Black Miso Cod
This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner. 18
mirin (sweet seasoning)
wild-caught black, about 180g each
The fish should marinate for two to three days, so keep this in mind when preparing this dish.
To make the miso marinade:
Bring the sake and mirin to a boil in a medium saucepan over high heat.
Boil for 20 seconds to evaporate the alcohol.
Turn the heat down to low, add the miso paste and whisk until dissolved.
When the miso has dissolved completely, turn the heat up to high again and add the xylitol, whisking constantly to ensure that it doesn't burn on the bottom of the pan.
Remove from heat once the xylitol is fully dissolved. Cool to room temperature.
Dry the cod well with paper towels.
Coat the fish generously with the miso marinade, place in a bowl and cover tightly with plastic wrap.
Leave to marinate in refrigerator for 2 to 3 days.
To cook the fish: Preheat oven to 180 degrees cup Preheat a grill or broiler.
Lightly wipe off any excess miso clinging to the fillets but don't rinse it off.
Place the fish skin-side-up on the grill, or in a grill pan (Happycall will also work well here, but do not close it), and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes.
Flip and grill or broil until the other side is browned, 2 to 3 minutes.
Transfer to the oven and bake for 5 to 10 minutes, until the fish is opaque and flakes easily.
Note: Adapted from Nobu: The Cookbook Image credit: Anjali Prasertong (awaiting permission)