Serves: 4
Ingredients:
Nobu-style saikyo-miso sauce:
½ cup sake
¾ cup mirin
2 cups white miso paste
1¼ cups granulated sugar
Marinate this dish overnight. The sauce also works well with beef and salmon.
Fish:
4 black cod fillets, about 8 oz each
Procedure:
Bring sake and mirin to the boil in a medium saucepan over a high heat. Boil for 20 seconds to evaporate the alcohol.
Reduce to a low heat and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, increase to a high heat and add the sugar, stirring constantly to ensure the bottom of pan doesn’t burn. Remove from the heat once the sugar is fully dissolved. Cool to room temperature. Set aside ½ cup of sauce for serving the next day, use the rest as marinade.
Pat the fish dry with paper towels. Cover with saikyo-miso sauce, place in a glass dish or bowl and cover tightly with plastic wrap. Refrigerate overnight.
Preheat the broiler to high.
Lightly wipe off excess miso on the fillets, but do not rinse it off. Discard the marinade. Place the fish in a broiler pan and broil until the surface turns brown – for about two minutes.
Reduce the heat.
Move the fish to the centre of the oven and bake for ten to 15 minutes.
Plate up the fillets and add a few drops of reserved sauce to each plate and enjoy.
Restaurant: Crystal Symphony Ship
Recipe Type: AuthenticRecipe Author: Celebrity Chef Nobu
Original Photograph By: Chef Nobu/cruise-international.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://cruise-international.com/recipes-from-celebrity-chef-nobu/