Prepared with only a few minutes of work and cooked under the broiler or in a toaster oven.
A balanced, savory-sweet combination of sake, mirin, miso, and soy sauce doubles as a marinade and glaze, caramelizing nicely on the surface of the fillets during the short broiling time.Removing pin bones is usually a laborious process. Waiting until after the black cod has been broiled loosens the bones, making the task very easy., though he by no means invented the dish.
But Nobu's version, made with miso and sake, is a little bit easier in terms of finding ingredients at your standard supermarket. It's also every bit as delicious . This is the fish dish to pull out when you're ready to blow away your spouse or dinner guests, but don't want to put more than five minutes of effort into making dinner. Five minutes. Really.
The most difficult part of the dish is finding black cod. Also known as sablefish, most of what you'll find in New York is sold smoked in Jewish delis. The same qualities that make it great for smoking—a very rich, buttery texture and high-fat content with flesh that turns tender when cooked rather than flaky or tough—make it the ideal fish for broiling. It's nearlyWhile other fish can be used in this preparation , there's not really a perfect substitute.
Here's the good news: frozen cryovaced individual fillets of black cod work perfectly for this dish , and you can Nobu's recipe calls for marinating the fish for a full three days in a mixture of miso, sake, and mirin, but I've actually found that a one-day marinade produces a superior end product—it's just as flavorful , and comes out more tender. If I'm pressed for time, I'll even go with a short 15 to 30-minute marinade.
Once marinated, cooking it is as simple as broiling in the oven or toaster oven until the top surface is deeply caramelized and the fish is cooked through. Here's another great thing about black cod: Its muscle structure is made of wide sheets of muscle that are separated by thin membranes. Those membranes break down at around 140°F —a perfect medium rare. To tell if your black cod is done, all you have to do is poke a thin skewer into the flesh.
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