In a small saucepan, bring the mirin
and sake to a boil. Whisk in the miso
Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish
and let cool ( but reserve 2 T in a separate small bowl if wanting to make the miso
aioli) . Add the fish to the marinade and turn to coat. Cover and refrigerate overnight or at least for 1-2 hours, or overnight. The longer the better.
Preheat the oven to 400°. Heat a little oil in a heavy bottom skillet over medium high heat. Wipe the marinade off the fish, but don’t rinse. Place the fish, skin side up, in the skillet and sear until golden and caramelized, about 2-3 minutes. Turn over, and crisp up the skin, 2-3 minutes. Place in the oven to finish roasting for 8-10 minutes, until flaky.
Make Aioli: Mix all in a small bowl. Add sriracha
if you like spicy.
Make Pickled Diakon: Bring all ingredients to a simmer in a small pot
, until sugar dissolves, remove from heat and chill.
Make Kale “Nests” – Heat a little oil in a heavy bottom skillet, over med high heat. Saute onion until just tender, about 2-3 minutes. Turn heat to med, add kale. Stir and let it wilt, 3-5 minutes. Splash with a little sake, let it burn off, season with salt
To serve: Brush the aioli across 4 large plates. (see photo) Place the fish, pickled daikon and kale nests, over the aioli. Play around, and have fun with this. It doesn’t have to be perfect.
You could also simply serve this with rice and a veggie in a bowl, for a more rustic presentation.
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