| The Little Fish Company |
| This Week's Special |
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| Black Cod (Butterfish) With Miso |
Ingredients
For Nobu-style Saikyo Miso
saké
3/4 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar
For cod
4 black cod fillets, about 1/2 pound each
3 cups Nobu-style Saikyo Miso
1 stalk hajikami per serving
Preparation
Make Nobu-style Saikyo Miso:
1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20
seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When
the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring
constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn.
Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Yield:
3 cups (800 g).
Make cod:
1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso
and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in
refrigerator for 2 to 3 days.
2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess
miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan,
and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few
extra drops of Nobu-style Saikyo Miso to each plate.
For Nobu-style Saikyo Miso
saké
3/4 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar
For cod
4 black cod fillets, about 1/2 pound each
3 cups Nobu-style Saikyo Miso
1 stalk hajikami per serving
Preparation
Make Nobu-style Saikyo Miso:
1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20
seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When
the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring
constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn.
Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Yield:
3 cups (800 g).
Make cod:
1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso
and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in
refrigerator for 2 to 3 days.
2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess
miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan,
and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few
extra drops of Nobu-style Saikyo Miso to each plate.
