Prep time 3 hours
Cook time 15 min
Serves 4 people
The key to this dish is its simplicity, perfect for those feeling the cooking fatigue.
Feeling the fatigue from having to cook at home day in and day out? Well food and wine lovers rejoice, because today we present a super simple yet delicious dish that is the perfect pairing for both the 2018 Kanpai Aki No Mori Chardonnay and 2018 Kanpai Mizu No Oto Pinot Noir.
True to Kanpai Wines style, both wines were made to pair well with food. My wife Azumi, like most people from Japan, is a huge lover of seafood. While the Aki No Mori Chardonnay was made to pair with lighter Japanese fare, the Mizu No Oto Pinot Noir was made to pair with richer seafood dishes. Today’s miso black cod recipe is rich enough to pair with the silky tannins of the pinot noir, and when dipped in soy sauce complements the umami present in the wine.
This miso black cod recipe takes inspiration from Nobu Matsuhisa, one the most famous Japanese chefs in America. Characteristic of Japanese cuisine, the beauty of this recipe is its simplicity. I have to say, this may be one of the most simple yet standout signature dishes from a Michelin-starred chef, using only 5 ingredients and an oven to prepare. Marinate and store this fish for as little as 3 hours all the way up to one week when you’re ready to broil your fish.
Miso Black Cod
Ingredients
4 medium sized black cod fillets (aka sablefish)
4 tbsp white (shiro) miso
3 tbsp mirin
4 tbsp sake
2 tbsp granulated sugar
Recipe
Step 1
Bring the miso and mirin to a boil, lower the heat to a simmer, and whisk in the granulated sugar and miso. Once thoroughly combined, allow the marinate to cool to room temperature.
Step 2
In a shallow dishpan, spread the marinade all over the black cod fillets. The fillets do not need to be submerged in the marinade, but an effort should be made to spread the marinade across all the surfaces of the fish. Cover and refrigerate for as little as 3 hours and all the way up to one week.
Step 3
Preheat your oven to a medium broil with the oven rack set in the middle. Remove the fish from the marinade and rinse off any excess. Pat the fish dry with paper towels and place the fillets on a wire rack set on top of a baking sheet lined with foil. Broil for approximately 5-6 minutes or until a golden-brown hue with charred edges is achieved and the fish is cooked through.
Step 4
Allow the fish to rest for 5 minutes. In the meantime pour yourself a nice glass of chilled 2018 Kanpai Aki No Mori Chardonnay or a glass of the 2018 Kanpai Mizu No Oto Pinot Noir. For a true wine pairing dinner, why not a glass of each? Serve with your choice of side dishes, we recommend steamed rice, japanese pickled sweet ginger, and soy sauce for dipping.