Black Cod with Miso

recette de Nobu puis de Claire

4 black cod filets, 230 g each
800 g Nobu Style Saikyo Miso
c'est à dire
3/4 cup mirin
1/2 cup sake
3 cups white miso paste
1 cup of sugar

1 stalk Hajikami - or regular pickeld ginger - per serving

the miso marinade
in a medium saucepan avec medium heat, combine mirin and sake . boil for 20 seconds to evaporate alcohol. add the miso paste, stir until it dissolves entirely. let it cool at room temperture

marinate the fish
Minimum 8 hours, until 2 or 3 days, in the fridge

cook the cod
oven preheated 200 °C. place the fisch on the grill with not to much marinade. 10 - 15 minutes until brown

plate, adding a little bit of miso sauce