Black Cod with Miso
Over Black Radish and Ponzu
Radish Sprout Garnish
Fresh Black Cod, also known as Sablefish is rich in omega-3 fatty acids. Population levels are moderate and no overfishing is occurring. The life-span of a Sablefish is estimated to be longer than 90 years! More information on habitat and sustainability can be found at FishWatch U.S. Seafood Facts here.
Nobu-style Saikyo Miso
- 3/4 c. saké
- 3/4 c. mirin
- 2 c. white miso paste
- 1 1/4 c. granulated sugar
1. Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Miso recipe from Nobu: The Cookbook by Nobuyuki Matsuhisa. This recipes yields 3 cups. Since we did not use it all for the cod, we tried it the following night with fresh salmon and it was equally impressive.
Rinse the cod, pat dry with paper towels, then coat with the miso mixture. Nobu recommends marinating for 2 to 3 days. Since I only had an hour, that is how long it steeped. And it was still fabulous! Broil the cod under high heat until it browns, then bake at 350° for about 10 minutes until the fish is cooked through.
Black Radish
Black radish is at its peak in winter. Peel completely and slice into very thin rounds.
It has a lovely interior pattern. The crunchy somewhat pungent radish and slightly salty and citrusy ponzu are a great complement to the caramelized luxurious cod.
Nobu serves his Black Cod with Miso with a simple garnish of a few more drops of miso and a stalk of hajikami (pickled ginger stick).
We served the Black Cod with Miso over sliced black radish and ponzu sauce. Radish sprouts make a lively garnish.
If you are a fan of all types of fish, you will love Nobu: The Cookbook.
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Hi Lori,
Fantastic posting, I love black cod and have it frequently at home. We have great Japanese fishmongers in London called Atariya where I source mine.
I was unaware that black cod could live to around 90 years old, it is odd to think we might be munching on a fish more ancient than my grandparents.
Thanks for the recipe, I am a real Japanese food aficionado and will be cooking from this.
Luiz @ The London Foodie
This is a stunning recipe! I love how since the saikyo miso sauce is to make. I've seen black radish at the markets but this is the first time I've seen it applied. I'm looking forward to making this dish. Thanks for sharing!
Beautiful! I tried this at Nobu once and looooove it!
Mmmm…beautiful cod. That's a first I've seen black radish. I do love the pattern of it too. Neat. I've got to keep an eye out for that one.
i like cod for it's smooth and fine textures-the black cod with miso, black radish & ponzu looks very tantalizing, indeed!