@chefdwightsmith: Nobu-Style Miso Black Cod — at Home Nobu’s famous miso black cod, made at home for a fraction of the price. Sweet, savoury, deeply umami, and ridiculously easy once the marinade is made. Ingredients * 6 black cod (sablefish) fillets, about 3½–4 oz each * 1 cup white miso paste * ½ cup granulated sugar * ¼ cup mirin * ¼ cup sake Method 1. Make the marinade Add the sake and mirin to a saucepan and bring to a gentle simmer. Add the white miso and sugar, whisking until smooth and the sugar has dissolved. Remove from the heat and let the marinade cool completely. 2. Marinate the fish Pat the black cod dry and place in an airtight container. Pour the cooled marinade over the fish, making sure each fillet is well coated. Cover and refrigerate for 48 hours. 3. Cook Preheat your convection oven to 400°F. Remove the fish from the marinade, letting the excess drip off, and place on a sheet tray. Bake for approximately 10–12 minutes, depending on the thickness of the fillets. 4. Caramelize For the final 2–3 minutes, switch to broil to get that deep caramelized crust. Or, if you’re using a blowtorch, torch the surface until beautifully browned and caramelized. #misoblackcod #nobustyle #EasyRecipes

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Friday 28 August 2026 16:57:44 GMT