Nobu Style Miso Cod

A quick shout out to my absolute favorite fish recipe. Nobu-Style Miso Cod.

In another life, I frequented the hotel Atlantis, on Paradise Island in Nassau Bahamas on a fairly regular basis. And my first meal every time was to go to NOBU MATSUHISA restaurant to enjoy his Miso Cod.

I learned to replicate this over the years. Friday night, we did a new version that I loved. For the first time it left of the sake, and introduced soy sauce.

The key is to marinade it for at least a day. After that, I put the cod in a glass dish for 10 minutes at 400° and then broil til perfect (just a few minutes, watching constantly).

Cod can be fishy. Wash the cod. Dry. Salt with kosher salt and let sit for an hour or so. This draws out the moisture for a crisper crust and gets rid of the fishy taste. Quickly rinse to get rid of the salt, and then pat dry. This step is key. I just recently learned to do this.

My marinade:
3 Tablespoons of soy sauce.
1/4 cup of mirin
1/3 cup of miso (I use anything available, yellow, black, red)
I put in a tablespoon of minced ginger. Not traditional, but I think it brings up the brightness.
1 tablespoon of agave. Others use brown sugar. Either way, this important for the browning/blacking during the broil.

We served ours with a purple sweet potato (with a helping of grass-fed butter) and steamed broccoli.

A new high for the Storybook House kitchen!