Sweet miso-grilled cod

Sweet miso-grilled cod

By
From
JapanEasy
Serves
4
Photographer
Laura Edwards

This is a beautifully simple recipe, made famous by Nobu Matsuhisa and his global empire of restaurants. The only catch is that Nobu’s version uses the hard-to-come-by black cod, which has a richer, more buttery flavour than your ordinary cod. But regular cod still works, and the recipe also works with similarly meaty fish like salmon, swordfish and (my favourite) Arctic char, if you can get it.

So not difficult you will wonder how Nobu gets away with charging so much for it

Ingredients

Quantity Ingredient
4 big fat cod fillets, (or black cod, salmon, char, etc.)
180ml Sweet miso sauce
oil, for greasing
Japanese quick pickles, to serve (optional)

Method

  1. Marinate the fish in the miso sauce for at least 30 minutes. For best results, leave overnight in the fridge, and for up to 3 days.
  2. Line a baking tray with foil and rub it with a little oil. Set the rack about 10 cm from the grill (broiler), and grill the cod for about 10 minutes on each side, until richly caramelised (a little bit of black is okay – but not too much, so keep your eye on it). If your cod is blackening too quickly, either lower the rack or shield the fish with a sheet of foil. The fish is cooked when it starts to feel firm and flakes easily – remember, if you undercook your fish, you can fix it, but if you overcook it, there’s no going back. Always err on the side of rare! Serve with pickles, if you like.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again