This seafood entree is the most requested entree and recipe by guests of the Golden Door Spa in California.
Ingredients
2 ¼lbs.black cod
½cupmirin
½cupsugar- organic if possible
½cupred miso paste
Instructions
For Marinade
In saucepot, combine mirin and sugar.
Bring to a boil and remove from heat.
Whisk in miso paste.
Reserve 1/2 cup of this marinade. Cover and refrigerate that reserved portion. Use the remainder to prepare cod.
For Cod
Cut fish into 3 to 4 oz. portions.
Marinate fish portions in a pan in the refrigerator. Ideally, marinate 2 days prior to service, but at least 4-6 hours prior to serving.
After the marinating period, heat oven to 400.
Remove fish from marinade.
Place fish on a baking sheet and bake at 400 degrees for 3-4 minutes.
Remove from hot oven, coat the fish with some of the reserved marinade, return to the oven under the broiler at the highest broil setting, and finish until very brown, tender and cooked through.
Serve with roasted garden vegetables and wild rice, if you like.
Video
Spa Index Kitchen Notes
One of the most legendary entrees served at NOBU restaurants is the Miso Black Cod made popular by Chef Nobu Matsuhisa. Black Cod is also called sablefish, butterfish or Alaska cod. This is a cold water fish most at home in the waters of the Pacific Ocean along California, Oregon, Washington, Alaska and British Columbia.This fish a rich flavour and velvety texture thanks to it's relatively high fat content. You'll find it's not as difficult to create this dish at home, as you may think, and it's such a satisfying and beautiful entree.The video embedded is an alternate version of this recipe with Tamari and ginger, and prepared with Enoki Mushrooms, in a skillet.
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