With just a little bit of planning you can create this easy to prepare, succulent miso marinated sablefish inspired by famed Peruvian-Japanese Chef Nobu. Serve with it with a simple stir-fry of baby bok choy, steamed rice and pickled ginger to round out your dinner.
Serves: 4
INGREDIENTS
- 4 black BC sablefish fillets, about 170g (6 oz) each, skin on
- 1/2 cup white miso paste (shiro miso)
- 1/3 cup sake
- 1/3 cup mirin
- 1/4 cup sugar
INSTRUCTIONS
Prepare the Miso Marinade
- In a small saucepan over medium heat, combine the sake and mirin. Bring to a boil and let the alcohol burn off, about 30 seconds to 1 minute.
- Lower the heat and whisk in the miso paste until smooth.
- Add the sugar and continue whisking until fully dissolved.
- Let the marinade cool completely.
Marinate the Fish
- Pat the black cod fillets dry with paper towels.
- Place the cooled miso marinade in a non-reactive dish or sealable plastic bag.
- Add the fish, ensuring it's fully coated. Cover and refrigerate for 2–3 days for best flavor.
Cook the Fish
- Preheat the oven to 400°F (200°C).
- Remove the fillets from the marinade and gently wipe off excess miso (don’t rinse).
- Heat a non-stick oven-safe pan or skillet over medium-high heat. Lightly oil if needed.
- Sear the fish skin-side down for 2–3 minutes, until caramelized. Flip and sear the other side for 1–2 minutes.
- Transfer to the oven and roast for 5–7 minutes, or until the fish is opaque and flakes easily.
