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A new twist on Nobu Miso Black Cod!

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In addition to using the suggested Mirin, Sake, White Miso and sugar to create the marinade for the Black Cod, I experimented by adding about 1/4 cup of Greek Muscat Of Alexandria dessert wine to the mix. The end result was incredible, the dessert wine making the overall fish more aromatic and flavourful! Definitely worth an additional Michelin star!! Ha!!

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  1. Charles, thanks so much for the tip!! I'll try it for sure!! LOVE miso black cod.....

    1. Did you cut back on the sugar? What amounts of each ingredient did you use? TIA

      2 Replies
      1. re: Joebob

        For 2 pounds of fish, I used 1/2 cup Sake, 1/2 cup Mirin, 8 tablespoon 'white' miso, 6 tablespoon sugar plus the dessert wine. I did not cut down on the sugar. However, I found one needs to marinate for 3 rather than 2 days!

      2. I'm going to try this dish with sablefish. It calls for hajikami for garnish.
        What is it? Like ginger or pickled ginger?
        Any words of advice or experiences making this dish?

        2 Replies
        1. re: monavano

          http://www.urbanspoon.com/rph/5/33569...

          it looks like that, but yes, is pickled ginger.

          btw, sablefish and black cod are the same thing.

          1. re: hotoynoodle

            Thanks and yup!
            My fish guy who caught it in Alaska calls it sablefish because black cod is a marketing term.