What To Know
- Arrange the cod fillets on a bed of roasted asparagus or bok choy for a vibrant and flavorful presentation.
- The iconic Nobu miso cod was born in the kitchens of Nobu Matsuhisa, a renowned Japanese chef who revolutionized the culinary scene in the 1980s.
- Her take on Nobu’s miso cod is a testament to her ability to adapt and elevate classic dishes, making them accessible to home cooks of all levels.
Martha Stewart, the renowned culinary icon, has graced us with her exquisite take on the celebrated Nobu miso cod recipe. This dish, a symphony of flavors, transports you to the vibrant streets of Tokyo, where the fusion of Japanese and Peruvian cuisine reigns supreme.
Ingredients:
- 1 pound black cod fillets (also known as sablefish)
- 1/2 cup white miso paste
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sake lees (optional)
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh garlic
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
- Sea salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Miso Glaze:
In a medium bowl, whisk together the miso paste, mirin, sake, brown sugar, rice vinegar, sake lees (if using), ginger, garlic, cornstarch, and water. Set aside.
2. Season the Cod:
Pat the cod fillets dry with paper towels. Season both sides with salt and pepper.
3. Grill the Cod:
Heat the vegetable oil in a grill pan or nonstick skillet over medium-high heat. Place the cod fillets in the pan and cook for 2-3 minutes per side, or until cooked through and slightly caramelized.
4. Glaze the Cod:
Brush the cod fillets generously with the miso glaze. Reduce the heat to low and continue cooking for 1-2 minutes per side, or until the glaze is bubbling and slightly charred.
5. Serve and Garnish:
Transfer the miso cod to a serving platter. Garnish with thinly sliced scallions, shredded daikon radish, and toasted sesame seeds.
Nobu’s Signature Miso Cod: Variations and Tips
Customize the Glaze:
- Add a splash of soy sauce for a deeper umami flavor.
- Include a squeeze of lemon juice for a touch of acidity.
- Experiment with different types of miso paste, such as red miso or barley miso.
Enhance the Presentation:
- Serve the miso cod over a bed of steamed jasmine rice.
- Accompany the dish with sautéed vegetables or a crisp green salad.
- Arrange the cod fillets on a bed of roasted asparagus or bok choy for a vibrant and flavorful presentation.
The Origins of Nobu Miso Cod
The iconic Nobu miso cod was born in the kitchens of Nobu Matsuhisa, a renowned Japanese chef who revolutionized the culinary scene in the 1980s. Nobu’s fusion of Japanese and Peruvian flavors captivated diners worldwide, and his miso cod became an instant classic.
Health Benefits of Miso Cod
Miso cod is not only delicious but also nutritious. Miso, the fermented soybean paste used in the glaze, is rich in probiotics, which promote gut health. Cod is an excellent source of lean protein, omega-3 fatty acids, and vitamins B12 and D.
Martha Stewart’s Culinary Legacy
Martha Stewart has been a culinary icon for decades, inspiring countless home cooks with her approachable recipes and elegant entertaining ideas. Her take on Nobu’s miso cod is a testament to her ability to adapt and elevate classic dishes, making them accessible to home cooks of all levels.
Frequently Discussed Topics
Q: Can I substitute black cod with another type of fish?
A: Yes, you can substitute black cod with halibut, sea bass, or snapper.
Q: How long can I store the miso glaze?
A: The miso glaze can be stored in an airtight container in the refrigerator for up to 3 days.
Q: How do I know when the cod is cooked through?
A: The cod is cooked through when it flakes easily with a fork.
Q: Can I make the miso cod ahead of time?
A: Yes, you can make the miso cod up to 2 hours ahead of time. Keep it warm in a low oven until ready to serve.
Q: What sides go well with miso cod?
A: Miso cod pairs well with steamed jasmine rice, sautéed vegetables, or a crisp green salad.
