Black Cod with Miso Recipe
The Yum List asked some of our favourite chefs around Kuala Lumpur what’s cooking in their kitchens during Malaysia’s Movement Control Order. Today, Demi Chef, Mohammad Haziq Bin Tahir of Nobu Kuala Lumpur shares the restaurant’s signature recipe for Black Cod with Miso.
Black Cod with Miso Recipe
Black Cod glazed in Den Miso paste makes for a sweet and savoury merging of flavours. This dish was made popular by Nobu Matsuhisa himself and is one of Nobu Group’s signature dishes. A staple across all outlets, this traditional Japanese dish has Nobu-san’s signature twist to it. Demi Chef, Mohammad Haziq Bin Tahir along with the Nobu Kuala Lumpur kitchen team follows this recipe down to the tee. As such, they maintain consistency in its quality and ensure a taste parallel to all other outlets across the globe.
Ingredients
1 kg Black cod
135 g Castor sugar
175 g White miso (also known as Yamajirushi)
57 ml Flamed sake (take the measurement after it’s been flamed)
57 ml Flamed mirin (take the measurement after it’s been flamed)
Before baking the black cod, it has to be marinated in the den miso paste. This is what gives the famed dish its glistening bronze finish along with its sweet and salty taste. This recipe is actually a variation on a traditional method of curing fish in Japan. Fresh fish would be marinated in sake lees and miso to preserve it longer.
Method
First, prepare the den miso by combining the flamed sake, mirin, white miso and castor sugar all together with a stick blender.
Slowly cook the mixture for two and a half hours and regularly stir it with a big spatula to avoid the miso from solidifying.
Now that the den miso is ready; you can begin coating the black cod.
Leave it to marinate it for 48 hours.
After marinating the black cod, cook it on the side of the salamander skin to achieve a crispy outer layer.
Then, debone the fish and reverse side cook it for another 10 mins until it turns golden brown.
Garnish, and serve.
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