Ingredients
- •4 black cod fillets (6 oz each, skin-on)
- •½ cup white miso paste
- •¼ cup mirin
- •¼ cup sake
- •3 tbsp sugar
- •2 tbsp soy sauce
- •1 tsp grated fresh ginger
- •Sesame seeds for garnish
- •Sliced green onions for garnish
- •For serving: steamed bok choy, steamed rice
Instructions
1
In a bowl, whisk together miso, mirin, sake, sugar, soy sauce, and ginger
2
Pat black cod dry and place in a dish
3
Pour marinade over fish, coating completely
4
Cover and refrigerate for 24 h, turning once
5
Remove fish from marinade, scraping off excess (reserve marinade)
6
Pat fish dry
7
Vacuum seal or bag
8
Sous vide at 122°F (50°C) for 50 min
9
Preheat broiler to high
10
Remove fish from bag and place skin-side down on foil-lined baking sheet
11
Brush with reserved marinade
12
Broil 3–4 inches from heat for 3–5 min until caramelized and bubbling
13
Watch closely to prevent burning
14
Garnish with sesame seeds and green onions
15
Serve immediately with bok choy and rice
Notes
- •The 24-hour marinade is essential for authentic flavor
- •White miso is sweeter and milder than red miso
- •Watch carefully under broiler - the sugars can burn quickly
- •This is the famous Nobu recipe adapted for sous vide
Nutrition information
Calories
420 cal
Protein
32g
Fat
28g
Carbs
14g
Tags
japanesemisofine diningspecial occasion