Miso glazed fish
Photo by Tamara West
Black miso cod is a signature dish of Nobu restaurant in New York and Nic Watt serves a variation at Masu in Auckland. Salty and sweet and scrumptious, it’s a simple Japanese preparation of marinating and grilling chunks of rich and buttery black cod until golden and flaky. Here’s my version. Serves 8-10 as a small plate or 6-8 as a main.
|1 kg||Fish fillet, thick, such as hapuku, kingfish or salmon, with skin on|
|4 Tbsp||White miso paste|
- Bring sake and mirin to the boil. Turn the heat to low, add white miso paste and sugar and whisk until dissolved and thick. Remove from the heat and cool.
- Cut fish into 5-10cm portions and pat dry with a paper towel. Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight.
- Remove fish from marinade and place skin side down on a hot, lightly oiled grill pan. Sear until the skin has darkened, turn the fillets over and finish in the oven under a hot grill, approx. 5-10 minutes. Alternatively, place the fish skin side down on a lightly oiled foil covered tray, and grill in a hot oven until deeply caramelised and flaky, 10-15 minutes.
- Serve as a small plate with finely chopped pickled ginger or serve as a main with warm sushi rice and a Japanese salad (seaweed or baby kale with a sesame oil and rice wine vinegar dressing).