New Miso-Glazed Dark Cod – Nobu For You

This is my direct keep on the oftentimes requested miso-glazed, dark cod, made famous yesteryear chef Nobu Matsuhisa, although I volition endure improving on the master’s world-famous preparation. 

Okay, that was a joke, but my version does direct keep a major difference; I solely similar to marinate the fish for a brusk time, every bit opposed to the to a greater extent than traditional ane or 2 days.

I’ve had it both ways, together with both are fantastic, but dark cod is together with then sweetness together with succulent, that I prefer the less-marinated approach. The glaze is together with then flavorful that waiting 2 days to consume seems unnecessary. This volition hand off whatever similarly sized chunk of fish, but seriously, test to detect some dark cod. It’s too known every bit butterfish, together with for really practiced reason. It’s similar butter.

In add-on to a sense of savor together with texture to move yesteryear away for, this is ane of the easiest fish recipes of all time. Influenza A virus subtype H5N1 yoke minutes to brand the sauce, some brushing, a brusk wait, together with you’re broiling. By the way, I don’t similar to get both sides. I similar the estrus to solely penetrate from the top down. This makes for a lovely caramelized top, together with a super juicy interior. Cooking times volition vary, but only broil the fish until the bones line out amongst no effort, together with the meat flakes. I actually promise y'all give this a test soon. Enjoy!

Ingredients for 2 Portions:
2 dark cod filet (about vii oz each)

2 tbsp water

3 tbsp white miso

2 tbsp mirin

2 tbsp sake

1 tbsp brownish sugar

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