You should know that you don't need to remove the center section with the bones. After cooking you can pull them out with ease which also acts as a doneness indicator. You're welcome... Also, according to chef Nobu 3 days of marinating in the fridge is the sweet spot...
Miso, sounds somewhat mysterious, exotic, simple and delicious, I am going to try it, thank you so much. A new approach to prepping and cooking cod. I have a feeling this recipe is a keeper.
Haha, I have that exact same food storage container 🤣. Love making this dish, I've never cooked the marinade down, though. Will have to give that a try.
Definitely a great container! Cooking the marinade down allows the sugars to dissolve so it makes a nice difference. Give it a try and let me know what you think!
I sure will rate your recipe, I was entering the details in my Paprika recipe app just now. I am going to make it for an Asian pallet, I think he will like it a lot.
I just made it again and was out of sake. I used the miso, rice vinegar, honey, and some Gochujang. It was more paste like but over the day it broke down to a more liquid coating and it was absolutely delicious!
Just an option to make it a little healthier since it doesn’t spike your blood sugar as much but regular sugar will get it spot on. This tastes pretty damn similar though and still gets caramelized
I totally feel you! I wish I could tolerate rice. It’s one of the foods I’m unfortunately very sensitive too and break out with rashes when I have it and stomach issues. You better believe I still have sushi from time to time though.
have you tried riced cauliflower, its just chopped up into rice sized pieces and cooked to the tenderness you want (not as good as rice for me but can be made close enough that many people could not tell)
If you want to make this using authentic Asian recipes and techniques, you don't heat miso when making the marinade. Heat destroys flavour of the miso, it is added at the last step if possible or kept cooking at min. In this case, the marinade is made cold, you can warm it a bit if you really feel like you need to, but you def don't toast it on a pan for 20 mins. It's like italians seeing pineapple on pizza. You may get some additional flavours with carmalizing the sugar in the mirin but it destroys the miso flavour, so you just get sugared fish with some miso and wine flavour. But if that suits your palette go ahead. Black cod is also not difficult to debone, and a good entry fish in learning how to fillet, but if you use this method with that much meat left on the bone, you can use black cod bones for fish soup, which is delicious too.
Our Japanese family routinely brings a saikyo-yaki marinade to the boil twice before cooling. This ensures everything is evenly dissolved, and cooks off some of the alcohol in the cooking sake. This is not a miso soup where the miso paste is added off-heat. Plus, in the final cooking stage the miso is transformed by the high heat anyway. The result is a mellow flavor, which is precisely what the dish is known for.
Exactly! I wonder about that since fish you want to cook in the 1-2 days of getting it. This flavor was super similar to the nobu one that I’ve tried though even with the shorter marinade time.
Well! It looks so tender and tasty! Thank you for your beautiful cooking video and useful recipe!
So happy you enjoyed it and thank you for the nice comment!
This is simply one of the best things a human can eat
You should know that you don't need to remove the center section with the bones. After cooking you can pull them out with ease which also acts as a doneness indicator. You're welcome...
Also, according to chef Nobu 3 days of marinating in the fridge is the sweet spot...
Really nice pro tip! I’ll try that out for next time.
I don’t have black cod, but I have some very nice cod fillets in the freezer and white miso and they are so perfect together.
Cod filets totally work out as well!
I'm not a fan of fish but man, this black cod is a banger.
Miso, sounds somewhat mysterious, exotic, simple and delicious, I am going to try it, thank you so much. A new approach to prepping and cooking cod. I have a feeling this recipe is a keeper.
You’re going to love it! Miso is also a fermented food so really good for gut health and a delicious flavor! Let me know what you think.
You never had miso soup when eating japanese food or sushi? Thats how i usually eat miso but I cant wait to try it in this recipe.
Haha, I have that exact same food storage container 🤣. Love making this dish, I've never cooked the marinade down, though. Will have to give that a try.
Definitely a great container! Cooking the marinade down allows the sugars to dissolve so it makes a nice difference. Give it a try and let me know what you think!
Same recipe, but I fire off the alcohol from the sake and Mirin first, then add the sugar and dissolve it on low flame before adding the miso.
Look amazing and so simple❤
I sure will rate your recipe, I was entering the details in my Paprika recipe app just now. I am going to make it for an Asian pallet, I think he will like it a lot.
Omg my favorite kind of fish ever
Same! The texture is ridiculous! Halibut is incredible as well when it’s cooked just right.
This is my go-to dish at Nobu - look forward to trying it at home. Thank you for this video!!
It never gets old! Crazy how similar the flavor and texture is making it yourself!
Gonna try this tonight. Looks so good.
How was it?
Can this be used with other white fish? Such as tilapia which is much cheaper for me to get.
Thank you for this solid vid, honestly I made something similar but think this technique may help it level up my outcome
Happy you liked the video and let me know how it turns out once you make it again.
@PALEOISH Simply impressed with your use of sugar alternative...😻😻
Appreciate that! I love finding healthier ingredient swaps without losing flavor
The mirin is sweet enough, so you can skip any sweetener, sugar or alternative, altogether.
just had this in Matsuhisa Munich, such a nice dish
the best looking recipe and results of all the butterfish recipes out there!!! thank you and Happy Holidays from Hawaii.
That means a lot! Tried to keep it nice and authentic. Happy Holidays to you as well!
@@Paleoish i have made this several times since seeing you video...always delicious. thanks again. Aloha and Melekalikimaka Paleoish!
Can we use regular brown sugar instead ?
Definitely! Even honey should work nicely.
Alternative for sake and kirin?
I just made it again and was out of sake. I used the miso, rice vinegar, honey, and some Gochujang. It was more paste like but over the day it broke down to a more liquid coating and it was absolutely delicious!
@@Paleoish thank you
Super
Appreciate that!
👍@@Paleoish
Does not show how he actually "debones" the black cod. I'm still stuck!
Honestly just better off keeping bone in.
was the monkfruit sweetener a personal choice, or does the taste resemble the nobu version better than sugar does?
Just an option to make it a little healthier since it doesn’t spike your blood sugar as much but regular sugar will get it spot on. This tastes pretty damn similar though and still gets caramelized
My favorite ❤️
La verdad así no es la receta pero igual se ve rico❤
Mmm thanks :)
Is that knife dull? It should cut the fish in one draw without having to go back and forth.
It probably was a little dull. Sablefish skin is like leather though.
monk fruit sugar??
Yep! Nice natural option that doesn’t spike your blood sugar as much. It works as a 1 to 1 swap to regular white sugar.
gotta have rice!! sorry keto....guess u cold do riced cauliflower .... but I would go for rice
I totally feel you! I wish I could tolerate rice. It’s one of the foods I’m unfortunately very sensitive too and break out with rashes when I have it and stomach issues. You better believe I still have sushi from time to time though.
have you tried riced cauliflower, its just chopped up into rice sized pieces and cooked to the tenderness you want (not as good as rice for me but can be made close enough that many people could not tell)
Ngon quá anh ỏi👍👍🩵🔔
If you want to make this using authentic Asian recipes and techniques, you don't heat miso when making the marinade. Heat destroys flavour of the miso, it is added at the last step if possible or kept cooking at min. In this case, the marinade is made cold, you can warm it a bit if you really feel like you need to, but you def don't toast it on a pan for 20 mins. It's like italians seeing pineapple on pizza. You may get some additional flavours with carmalizing the sugar in the mirin but it destroys the miso flavour, so you just get sugared fish with some miso and wine flavour. But if that suits your palette go ahead. Black cod is also not difficult to debone, and a good entry fish in learning how to fillet, but if you use this method with that much meat left on the bone, you can use black cod bones for fish soup, which is delicious too.
Our Japanese family routinely brings a saikyo-yaki marinade to the boil twice before cooling. This ensures everything is evenly dissolved, and cooks off some of the alcohol in the cooking sake. This is not a miso soup where the miso paste is added off-heat. Plus, in the final cooking stage the miso is transformed by the high heat anyway. The result is a mellow flavor, which is precisely what the dish is known for.
I heard nobu ages it 3 days
Exactly! I wonder about that since fish you want to cook in the 1-2 days of getting it. This flavor was super similar to the nobu one that I’ve tried though even with the shorter marinade time.
5 minutes in Broil was not enough. Next time I will try baking it at 420 F (220C) for 20 to 25 minutes.
Did you have the fish out on the counter to come to room temp for an hour?
Nothing better than cod ∠( ᐛ 」∠)＿
👋👋👋👋👋👋👋
🙏🙏
I can't believe the dad kidnapped her. Shocking.
5 minutes broiling did not even brown it for me
@@dannydempster1871 did you preheat your broiler on high for at least 10 minutes and put it top rack?
@@Paleoish yes I did!
I don't wanna go till everthing comes crashing down⫝̸go✈✈
keep it nice and simple add your fish pieces right♪♪