I love miso black cod. Everytime I go to a Japanese restaurant, this is the default dish that I order. When it came to me brainstorming what I should make for our anniversary dinner this weekend, this dish immediately came to mind as it’s one that I think we’d both enjoy. Besides, I wanted to learn how to make it so that I don’t have to wait until I go out to a restaurant to have it. This post will be part of an ongoing series called #JapanWeek
While searching for a recipe online, Nobu’s recipe was clearly the most popular one. As always, I cross referenced this recipe with several others to see if there was a significant difference in terms of proportion of ingredients and method of preparation but it was pretty unanimous. All recipes required me to marinate this fish 2-3 days in advance to get the most flavour out of it.
And boy was it worth it. The fish was so flavourful… and after searing it in a hot pan and baking it the oven afterwards, it left this nice golden crust which was soooo goood.
I’d make this more often but the fish itself was pretty pricy – I paid $20 for 2 pieces of fish… mind you it was a very generous cut of fish but still…
To view the recipe, keep reading