Description
Savor the sophistication of Nobu’s signature Black Cod with Miso, recreated in your own kitchen. This dish, known for its silky texture and sweet miso glaze, is a testament to the beauty of Japanese cuisine blended with personal touch. Paired with Easy Wasabi Mashed Potatoes, this meal brings a burst of flavor and a gentle kick, balancing the richness of the fish with the spicy, creamy potatoes. Whether it’s a special occasion or a desire to indulge in fine dining at home, this recipe promises a luxurious eating experience without the hefty price tag. Craft this dish to enjoy a taste of Nobu’s culinary excellence, complemented by the comfort and creativity of home cooking.
Ingredients
For the Black Cod:
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
6 to 7 ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving
For the Wasabi Mashed Potatoes:
About 10–12 small Yukon gold potatoes, scrubbed well, peeling optional
1/2 cup chicken or vegetable broth
3 cloves garlic, crushed
1 cup low-fat or non-fat milk
1 Tbsp butter (optional)
4 tsp powdered wasabi
1/2 tsp salt
1/4 tsp freshly ground pepper
Maccha salt to garnish (optional)
Instructions
For the Black Cod: In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar, cook until dissolved, then let cool. Marinate the fish overnight. Preheat the oven to 400°F, grill the fish for 2 minutes each side, then bake for 10 minutes.
For the Wasabi Mashed Potatoes: Microwave the cubed potatoes with broth until tender. Warm the milk and melt the butter in it, mix in wasabi, salt, and pepper. Combine with potatoes and mash. Garnish with maccha salt.
- Prep Time: 24 hours for marinating + 20 minutes
- Cook Time: 12 minutes