Perfectly delicate in sweetness, savor, and texture. This cod is marinated for 2-3 days in a mixture of white miso, mirin, and sake. I don't make a lot of dishes that I would call "elegant", but this is one them. It will require you to plan ahead... but once it's marinated, it's ready in 20 minutes! This recipe serves about 6 people, but it can be easily cut in half.
In January my friends took me to Majordomo, David Chang's restaurant in Los Angeles, for my birthday. (Oh, how I miss dining out!) Everything was incredibly amazing, but my favorite was the marinated black cod. Lightly sweet and mildly savory, the delicate flesh melted in my mouth. I haven't stopped thinking about it since.
Enter Chef Nobu Matsuhisa's recipe. I can't believe how long it took for me to come across this recipe! This traditional Japanese way of cooking cod results in a perfectly plump, succulent fish. And it's so simple. I decided to complete the meal with some tender sesame soy bok choy and jasmine rice.
Cod filets marinating in the miso, mirin, sake mixture.
For the miso cod:
6 - 8 cod filets, 1 1/2 - 2 inches thick
1/2 cup saikyo (white) miso
1/2 cup sake
1/2 cup mirin
6 tablespoons sugar
For the bok choy:
1 1/2 lbs baby bok choy, washed and bottoms removed
1 teaspoon sesame oil
2 teaspoons soy sauce
2 teaspoons neutral oil
2-3 days ahead, make the marinade. Bring the sake, mirin, and sugar to a strong boil for about 30 seconds to burn off the alcohol. Then, lower the heat and whisk in the miso. Cool the mixture to room temperature.
In an airtight container, cover the cod filets in the miso mixture. For best results, allow it to marinate in the fridge for 2-3 days. You can get away with an overnight marinade, but it won't be as flavorful.
*Spongebob narrator voice* Two to three days later... Preheat the oven to 400 degrees and make the rice.
While the oven is heating, wipe any excess miso off the cod filets with a paper towel. On the stovetop, cook the filets over high heat for 2 minutes on one side. Place the cod (sautéd side up) onto an oiled baking sheet.
Roast the cod filets for about 10 minutes, until the filets are opaque and flake easily.
While the cod is roasting, prepare the bok choy. In a large saucepan or wok, heat a neutral oil on high. When the oil is shimmering, add the sesame oil and bok choy leaves. Drizzle the soy sauce and continue cooking until the bok choy is tender, about 2-3 minutes.
Plate, serve, and enjoy!