Nobu’s Miso Marinated Black Cod Recipe

Nobu’s Miso Marinated Black Cod Recipe is similar to the Saikyo Yaki Miso Marinade and Saikyo Yaki Fish recipes that I posted a while in the past. Nobu’s marinade is a Westernised model with a stronger flavour – notably the sweetness.

I posted this recipe a couple of months in the past. However, I wanted to re-publish this submit with new pictures as a result of my son commented that the primary photograph (hero shot) was not nice because of the form of the fish.

I have to admit that I used to be not 100% proud of the form of the fillet both, however on the time, I couldn’t discover the higher form of the fish fillets. So, right here is the up to date model with new pictures. Along with the change of the pictures, I added a video. The remainder of the submit together with the recipe has not modified.

Nobu known as this miso marinade ‘Nobu-style Saikyo Miso’ and it’s a bit totally different from the standard Saikyo miso. It’s nice to have the ability to expertise this dish from Nobu, the world-famous Japanese superstar chef.

Nobu-style Saikyo Miso marinade vs Conventional Saikyo Miso marinade

The standard Saikyo miso is kind of pale in color, virtually beige color, and has a light sweetness that comes from the sugar and the lowered quantity of salt added to the miso. The Saikyo miso paste has a a lot softer texture, not like different sorts of miso

As you possibly can see in my recipe Saikyo Yaki Miso Marinade, I added solely a small quantity of sake, mirin, and sugar to make the standard Saikyo miso marinade.

Nobu makes use of regular shiro miso (white miso) as a substitute of Saikyo miso to make his marinade. I name it regular shiro miso as a result of Saikyo miso can be shiro miso. You possibly can study extra about various kinds of miso in my submit Pantry Necessities for Japanese Dwelling Cooking – Half 1.

Left: Nob-style Saikyo miso. proper: Conventional Saikyo miso.

Regular shiro miso is a light-weight brown color and comprises extra salt than Saikyo miso. To compensate for the robust saltiness, Nobu provides various sugar to the miso. He additionally provides a big amount of sake and mirin in order that the marinade turns into an identical consistency to the standard marinade.

Glacier 51 Toothfish and Black Cod/Sablefish

Black cod fillets.

Nobu’s Saikyo Yaki is made with black cod fillets. I believe black cod is one of the best fish to make Saikyo Yaki with.

Black cod (additionally known as sablefish) is a deep-sea fish that may be caught within the North Pacific Ocean. The flesh is white and mushy. When cooked, the meat has a flaky texture like cod and a excessive fats content material that makes it tremendous tasty.

Black cod doesn’t belong to the cod species. It gained the identify ‘black cod’ as a result of the flaky texture of the cooked meat is just like cod and the color of the pores and skin is sort of black.

In contrast to Japan sadly, it is extremely tough to purchase black cod in Australia, at the least for frequent customers.

Glacier 51 Toothfish fillets. They arrive in numerous shapes.

So, I substituted black cod with Glacier 51 toothfish (also called Patagonian toothfish/Chilean sea bass, see the photograph above), which has a really related texture and fats content material to black cod. Some say that Glacier 51 toothfish is pretty much as good as, and even higher than, black cod.

Patagonian toothfish can be a deep-sea fish that lives within the chilly sea. Glacier 51 toothfish is the species that lives within the icy waters of the sub-Antarctic, beneath the massive glacier known as Fiftyone Glacier on Heard Island.

You possibly can solely purchase Glacier 51 toothfish frozen in Australia, and it’s a bit costly. However for a special day, I believe that Glacier 51 toothfish Saikyo Yaki is completely price it.

What’s in Nobu’s Miso Marinated Black Cod

That is the recipe straight from Nobu’s cookbook known as The Cookbook, with the portion adjusted accordingly. However I used Glacier 51 toothfish fillets as a substitute of black cod fillets.

• 2 x Glacier 51 toothfish fillets, thawed within the fridge
• 2 spears of blanched asparagus for garnish

Nobu-style Saikyo Miso

• Shiro miso (not Saikyo miso)
• Cooking sake
• Mirin
• Sugar

You want to use regular shiro miso, not candy shiro miso resembling Saikyo miso as a result of Nobu’s recipe makes use of various sugar to make the marinade candy. The photograph under is a comparability between shiro miso and candy shiro miso/Saikyo miso.

My toothfish fillets have been 150g/5.3oz every. If you should buy black cod fillets, please use black cod by all means. Though Glacier 51 toothfish and black cod are nice to make Saikyo yaki, you need to use other forms of fish as per my Saikyo Yaki Fish recipe.

After I made Glacier 51 toothfish Saikyo Yaki for a dozen individuals at my Yakitori get together, I halved every fillet and served a thinner piece per individual in order that I might carry the price down. Every serving was solely 75g/2.6oz, however it was not too small in any respect by Japanese requirements. I assumed the portion was good with the robust candy miso flavour.

Make Nobu’s Miso Marinated Black Cod

In contrast to my Saikyo Yaki Miso Marinade, it’s good to use a range for a short time to make Nobu’s Miso Marinade. See the video.

1. Put sake and mirin in a saucepan and boil for 20 seconds to take away alcohol.
2. Add miso to the pan and dissolve.
3. Add sugar to the pan and dissolve. Cool it down.
4. Marinate fillets within the Miso marinade and go away it within the fridge for 2-3 days.
5. Wipe the marinade off the fish fillets and grill.

Nobu’s recipe suggests including a couple of further drops of marinade on every serving plate after plating the fish, which makes the dish look skilled. If you wish to do that, you’ll have to order a small quantity of the marinade earlier than marinating the fish.

At my yakitori get together, I made immediately’s dish (Nobu’s Saikyo Yaki Fish) in addition to my model of Saikyo Yaki Fish so that individuals might evaluate the flavours. Some individuals preferred Nobu’s model, and others most well-liked my model.

I believe that people who find themselves used to robust flavours favor Nobu’s and individuals who like a lighter flavour (like me), take pleasure in my Saikyo Yaki.

You’ll should make each variations of Saikyo Yaki to resolve which flavour you want higher!

Be aware: I made a decision to not embrace the part Meal Concepts immediately. For those who go to my submit, Saikyo Yaki Fish, you will notice what kind of dishes would possibly go effectively with Saikyo Yaki.

Yumiko

Watch How To Make It

Nobu’s Miso Marinated Black Cod Recipe

Nobu’s Miso Marinated Black Cod Recipe is similar to the Saikyo Yaki Miso Marinade and Saikyo Yaki recipes that I posted a while in the past. Nobu’s marinade is a Westernised model with a stronger flavour, notably the sweetness. See the video.

This can be a recipe from his cookbook known as The Cookbook. I solely modified the fish fillet to be marinated. As a substitute of black cod fillets, I used Glacier 51 toothfish fillets.

There is not Meal Concepts immediately. For those who go to my submit, Saikyo Yaki Fish, you will notice what kind of dishes would possibly go effectively with Saikyo Yaki.

Recipe Kind:

Major

Delicacies:

Japanese

Key phrase:

Nobu black cod Saikyo yaki, Saikyo yaki recipe

Serves: 2

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 2
  fillets
  Glacier 51 toothfish
  thawed within the fridge (150g/5.3oz every, notice 1)

Miso Marinade

• 50ml/1.7fl.oz
  cooking sake
• 50ml/1.7fl.oz
  mirin
• 150g/5.3oz
  shiro miso
  (notice 2)
• 75g/2.6oz
  sugar

Garnish (non-compulsory)

• 2
  spears
  asparagus
  blanched and minimize into half lengths (notice 3)

Directions

Miso Marinade

1. Put sake and mirin in a saucepan and convey it to a boil over excessive warmth. Boil for 20 seconds to let alcohol evaporate.

2. Scale back warmth to low and add miso to the pan. Combine effectively till the miso dissolves fully with no lumps.

3. Flip the warmth as much as excessive and add sugar. Combine effectively till the sugar dissolves, then flip the warmth off.

4. Let it cool to room temperature.

Marinating Fish

1. Pat-dry the fish fillets with kitchen paper.

2. Slather barely lower than half of the miso marinade into an air-tight container, or a tray that may simply match within the fish fillets with out overlapping (notice 4).

3. Place the fish fillets on the miso, with out overlapping, then slather the floor of the fillets with the remainder of the marinade. Make sure that the fish fillets are coated within the miso marinade fully (notice 4).

4. Cowl the floor of the marinated fish with a chunk of cling wrap, urgent down the cling wrap in order that there aren’t any air pockets between the floor of the marinated fish and the cling wrap.

5. Cowl the tray with one other piece of cling wrap and go away it within the fridge for 2-3 days.

Grilling Fish and Serving

1. Preheat the grill or a broiler.

2. Wipe the marinade off the fish fillets (notice 5).

3. Place the fillets on the grill/broiler (notice 6) and cook dinner for about 5 minutes (notice 7).

4. Flip the fillets over and cook dinner for additional 5 minutes (notice 6) till the sides of the fillets flip barely charred.

5. Place every grilled fillet on a serving plate, then place two asparagus sticks leaning towards the fish.

Recipe Notes

1. Nobu’s recipe makes use of black cod fillets, however I can’t purchase them in Sydney. So, I substituted them with Glacier 51 toothfish fillets, that are thought of to be equally tasty and fatty.

Glacier 51 toothfish comes frozen and the fillet I purchased was 150g/5.3oz per pack. See the photograph within the submit.

As a substitute of black cod or Glacier 51 toothfish, which aren’t low cost, you possibly can marinate salmon, Spanish mackerel, and so forth.

2. Normal shiro miso is not the identical as Saikyo miso, which is usually labelled as candy shiro miso (see the photograph within the submit evaluating customary shiro miso and candy shiro miso). Additionally, the color of shiro miso shouldn’t be essentially pale beige. It’s usually gentle brown just like the miso I used.

3. Nobu’s recipe used pickled ginger sprouts as garnish, however these are very tough to seek out in Australia. So, I used blanched asparagus spears so as to add a color to the dish. You too can use the opposite garnishes that I confirmed you in my Saikyo Yaki Fish recipe.

4. Nobu’s recipe merely says that you just slather the fish with miso marinade and place in a dish or a bowl. However I discovered that slathering the fillets in your hand is kind of messy, so I did it my method. It does not matter the way you coat the fish fillets with the miso marinade.

5. It’s OK to have some miso marinade left on the fish. Don’t rinse it off.

6. The gap between the warmth and the fish shouldn’t be too shut as a result of the floor of the fish burns earlier than the fish is cooked midway. The gap needs to be about 10cm/4″.

7. The cooking period varies relying on the thickness of the fillet. My fillet was about 4cm/1½½” thick.

8. Diet per serving. The quantity of marinade consumed needs to be minimal however for the calculation functions, it’s assumed that 20% of miso marinade is consumed.

serving: 263g energy: 375kcal fats: 3g (5%) saturated fats: 1g (5%) trans fats: 0.0g polyunsaturated fats: 0.8g monounsaturated fats: 0.8g ldl cholesterol: 75mg (25%) sodium: 359mg (15%) potassium: 488mg (14%) carbohydrates: 35g (12%) dietary fibre: 0.4g (2%) sugar: 30g protein: 31g vitamin a: 0.1% vitamin c: 0% calcium: 1.8% iron: 6.2%

Initially revealed in November 202, up to date in January 2023 with higher pictures and  a video added. No modifications to the recipe.