Cod

Part 2 of Miso and Sake Cod

Ingredients

• 4 black cod fillets, about 1/2 pound (230 g) each
• 3 cups (800 g) Nobu-style Saikyo Miso
• 1 stalk hajikami per serving

Directions

1. Pat fillets thoroughly dry with paper towels.
2. Slather fish with the saikyo miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
3. Leave to steep in refrigerator for 2 to 3 days.
4. Preheat oven to 400F (200C).
5. Preheat a grill or broiler.
6. Lightly wipe off any excess miso clinging to the fillets but don’t rinse off.
7. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown.
8. Then bake for 10 to 15 minutes.
9. Arrange the black cod fillets on individual plates nad garnish with hajikami.
10. Add a few extra drops of saikyo miso to each plate.

Part 1 of Miso and Sake Cod

Saikyo Miso