NOBU'S BLACK MISO COD

Mmmm an Asian inspired meal and the first time I have really cooked fish on my own! I have never been a huge fish lover, but black cod does happen to be one of my favourites! I am quite proud of my fish dish! It tasted buttery and flaky and perfect - almost as perfect as Ki's black miso cod!

To start the meal - what could be a better nibbly then edamame dipped in soya sauce. Edamame are delicious, nutritious and can be cooked in just three minutes! Perfect for a quick and easy appy.

Now to the main meal - the miso cod.

NOBU'S BLACK MISO COD

Ingredients: 
- 2-3 black cod fillets
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso pate
- 3 tablespoons sugar (I use brown, very good for carmalizing)


Directions:
-  Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
- Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator for up to 24 hours, but 1-2 will work as well.
- Preheat oven to 400 degree F.
- Preheat an indoor grill at the same time.
- Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10-15 minutes.
- Add a few extra drops of the marinate on the plate and serve hot.

For a good side dish, toss some green beans in soya sauce, and some toasted sesame seeds. Serve with a scoop of sticky rice and voila - a perfect Asian infused meal!


photos: my pictures