Based on the classic recipe by Nobu, Chef David LaForce prepared this timelessly delicious recipe using our sablefish. Nobu is a restaurant known for Japanese fusion cuisine. One of their most recognizable dishes is their black cod with miso. This dish, based on their recipe, is buttery, super savory and gently sweet. It only requires a few ingredients, is prep friendly and comes together super fast.
Black cod (aka sablefish) is known for is tender and rich texture and flavor. It pairs perfectly with miso paste that is sweet, savory, and salty. This simple recipe calls for only four ingredients along with the sablefish - miso, sake, mirin, and sugar. And, an added bonus is that the longer you marinate the sablefish the more delicious the dish becomes! Enjoy.
From David LaForce, guest chef for The Popsie Fish Company:
Miso Black Cod + Sesame Soba Noodles + Roasted Bok Choy
"For the fish, I used four 6 oz fillets. In a saucepan I combined 1/4 cup sake and 1/4 mirin and boiled that for 20 seconds to evaporate the alcohol. I then turned down the heat to low and whisked in 1/4 white miso paste. When completely dissolved I did the same for 2 tbsps sugar. Once cool, in a non-reactive dish, I covered the fish with the marinade and put in the fridge for 3 days. You can marinade overnight but the real magic happens the longer you marinade. To cook, I placed the fish under my broiler on an aluminum foil lined baking sheet. This should only take around 5 minutes to cook and you will know when the fish offers no resistance and the edges are just starting to caramelize. I turned every minute or so to ensure the fish did not burn. For the soba noodles, I took one bundle of noodles and boiled them in water according to the package instructions. It's important to NOT salt the water and to rinse the noodles after cooking. Finally adding some sesame oil for flavor. For the bok choy, I thoroughly washed and dried them to remove dirt. I then trimmed the bottom stem a bit and cut them in half lengthwise. On a baking sheet, I put them cut side down and drizzled with olive oil, salt and pepper. Baked in a 350° oven for 12 minutes, turned and roasted for 12 more minutes."