Nobus Miso Black Cod (Gindara Misozuke)
Author: 
Recipe type: Main
 
Ingredients
  • FOR MARINADE:
  • ¾ cup mirin (sweet sake)
  • 2 cups shiro miso (white miso paste)
  • 1¼ cups granulated sugar
  • Splash of sake
  • FOR GINDARA (COD):
  • 3 gindara (black cod) fillets, 5-8 ounces each
  • 2½ cups Nobu miso marinade
Instructions
  1. Bring the saké and the mirin to a boil in a saucepan on high. Boil for 20 seconds to evaporate the alcohol.
  2. Turn the heat down to low and add the miso paste. When the miso has dissolved completely, turn the heat up to high again and add the sugar. Stir constantly to ensure that the bottom of the pan doesn't burn, and the sugar is completely dissolved.
  3. Remove from heat and cool to room temperature.
  4. Pat gindara (black cod) fillets dry using a paper towel.  Slather fish with the miso marinade. Don't hesitate to lay the marinade on thick.  Place some of the miso marinade on the bottom of a deep glass dish and lay the fillets on top of it.
  5. Let fish marinade for 2 to 3 days in the fridge.
  6. Preheat oven to 400.  Wipe excess miso marinade off of the fillets, but do not wash off.
  7. Put foil on cooking sheet and place grill rack on top.  Spray rack with cooking spray.  Place fish on grill and broil on low for 3 to 5 minutes until brown.  Then bake in oven at 400 for 10 minutes and serve.
Notes
Recipe compliments of Nobu Matsuhisa.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/03/31/nobus-miso-black-cod/