Friday, April 9th, 2010 | posted by wendy
This wonderful fish dish, which has been copied at restaurants all over the U.S. is easy to make but somewhat time-consuming—as Nobu Matsuhisa recommends marinating the fish fillets in the sake-miso marinade for 2 to 3 days. If you don’t have the time or are feeling a bit more spontaneous, you can also just let the fish marinate overnight in just enough sake and miso to coat it. You can also call the market to ask whether we have any prepared (it’s something we try to have available most weekends, so we can do the marinating for you!)
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6-7 oz. skinless black cod fillets
Vegetable oil
Pickled ginger (gari), for serving
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight (or better yet, for a few days).
Preheat the oven to 400°. Heat a grill pan or a cast iron skillet and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
