Miso Black Cod | DDYP ep. 14
3.1 هزار بار بازدید -
3 سال پیش
-
This week, we're making Nobu's
This week, we're making Nobu's famous miso black cod, which is surprisingly easy to make. The black cod is rich, tender and flakey and the miso adds a beautiful savory depth. This dish is best prepared a few days before and takes less than 10 mins to actually cook making it perfect for big parties or weekend meal preps. Try it out cause I promise it's worth it.
⅓ cup of mirin
⅓ cup of sake
⅓ cup of miso
3 tablespoons of sugar
4 fillets of black cod or fish of your choice
-In a pan, add the mirin and sake and bring to a boil. Let the alcohol boil off for 20 secs.
-Turn down the heat to low and add the miso paste. Stir until the miso is completely dissolved
-Once the miso is completely dissolved, turn the heat back up to high and add in the sugar. Stir until the sugar dissolves and the miso mixture gets a nice shine
-Take the marinade off the heat and let it cool completely
-Once the marinade is room temp, combine your fish and the marinade in a bowl or storage container. Make sure the fish is evenly coated. Cover and let the fish marinate in the fridge for two days (ideally).
-Once the fish is marinated, take it out and wipe off any excess marinade. Place the fish skin side up on a foil lined baking sheet
-Broil the fish on the top rack of a preheated oven for 3 mins
-Take the fish out, flip it and broil for another 3 mins before transferring it down to the middle rack and cooking for a final 2 mins. The fish should be nicely charred and flakey.
-Serve with a bit of lemon zest and thinly sliced ginger
Sauteed pea shoots/spinach
2 tablespoons of oil
2 cloves of garlic, minced
2 cups of pea shoots or spinach
½ cup of water
Pinch of salt
-In a hot pan with oil, add in the garlic and saute for a minute
-Add in the pea shoots or spinach and a pinch of salt
-Add ½ cup of water and cover the pan to steam the vegetables for 2 minutes
-Once the 2 mins are up, uncover the pan, toss the pea shoots around and serve!
⅓ cup of mirin
⅓ cup of sake
⅓ cup of miso
3 tablespoons of sugar
4 fillets of black cod or fish of your choice
-In a pan, add the mirin and sake and bring to a boil. Let the alcohol boil off for 20 secs.
-Turn down the heat to low and add the miso paste. Stir until the miso is completely dissolved
-Once the miso is completely dissolved, turn the heat back up to high and add in the sugar. Stir until the sugar dissolves and the miso mixture gets a nice shine
-Take the marinade off the heat and let it cool completely
-Once the marinade is room temp, combine your fish and the marinade in a bowl or storage container. Make sure the fish is evenly coated. Cover and let the fish marinate in the fridge for two days (ideally).
-Once the fish is marinated, take it out and wipe off any excess marinade. Place the fish skin side up on a foil lined baking sheet
-Broil the fish on the top rack of a preheated oven for 3 mins
-Take the fish out, flip it and broil for another 3 mins before transferring it down to the middle rack and cooking for a final 2 mins. The fish should be nicely charred and flakey.
-Serve with a bit of lemon zest and thinly sliced ginger
Sauteed pea shoots/spinach
2 tablespoons of oil
2 cloves of garlic, minced
2 cups of pea shoots or spinach
½ cup of water
Pinch of salt
-In a hot pan with oil, add in the garlic and saute for a minute
-Add in the pea shoots or spinach and a pinch of salt
-Add ½ cup of water and cover the pan to steam the vegetables for 2 minutes
-Once the 2 mins are up, uncover the pan, toss the pea shoots around and serve!
3 سال پیش
در تاریخ 1399/12/26 منتشر شده
است.
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