Miso Black Cod

Zutaten

1 cup white miso

⅔ cup sugar

⅓ cup mirin

¼ cup sake

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

4 (6- to 8-ounce) skin-on black cod fillets

Pickled sliced ginger

Anweisungen

1. Whisk miso, sugar, mirin, sake, soy sauce, and oil together in medium bowl. Pat cod dry with paper towels and place in 1-gallon zipper-lock bag. Pour miso mixture over cod. Press out air, seal bag, and turn to coat cod in marinade. Refrigerate for at least 8 hours or up to 24 hours, turning occasionally.

2. Adjust oven rack 8 inches from broiler and heat broiler. Set wire rack in rimmed baking sheet and line with aluminum foil. Lightly spray foil with vegetable oil spray. Wipe excess marinade from cod with your fingers, leaving thin layer on cod, and transfer to prepared wire rack, skin side down.

3. Broil until cod is deeply browned and registers 125 degrees, 8 to 12 minutes, rotating sheet halfway through broiling and shielding fillets with foil if they begin to get too dark. Serve with pickled ginger.

Notizen

Black cod often contains a row of small pin bones running down the center line of the fillet; they are difficult to remove from the raw fillets but slide out easily after cooking. It’s also easy to cut on either side of the center line of the cooked fillets to avoid them. Salmon (farmed or wild), Chilean sea bass, or arctic char can be substituted for the black cod. If using wild salmon or arctic char, cook the fillets to 120 degrees (for medium-rare), and start checking for doneness early. Note that the cod needs to be marinated for at least 8 hours before cooking. Red miso can be substituted for the white miso. Garnish with scallions, if desired.

WHY THIS RECIPE WORKS Chef Nobuyuki “Nobu” Matsuhisa made his name nearly synonymous with the technique of marinating black cod in sweet white miso when he began serving it at a Los Angeles sushi bar in the 1980s. His creative dish was a hit and was part of what propelled him to open his own restaurant, Matsuhisa (now one of many worldwide). The technique, known in Japanese as saikyozuke, results in firm, succulent fish that browns gorgeously under the broiler. Black cod has a higher fat content than Atlantic cod, which keeps it from drying out during cooking. We marinated the cod with miso, sugar, mirin, sake, soy sauce, and sesame oil—a perfect counterbalance to the fish’s richness. Then all it took was a stint under the broiler to achieve restaurant quality at home.