Jason Atherton was making a similar thing on Saturday Kitchen recently, that brought back memories of a Nobu signature dish.\u00a0 People pay \u00a322 for a portion of\u00a0 Black Cod with Miso, which is quite something, stunning on the plate, silky smooth and unusually sweet. I found a recipe online that was supposed to be a simplified version of that Nobu recipe, I bought a bottle of sake, as the recipe called for it and made a marinade on Friday, as soon as Ocado delivered the fish.<\/p>\n
I used 1\/4 cup of sake and same of mirin, 4 tbsps of white miso paste and 3 tbsps of sugar and cooked the whole thing off quite quickly, then cooled and drowned my cod in it. It enjoyed it for 2 days and this evening it went to the oven, 200 degrees for about 13 minutes, then a quick treatment of a blow torch to add the colour. The most exciting was the smell of sake coming out of the oven, it brought Ubon back to mind. The taste, I must say did not. Ok, it was a nice plate of food, but it lacked a wow factor. It lacked the sauce to carry it, something vivid, maybe a salad with sharp dressing. I felt like I was eating a healthy, light, good for you thing, that is all ok, but I know I’ll be hungry in 2 hours. There’s got to be a way to improve it.<\/p>","protected":false},"excerpt":{"rendered":"
Jason Atherton was making a similar thing on Saturday Kitchen recently, that brought back memories of a Nobu signature dish.\u00a0 People pay \u00a322 for a portion of\u00a0 Black Cod with Miso, which is quite something, stunning on the plate, silky smooth and unusually sweet. I found a recipe online that was supposed to be a … Continue reading Miso marinated cod.<\/span>