Miso-Glazed Dark Cod – Nobu For You

This is my accept on the frequently requested miso-glazed, dark cod, made famous past times chef Nobu Matsuhisa, although I volition survive 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, equally opposed to the to a greater extent than traditional 1 or ii days.

I’ve had it both ways, in addition to both are fantastic, but dark cod is in addition to thence sweetness in addition to succulent, that I prefer the less-marinated approach. The glaze is in addition to thence flavorful that waiting ii days to consume seems unnecessary. This volition direct house whatever similarly sized chunk of fish, but seriously, test to honour some dark cod. It’s likewise known equally butterfish, in addition to for real proficient reason. It’s similar butter.

In add-on to a gustation in addition to texture to decease for, this is 1 of the easiest fish recipes of all time. H5N1 duad minutes to brand the sauce, some brushing, a brusk wait, in addition to you’re broiling. By the way, I don’t similar to develop both sides. I similar the oestrus to solely penetrate from the transcend down. This makes for a lovely caramelized top, in addition to a super juicy interior. Cooking times volition vary, but exactly broil the fish until the bones push clit out alongside no effort, in addition to the meat flakes. I actually promise you lot laissez passer 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 dark-brown sugar

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