A found a recipe in Cook’s Country Magazine for Miso Black Cod that was developed from Nobuyuki “Nobu” Matsuhisa. He has 40 restaurants worldwide and also writes cookbooks so I thought that this should be a good recipe. I don’t have good fresh fish by my house so I picked up a bag of frozen sea bass that I hope is ok. It looked and smelled better than most frozen fish that I try. The Cook’s Country version broils the fish but I have an electric broiler that doesn’t cook evenly so I’m just roasting the fish. I also used less soy sauce because liked the flavors and wanted to cut the salt a little.

Ingredients for around 4 servings

1 cup white miso

2/3 cup white sugar

1/3 cup mirin

1/4 cup sake

2 Tablespoons soy sauce

1 Tablespoon roasted sesame oil

4 6-8 oz filets of fish – preferably with skin

optional – pickled ginger for serving

optional – sliced scallions for serving

Directions

Whisk the miso, sugar, mirin, sake, soy sauce and oil together in a medium bowl. Pat the fish dry and place the fish in a gallon Ziplock bag. Pour the miso mixture into the bag with the fish and squish the fish around the miso. squeeze out the air and seal the bag. Refrigerate 8-24 hours and turn bag occasionally.

Set oven to 350F on a middle rack cook fish until it’s at least 125 degrees F (around 15 minutes.

Or you can broil fish skin side down on a lightly oiled pan. 8 inches from broiler for 8-12 minutes.

You might want to finish with pickled ginger and scallions.

A Special THANKS!!!! To Cook’s County Magazine so I could come up with what I got here.