It can be either baked or fried. Mix all of the marinade ingredients together and place in a non-metallic bowl. For the black cod, add the fish to the marinade, cover with cling film and place in ...

A few years ago, I tried making miso-marinated black cod, a recipe made famous at Nobu restaurant, and it is now one of my daughter's most requested dinners. I'm always happy to make this easy ...

Today we're serving up a caramelised Alaskan black cod with miso, courtesy of Jerome Tauvron ... Put the portioned fish into some of the marinade so it is completely covered for 24 hours.

Whisk to combine. Remove from the heat and allow to cool. Transfer the miso marinade to a large mixing bowl or dish. Add the cod fillets and mix to coat the whole surface area of the fillets.

Here's a recipe for Nobu's Miso-Marinated Black Cod for further instructions. Herb-crusted: For even more flavor, you can ...

Brine the cod for 2 hours in water and salt. Rinse the fish well and pat dry. Bring the mirin, and sugar to the boil and mix into the miso until smooth. Coat the fish in the marinade and leave for ...

Black miso cod is a signature dish of Nobu restaurant ... Place fish skin-side down in a dish and cover with miso marinade. Refrigerate for at least an hour, preferably overnight.

1989 F&W Best New Chef Nobu Matsuhisa's 1987 black cod with miso, which appeared on every Japanese-inflected American menu for decades; and René Redzepi's 2007 pickled vegetables, trigger for the ...

Specialty maki rolls from the sushi bar and the miso-marinated Alaskan black cod and Tsunami baby-back ribs from the kitchen are very good. For an unusual taste treat, try the escolar ...