A Japanese Classic
Not since blackened redfish jumped out of Paul Prudhomme’s universe onto the international stage have so many been fascinated by one simple technique. You will enjoy making and eating this dish inspired by Nobu Matsuhisa’s version of this Japanese classic.
Bizarre Foods in the Kitchen: Miso-Glazed Black Cod
- 1 quart plus 1 cup water
- 2 tablespoons kosher salt
- 3 pounds black cod filet (sable fish) cut into 8 portions, skin on preferably. In a pinch you can use fresh Chilean sea bass or salmon.
- 1 pound kasu aka fermented sake lees (the sedimentary by-product from rice-wine production)*
- 1/2 cup brown sugar
- 2 to 3 tablespoons miso
- 1/4 cup mirin
Combine the quart of water and the salt. Add the cod, and soak in the refrigerator for 45 minutes.
Remove fish, discard water and dry the fish gently.
In a work bowl, combine the kasu, brown sugar, miso and mirin. Add the fish and marinate. Cover and place in the fridge for a minimum of 24 hours but up to 2 days.
Preheat broiler and remove fish from marinade. Place the fish on a non-stick broiler tray, and broil 4 to 6 inches from the heat source, 10 minutes for every inch of thickness. Be careful not burn the fish. Serve immediately.