I've made this twice now. Once with salmon and once with steel head. Absolutely the most amazing recipe! Thank you for posting this, first time using miso!
this has become a go-to recipe for us. i think i've made it five or six times (at LEAST) since we watched this video. it's fantastic. simple ingredients, easy prep and show-stopping results.
I've had at more than one Nobu restaurant what they call "butterfish" (the black cod), and that's exactly what it tastes like. I can't wait to try this recipe at home!
Having made this before I 100% recommend including microplaned garlic and ginger in the marinade. Also if you include Korean gochujang paste it adds even more depth and complexity to the marinade. Love your work!
@@juansierralonche9864 Its a red pepper paste, so pretty spicy to start. It's also pretty salty but has plenty of vinegar and sugar in it to balance it out. Not all gochujang pastes are alike and if you find yourself at the Korean market most packages tell you how hot it is. Just a note, you can also make this salmon recipe with Korean doenjang which is their fermented soybean paste. I find doenjang to have more flavor and funkiness with less salt compared to miso but again different companies make different products so mileage may vary.
Nick S - *Love* the idea of adding ginger, garlic, and heat! Yum! I think this just became my new favorite fish recipe - can't wait to try it! Thanks for sharing!
Garlic, ginger and gochujang overpowers and defeats the rich miso flavor, resulting in a wasted ingredient along with sake. If you use additional aromatics, skip the miso and sake altogether. Remember, less is more.
Great looking recipe; especially like that the marination time is pretty flexible. Instead of using the broiler, I'll try it out in my hot smoker - will be interesting to see if the smoke adds or detracts from the taste.
Yess! Two of my favorite things, Miso and Salmon! I wish they would have also prepared a perfect side dish to serve with this fish, what would pair well?
While Nobu might be popularized Miso Marinated fish (black Cod), he by no means invented marinating seafood in miso as has been done i Japan for a long long time.
I've made this many times now. What a great recipe, thanks for posting! I've also used steelhead and Mahi Mahi. I learned, skin must be on. Otherwise one ends up with fish jerky.
This is one of my FAVORITE RUclips (as well as TV Show!) channels but please, please don't say this recipe was invented by Nobu M. I'm the 3rd generation in my family doing this recipe - primarily with black cod.
What kind of salmon? A beautiful, fatty piece of Chinook from a very long river has so much flavor, that adding other flavors creates conflict. Plus, if you're dropping $40 per pound, shouldn't you celebrate the flavor of that fish. With a piece of Coho or steelhead, this recipe sounds great!
Have made this twice...used vodka instead of saki both times and if made a salmon hater into a lover....I'd make this everyday of th week if I could. I suppose you could take this recipe in several directions with "add ons" but the basic 4 ingredients and go is a sure fire winner. TIP: broil for 8 mins and ck...mine were not quick dark enough...put back in for 2 mins and both times came out perfect.
I do this with salmon and also steak, but wrap in cheese cloth before applying the miso, then you unwrap before cooking - the miso will burn if there is any on the meat.
I don’t like plain ketchup. But...I agree that just a little can certainly change the flavor of a dish. I find that using it in marinades, a teaspoon or tablespoon of it in soup can add a huge flavor boost. We shouldn’t be ashamed of our Americana condiments. They have uses and history.
@@ellengregory8002, I am glad to hear that swordfish worked out for you. Thank you for letting us know the outcome 😋! How exactly did you cook it -- at what broiler temperature, how far from the heating element, and for how long per side? Thanks.
While I haven't made this myself. I would suggest a cold water fish like Atlantic or Pacific cod, polluck, tuna, or trout. Mostly because they have a strong flavor that isn't overpowered by the miso. Fish from warmer climates like mahi mahi and tilapia have a more mild flavor, so you might just taste the miso and not much else.
Black cod is hard to find and expensive. I would recommend trying one of the following, whole rainbow trout, whole red snapper, halibut filet, flounder filet , dover sole filet, or if you like a little more fishiness(i'm assuming you don't if you don't like salmon, ) but king mackerel is strong and oily, but not a red meat fish. The others are all good choices for a miso based fish. I hope that helps you friend, btw, aside from the mackerel, the other fish are mild in flavor.
You need a (mild-tasting) fish with high omega-3 fatty acid content so that its flesh does not dry up quickly and become tough under the broiler. That is why salmon and "black cod" ( en.wikipedia.org/wiki/Sablefish ) are ideal for this method of cooking. (See en.wikipedia.org/wiki/Omega-3_fatty_acid#Dietary_sources . ) You can probably use North Atlantic lobster tails (halved lengthwise) or large sardines instead.
Nobu did not invent this dish. Miso butterfish is a long-time traditional Japanese dish served at MANY old Japanese restaurants and homes. Nobu probably introduced the dish to American but that doesn't mean he invented or created it.
It's not authentic, it's a take on a recipe from a Japanese-American restaurant. And citrus is used in Japanese fish dishes all the time, like yuzu and sudachi.
I don't know why but I was just a bit triggered that she said miso was on the same level as ketchup. I accept that it's snobby but I'm going to go ahead and disagree with that statement.
Haha instinctively, I too had a flash of anger when she said that. But maybe that's just because the associations we have... miso = thoughtful and intricate japanese cuisine, ketchup = unrefined american hot dogs and hamburgers. Giving her the benefit of the doubt, both things as INGREDIENTS are pretty very versatile - you add both to dishes for flavor. Ketchup can add sweetness, tangyness, umami, tomato flavor, or be used as a thickner, and of course as a condiment!
Egads! Great recipe but painful pronunciation of Japanese words -- the same "i" that he gets right in "miso" should be used in "mirin" and "shiro". And the "e" in sake should not be that same "i" sound; it should be the Canadian "eh". Google Translate has a great pronunciation tool that can help with this stuff.
Ketchup is actually a fantastic ingredient. Most people just don't consider it as such because they only think of it as the stuff you dip your fries in. It's capable of so much more, though.
Ketchup is legit amazing. Sweet, salty, acidic, creamy, savory (umami). Its a five tool player. If it weren't so ubiquitous people would think of it as a marvel. Its underutilized if anything.
Maybe YOU don't have those ingredients and will never use them again. They are very common in Japanese cuisine. Most food connoisseurs have them as "standard issue".
You can drink the sake (BONUS), mirin is just rice wine which is used in thousands of dishes and miso can be used to make all kinds of soups, stews and marinates. All good stuff to have in the kitchen!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I've made this twice now. Once with salmon and once with steel head.
Absolutely the most amazing recipe! Thank you for posting this, first time using miso!
this has become a go-to recipe for us. i think i've made it five or six times (at LEAST) since we watched this video. it's fantastic. simple ingredients, easy prep and show-stopping results.
Have you experimented with marinating for longer periods of time? If so what were your results?
I've had at more than one Nobu restaurant what they call "butterfish" (the black cod), and that's exactly what it tastes like. I can't wait to try this recipe at home!
Having made this before I 100% recommend including microplaned garlic and ginger in the marinade. Also if you include Korean gochujang paste it adds even more depth and complexity to the marinade.
Love your work!
What does gochujang taste like? I haven't tried that.
@@juansierralonche9864 Its a red pepper paste, so pretty spicy to start. It's also pretty salty but has plenty of vinegar and sugar in it to balance it out. Not all gochujang pastes are alike and if you find yourself at the Korean market most packages tell you how hot it is. Just a note, you can also make this salmon recipe with Korean doenjang which is their fermented soybean paste. I find doenjang to have more flavor and funkiness with less salt compared to miso but again different companies make different products so mileage may vary.
Nick S - *Love* the idea of adding ginger, garlic, and heat! Yum! I think this just became my new favorite fish recipe - can't wait to try it! Thanks for sharing!
Garlic, ginger and gochujang overpowers and defeats the rich miso flavor, resulting in a wasted ingredient along with sake. If you use additional aromatics, skip the miso and sake altogether. Remember, less is more.
Gochujang would ruin it wym
This was so good and now is my go to recipe
these video recipes are great. Thanks
I made this tonight and it was really good. I put it onto marinade early in the day.
More Keith please
I agree!
@@SuzanneBaruch So do I!
Looks great. I love the Jordan shlanskey style food descriptions.
Hello! as Julia would say, so easy and elegant. A must try and a great addition to my repertoire.
I made this with salmon, it was amazing. I looked up the recipe again because now I'm making it with steel head. Yummy!
What are the prep bowls you use? They look great.
Great looking recipe; especially like that the marination time is pretty flexible. Instead of using the broiler, I'll try it out in my hot smoker - will be interesting to see if the smoke adds or detracts from the taste.
What a beautiful glass dish that he used to marinade in!
Yep.. i thought the exact same
Yess! Two of my favorite things, Miso and Salmon! I wish they would have also prepared a perfect side dish to serve with this fish, what would pair well?
To keep it in the Asian realm, maybe some steamed jasmine (very aromatic) rice and braised baby bok choy?
@@stooge81 How did you know Asian food is my favorite! That sounds amazing! 💝
Wow looks luscious!!
Great recipe!!
I love salmon skin!! This does look delicious 😋
Thanks ATK!!
Thanks. I’ve had problems making this dish for years. I’ll give this vid a formal review when I try it.
So have you tried it yet?
While Nobu might be popularized Miso Marinated fish (black Cod), he by no means invented marinating seafood in miso as has been done i Japan for a long long time.
Great recipe, can’t wait to try it with black cod!
Is there an acceptable substitute for the Sake?
I've made this many times now. What a great recipe, thanks for posting! I've also used steelhead and Mahi Mahi. I learned, skin must be on. Otherwise one ends up with fish jerky.
I was gonna try the pan searing…..
Good to know.
This is one of my FAVORITE RUclips (as well as TV Show!) channels but please, please don't say this recipe was invented by Nobu M. I'm the 3rd generation in my family doing this recipe - primarily with black cod.
Should have added - it is called Miso Butterfish.
He said it's a take on a recipe by Nobu. Nobody said he invented the first recipe.
Check :27 seconds. He said Nobu created the recipe which is very incorrect.
This fish look fire bruh
Does this work as well with an electric oven Broiler as it does in a gas one?
So many choices for miso. Miso confused.
I see what you did there.😂😂😂😂
😂😂😂😂
Eat the skin, its super healthy and tastes great.
It’s great
What kind of salmon? A beautiful, fatty piece of Chinook from a very long river has so much flavor, that adding other flavors creates conflict. Plus, if you're dropping $40 per pound, shouldn't you celebrate the flavor of that fish. With a piece of Coho or steelhead, this recipe sounds great!
I want 2 pieces of that salmon, mashroom and onions mashed potatoes, some salad and a bottle of dry white wine with my girl of course....Salute 😋😋🥂♥️👍
Have made this twice...used vodka instead of saki both times and if made a salmon hater into a lover....I'd make this everyday of th week if I could. I suppose you could
take this recipe in several directions with "add ons" but the basic 4 ingredients and go is a sure fire winner. TIP: broil for 8 mins and ck...mine were not quick dark
enough...put back in for 2 mins and both times came out perfect.
Thanks cause I do not have saki
Thanks for this vid, excellent, I’m going to try
What about wild cod vs farm raised cod?
Looks Tasty! I’ll definitely try this.
I do this with salmon and also steak, but wrap in cheese cloth before applying the miso, then you unwrap before cooking - the miso will burn if there is any on the meat.
She’s comparing miso to ketchup?! 😂 😂
She meant they are both impactful ingredients like when in a sauce, marinade, soup or whatever. she is correct
It looks really Yum, thanks for this, I have bought all the ingredients and will try it overnight :)
Can I skip the sugar? Is there a replacement?
Can you grill this miso marinade fish
I don’t like plain ketchup. But...I agree that just a little can certainly change the flavor of a dish. I find that using it in marinades, a teaspoon or tablespoon of it in soup can add a huge flavor boost. We shouldn’t be ashamed of our Americana condiments. They have uses and history.
Was this re-shot with thr dude? I swear to god I remember Dan as the co-presenter
I might have to try this with swordfish just to be different.
Swordfish is not very fatty so I’m not sure about using it.
Black cod or salmon are way more fattier that’s why they use it for this specific recipe
Your swordfish will dry up in no time under the broiler -- not recommended.
@@alanvonau278
Actually I used a thick piece, and it turned out great. Flaky but not dry at all. I'll definitely make it again.
@@ellengregory8002, I am glad to hear that swordfish worked out for you. Thank you for letting us know the outcome 😋! How exactly did you cook it -- at what broiler temperature, how far from the heating element, and for how long per side? Thanks.
I predict that the next video uploaded with be either Eggs Benedict or a Dutch Baby.
Nice recipe but crispy salmon skin would have put it over the top. I pan-seared the skin side to get mine crispy before hitting the broiler to finish.
Saki..... It's sake sahkeh
Made this many times. Also recommend brown sugar to use!
Also I much prefer it on a white fish.
OK I love miso but hate salmon. Any other fish that'd work well with this...aside from the hard to find and expensive black cod I mean?
I found this.
"Cod substitutes: Haddock, Pollack, Black Cod, Stripped Bass, Hake, Mahi Mahi, Grouper.
Salmon substitutes: Arctic Char, Ocean Trout, Amber Jack, Mackerel, Wahoo, Striped Bass, Milkfish, Bluefish.
Tuna substitutes: Swordfish, Salmon Steaks."
While I haven't made this myself. I would suggest a cold water fish like Atlantic or Pacific cod, polluck, tuna, or trout. Mostly because they have a strong flavor that isn't overpowered by the miso. Fish from warmer climates like mahi mahi and tilapia have a more mild flavor, so you might just taste the miso and not much else.
Black cod is hard to find and expensive. I would recommend trying one of the following, whole rainbow trout, whole red snapper, halibut filet, flounder filet , dover sole filet, or if you like a little more fishiness(i'm assuming you don't if you don't like salmon, ) but king mackerel is strong and oily, but not a red meat fish. The others are all good choices for a miso based fish. I hope that helps you friend, btw, aside from the mackerel, the other fish are mild in flavor.
You need a (mild-tasting) fish with high omega-3 fatty acid content so that its flesh does not dry up quickly and become tough under the broiler. That is why salmon and "black cod" ( en.wikipedia.org/wiki/Sablefish ) are ideal for this method of cooking. (See en.wikipedia.org/wiki/Omega-3_fatty_acid#Dietary_sources . ) You can probably use North Atlantic lobster tails (halved lengthwise) or large sardines instead.
@@lordgarion514, so called "black cod" is not cod at all; it is actually sablefish. See my comment in response to Dave Jones.
WE WILL EAT THE SKIN AND ALL. :)
i miss Tim Chin, who i think i see in the background
The skin is my fav part
How Keith handled that 3rd piece of filet tho
"It's like savory applesauce" and "it's up there with ketchup" bro wtf are these people talking about 😆
Nobu did not invent this dish. Miso butterfish is a long-time traditional Japanese dish served at MANY old Japanese restaurants and homes. Nobu probably introduced the dish to American but that doesn't mean he invented or created it.
It's better with ginger and some soy sauce
You had me until the squeeze of lemon. If you want to keep it authentic Japanese no lemon.
It's not authentic, it's a take on a recipe from a Japanese-American restaurant. And citrus is used in Japanese fish dishes all the time, like yuzu and sudachi.
Sugar??? No... just... NO. 😒
You need sweetness to balance out the salty and umami. Literally every Japanese recipe does this by adding sugar.
I failed to see why this can’t be done in a pan. You just control the heat
Me so socky, lol.
Mightly clean oven they have there! LOL
Please eat the skin as well
did that gurl really say miso like ketchup?? @@
I don't know why but I was just a bit triggered that she said miso was on the same level as ketchup. I accept that it's snobby but I'm going to go ahead and disagree with that statement.
Haha instinctively, I too had a flash of anger when she said that. But maybe that's just because the associations we have... miso = thoughtful and intricate japanese cuisine, ketchup = unrefined american hot dogs and hamburgers. Giving her the benefit of the doubt, both things as INGREDIENTS are pretty very versatile - you add both to dishes for flavor. Ketchup can add sweetness, tangyness, umami, tomato flavor, or be used as a thickner, and of course as a condiment!
Peeve.... when ppl say saki instead of sake
Wait I need to pay in order to get the recipe and instructions? If so that is complete BS.
Egads! Great recipe but painful pronunciation of Japanese words -- the same "i" that he gets right in "miso" should be used in "mirin" and "shiro". And the "e" in sake should not be that same "i" sound; it should be the Canadian "eh". Google Translate has a great pronunciation tool that can help with this stuff.
125 Fahrenheit? That’s not hot.
My broiler only goes as low as 200 degrees.
He meant the internal temperature of the fish needs to be 125F. Broiling in the oven is usually at 500F or more
Great recipe. My only quibble is that I’d expect a show like yours to demonstrate the proper pronunciation of Sake
_Super ingredient..._ *Compares it to ketchup*
I agree that ketchup is a super ingredient. Ketchup kicks ass.
Ketchup is actually a fantastic ingredient. Most people just don't consider it as such because they only think of it as the stuff you dip your fries in. It's capable of so much more, though.
Ketchup is legit amazing. Sweet, salty, acidic, creamy, savory (umami). Its a five tool player. If it weren't so ubiquitous people would think of it as a marvel. Its underutilized if anything.
I'm so glad someone made this comment, lol.
Ruined the class As soon as she started about ketchup
Cheesecake Factory have it why bother making it
Nasty farmed Atlantic salmon🤮
you could have shrunk this video to 10 seconds! apply miso paste, then oven bake. done!
Yeah, that would have been much more enjoyable and interesting to watch🙄
why is she smirking throughout the video? it’s distracting and annoying.
I hate recipes that make you go buy new ingredients most don't have and will never use again. Mirin, Sake, white miso...
Maybe YOU don't have those ingredients and will never use them again. They are very common in Japanese cuisine. Most food connoisseurs have them as "standard issue".
You can drink the sake (BONUS), mirin is just rice wine which is used in thousands of dishes and miso can be used to make all kinds of soups, stews and marinates. All good stuff to have in the kitchen!
Luckily these ingredients have very long shelf lives.
Can I just use my regular rice wine instead of miran? Please help
@@Vanessa-yn4dx no mirin is a sweet rice wine, much different than regular rice wine. better to sub sherry