Nobu's recipe for Miso Cod has been widely published and replicated in restaurants everywhere and it is easy to see why...it is absolutely wonderful. He calls for black cod in his recipe and that is not a fish that we get very often at any of our local fish markets, so when I do see it I buy it. It has a lovely silken texture and mild flavor. Nobu's recipe calls for marinating the fish for 24-48 hours but since I found it while shopping for dinner for that evening I knew I would not be able to follow the recipe exactly...still, I wanted that sweet miso flavor so decided to give it a whirl and hope for the best. When I got home I realized we did not have any sake so that was another strike against making the original recipe. Here is the very compromised version we did make and eat that night...it was still delicious!
3 tablespoons white miso paste
1/4 cup mirin
2 tablespoons sugar
2 pounds black cod
Combine miso, mirin, and sugar in a small saucepan and whisk to combine over low heat, just until the mixture is smooth. Allow to cool. Place marinade in a dish and coat fish with it. Place in refrigerator until ready to cook...I left mine for about an hour while I made the rest of our dinner.
Remove fish from marinade and place on a lightly oiled pan in a 425° oven for about 10-12 minutes, or until fish is cooked through and flaky. If the marinade has not carmelized turn oven to broil and cook for another minute or two, watching carefully, until goden brown and caramelized. Serve immediately.