Our take on the black cod with miso that Nobu Matsuhisa made famous: a sweet miso marinade, a day or two in the refrigerator, a hard broil and a short bake.
Thaw the black cod. Cut each vacuum bag open, set the portions on a plate and leave them in the refrigerator for 24 hours.
2
Make the marinade. Bring the sake and mirin to a boil in a small saucepan and let it bubble for 20 seconds. Turn the heat to low and whisk in the miso until smooth, then the sugar, soy sauce and ginger, stirring until the sugar dissolves. Take the pan off the heat and let the marinade cool to room temperature.
3
Pat the black cod dry with paper towels. Lay the portions in a glass dish or a zip-top bag, pour the cooled marinade over them and turn to coat every side. Cover and refrigerate for 1 to 2 days. If you are short on time, give it at least 12 hours.
4
When you are ready to cook, set an oven rack about 4 inches below the broiler and turn the broiler on. Line a sheet pan with foil and rub the foil lightly with oil.
5
Lift the black cod out of the marinade and wipe off the excess with your fingers or a paper towel. Do not rinse it. A thin layer should stay on, but miso scorches easily, so leave no thick clumps.
6
Set the portions on the pan, grouping pieces of similar thickness together. Tail pieces are thinner than center cuts and will finish first.
7
Broil until the top is deep brown and charred at the edges, 4 to 5 minutes.
8
Switch the oven to bake at 400F and cook until the thickest part reads 145F on an instant-read thermometer and the flesh separates easily with a fork, about 10 minutes. Check the tail pieces first, and cover any spot that starts to burn with a small piece of foil.
9
Let the fish rest 2 to 3 minutes before serving.
To serve
Serve over steamed rice with sliced scallions and a few slices of pickled ginger, a nod to Matsuhisa, which garnishes its version with hajikami, a pickled ginger sprout. A squeeze of lemon balances the richness.
