Food Blog

Last year I raved about Nobu’s famous Black Cod with Miso. A few weeks ago I saw that Whole foods had this wonderful fish formerly known as sable fish. I followed Nobu’s black cod recipe although I used less sake and used regular miso, not white miso as called for. I also marinated the fish for 24 hours, not the 2 to 3 days called for.

This fish is very expensive (something like 16 bucks a lb.) and very delicate after its 24 hour bath in mirin, miso and sake, so I didn’t want to fool around with it too much. I pan sauteed it in a non-stick pan and served it over soba noodles. The skin was nice and crispy, and the flesh was wonderfully buttery. If I was to try this again, I’d follow the recipe to the letter and broil it for more of a lacquer.