The black cod (sable fish) with miso has become one of the most famous dishes at all the Nobu restaurants around the world. Some of our customers like to squeeze some fresh lemon over the top to balance the sweetness out but this is down to your own personal taste.
Ingredients
- 200 sable fish fillet with the skin intact
Den Miso
- 10
- 100 g miring
- 150 g caster sugar
- 300 g white miso paste
Garganelli
- 250
- 3 egg yolks
- 2 whole eggs
- Pinch of sea salt
- 10 ml olive oil
- Sliced lemon, Galangal stem to serve
How to Make It
-
Den Miso
- Bring the sake and mirin to the boil in a thick bottomed, non-reactive saucepan for 2-3 minutes to allow the alcohol to evaporate. Add the sugar and allow to dissolve, slowly mixing in the miso paste a little at a time using a wooden spoon.
- Continue to cook on a medium heat stirring constantly so as not to let the mixture burn in the pan for a further 10-15 minutes. Strain the mixture through a sieve to remove any lumps, allow to cool and then refrigerate. Marinating and Cooking
- Place the sable fish in a non reactive container and pour over a little of the den miso and marinate for 1-2 days in the refrigerator.
- Preheat the oven to 200°C/400°F/gas mark 6 and place the fish on to a nonstick baking sheet and cook in the oven for 10-12 minutes until cooked through and golden on the outside.
- You can cook the sable fish under a grill or salamander with the same results but care must be taken that it does not burn before it is cooked through to the centre. To Serve
- Place on to a serving dish and dress the plate with a little extra den miso and serve with some sliced lemon and galangal stem.
