Gabe and I haven’t had that many date nights since moving to London, but one of our favorite nights out was a dinner at Nobu.
We ordered a variety of small appetizers, our favorite being the Lobster Tempura, a few pieces of sushi and because it was a special occasion we treated ourselves to the famous (because it is so amazingly delicious and cooked to absolute perfection) Black Cod with Miso. This dish is just so divine, Gabe and I have been craving it for months. So I decided to give it a shot.
I went to our trusty fishmonger just down on the road on Northcote and requested the black cod, however they did not have it as you must special order it 3 days in advance. They also warned me that is extremely expensive at about $50 per pound. Yikes! So instead I purchased a whole sea bass, which they filleted for me for a total of $13, much better! The other missing ingredient from my kitchen was sake and the grocery store did not have it, so I decided to try rice vinegar instead. And then the final change that I made to the original recipe that I found on Punchfork, was that I omitted the sugar.
It was incredibly easy, it just required some preparation time as it is best to marinate the fish for 12-24 hours. It turned out very tender, juicy and full of amazing flavors. So if you are planning a date night at home, here is a great dish to surprise the one you love.
2 fillets of black cod, halibut or sea bass
1/4 cup mirin
1/4 cup rice vinegar
4 tablespoons white miso paste
2 tablespoons of mild olive oil
Rinse fish, pat dry and place in a container with a tight fitting lid; set aside. Mix the next three ingredients and pour over fillets. Refrigerate and marinate for 12-24 hours. When ready to cook fish, preheat oven to 400 degrees F. Heat a nonstick pan over medium high heat, then add oil. Lightly wipe off fish using fingers, add fish to pan, skin side down. Cook for 2 minutes, flip and cook for an additional one minute. Remove fish from pan and put into oven for 5 minutes. Remove fish and serve immediately.