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover
tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.

2 Preheat oven to 400F (200C, gas 6). Preheat a grill or broiler. Lightly
wipe off any excess miso clinging to the fillets but don't rinse it off.
Place the fish on the grill, or in a broiler pan, and grill or broil until
the surface of the fish turns brown. Then bake for 10 to 15 minutes.

3. Arrange the black cod fillets on individual plates and garnish with
hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.

      Makes 4 servings.


      Nobu: The Cookbook
      September 2001
      Nobuyuki Matsuhisa

      Kodansha International


