½ cup yellow or white miso paste
2 tablespoons honey (or agave)
½ cup mirin (rice wine)
1½ pounds black cod or salmon (you need to use an oily fish)
1. Combine the miso, honey and mirin in a small bowl and whisk to combine.
2. Pour over the fish, cover, refrigerate and marinate from 30 minutes up to 24 hours, or even 2 days if you want deep rich flavor.
3. Preheat broiler to high.
4. Remove from marinade and place on a foil lined baking sheet.
5. Broil fish 6 inches from the heat source for 8-10 minutes or until golden and bubbly.
6. Serve in bibb lettuce cups or on top of brown rice, with steamed or sauteed baby bok choy, sugar snap peas, or any green veggie.
When I was living in NYC modeling, I used to splurge with my girlfriends once in a while and dine at Nobu. Nobu is a Japanese restaurant co-owned by Robert DeNiro and which features the cuisine of world-famous chef, Nobu Matsuhisa. Every dish at the restaurant is fantastic, but the miso cod is by far the crown jewel on the menu! It has been copied by many restaurants, but I have yet to taste one that comes close to matching the flavor and snap of the original. I was reading Saveur magazine last night and they rated the top 10 restaurant dishes ever and this dish was one of them. Yes, it is a unique recipe but you can make it at home for a fraction of the restaurant price.
Over the years I’ve tested tens of different variations on the recipe: marinating the cod for an hour up to 3 days, cooking the marinade ingredients over heat or just whisking them raw in a bowl. The original recipe uses tons of sugar which I didn’t think was the healthiest idea, so I substitute agave with fantastic results.
and has a mild flavor which is perfect for kids. I served this to my family and friends recently and let everyone roll pieces of fish in leaves of Bibb lettuce and eat it like a sandwich. The cool, crisp taste of the lettuce combined with the warm piece of miso cod was like heaven in every bite! There’s no reason why you can’t have the world’s best dishes at home.
More information source:www.keyingredient.com