Nobu Miso Marinated Sablefish
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- 1/8 cup sake
- 1/8 cup mirin
- 1/8 cup white miso paste
- 1.5 Tbsp granulated sugar
- Kosher salt, black pepper
- 2 black cod or sablefish fillets, preferably center cut
- Cooking oil
- Sesame and scallions as garnish/to taste
- Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring sake, mirin, sugar, and miso to a boil in a small saucepan over high heat until fully dissolved, then turn heat down until reduced, then let cool to room temperature.
- Pat 2 sablefish / black cod fillets dry then place in plastic zip top bag or container and add marinate to coat the fish. Cover / seal and refrigerate for 2-3 days.
- When ready to cook, arrange an oven rack 6-8 inches from broiler and turn oven to broil.
- Cover a pan / rack with aluminum foil, coat with cooking spray / oil, place fish skin side down in a single layer on the foil.
- Place in oven and check every few minutes, rotating halfway through, until fish starts to flake and top is dark golden brown and starting to char slightly. About 8-12 minutes.
- Serve with white rice and top with chopped scallions and sesame seeds.