After tasting Nobu Matsuhisa’s signature dish, miso black cod, I just knew we had to make it at home. We stopped at the Asian market and picked up a nice piece of white fish and when we got home we proceeded to marinade it. I reduced Nobu’s recipe from the gigantic proportions to something for our two pieces of fish: 1 T. sugar, 2 T. miso, 1 t. sake, 1 t. mirin. I whisked them together in a little prep bowl and microwaved to warm the mixture and dissolve the sugar. I stirred until all the sugar granules were gone. Once it cooled. I put my two pieces of white fish in a quart size baggie, and added the marinade. I swooshed it all around to make sure it coated the fish well. I put it in the fridge and allowed to marinade for 2 days (next time I’d do 4 day marinade).
Then I baked it at 400F for 10 minutes. The recipe directs you to put daikon skin over the top of the fish as it bakes. I suspect this step is to keep the fish moist and keep it from drying out or burning. I had bok choy, so I put bok choy leaves over the top (lettuce would do the same thing). This step doesn’t impart any real flavor, it just protects the fish. I then let it rest to finish cooking for 5 minutes.
The flavors were a bit subtle. So next time I would marinade for 4 days, rather than the 2 day period I did. Nobu’s recipe actually calls for 2 – 3 day marinade. But the longer it marinades, the better the flavor. It was easy to make, and really delicious.