Seared Miso Black Cod/Sablefish
No doubt - these times have allowed me to get outside of my comfort zone and try dishes I never thought I could make :) But THIS ONE ? TAKES THE CAKE.
Back when Covid halted dine-in experiences for restaurants, a piping hot cut of Matsuhisa/Nobu’s Miso Black Cod was what I missed the MOST. If you have not had it, it is a delicate, buttery fish with a sweet taste and perfect umami.
Luckily, we ordered some sustainable seafood from Alaska (since we had to cancel our fishing trip), we were pleased to find Sablefish/Blackcod was part of our order. I just could not help myself! While I tried a couple delicious and genius variations out there, the only issue I had was the amount of sugar each required. So I tried to dial it back a bit without sacrificing full flavor. Additionally, Nobu’s Miso Black Cod is typically marinated for 3 days - which is not the best option if you cannot get your fish fresh or frozen (to then thaw yourself). Trust me, I ordered one thawed from a local grocery store, and then attempted to marinate it myself, and it was bad by the 3rd day :(.
So I bring to you a less fussy and lower glycemic version. If you can source it from a place like Sitka Salmon Shares or Alaska Gold Seafood I promise each bite will help you forget the pretty penny you paid :)
Serves 2
2 fillets of sablefish/black cod
2 tbsp of coconut sugar
4 tbsp white miso paste (I use Mellow White - Miso Master Organic)
1/3 cup of sake
3 tbsp Mirin (I use Eden Foods Mirin Cooking Wine)
2-3 tbsp Avocado oil (or a neutral high heat oil)
Additional items
Fish spatula
Oven safe cast iron skillet
Meat thermometer
Method
6 hours to 3 days ahead: In a small saucepan boil the sake & mirin on high heat until the alcohol evaporates. This can take about 45 seconds to 2 minutes depending on how hot your stove gets. Still on high, constantly stir or whisk in your coconut sugar until it is distributed and little lumps remain. You may notice the consistency will become thicker and the color will darken as the sugar carmelizes. Lower the temperature to low and stir in the miso paste until it is dissolved into the mixture. This should not be dry but a little thick and still runny. Allow to cool fully.
Once the marinade is cooled, smear it over the tops of the fillets in a tuperware container and allow to marinate in the refrigerator overnight, over one full day or over 3 days (your choice! letting it go longer will deepen the flavor but if you cannot get a frozen version that you can thaw yourself, you may run the risk of spoiling; who knows when the store thawed it?).
Day of: Preheat your oven to 400 F with your cast iron skillet inside for 45 min to 1 hour.
Bring the cast iron skillet to your cook top and turn the heat on high. Drizzle generously with avocado oil and sear the tops of the fish for 3 minutes. Using a fish spatula or a very thin large spatula, flip the fish on its skin and move the entire cast iron into the oven for 5 minutes. Check for doneness using a meat thermometer (about 135-140 and rising is when you should take it out).
Immediately serve and enjoy a bit of Matsuhisa and Nobu at home!
