KosherEye
<<< o >>> Amoretti Pomegranate Vinaigrette <<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>>
Bookmark and Share
My Miso-Glazed Black Cod PDF Print E-mail

KosherEye.com

miso_cod_018

by Geila Hocherman and Arthur Boehm, Kosher Revolution, (Kyle Press)

New York’s Nobu restaurant,1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic or by itself with any bitter green—this is stellar dining.

Ingredients:

1/2 cup mirin
1/2 cup sake or dry white wine
11/4 cups white miso
2/3 cup sugar
6 black cod fillets (6 to 8 ounces each), skin removed

Directions:

In a medium heavy-bottomed saucepan, combine the mirin and sake and bring to a boil. Boil for 1 minute (to cook off the alcohol), reduce the heat to medium, add the miso, and stir until dissolved. Add the sugar, increase the heat, and stir until the sugar is dissolved, about 5 minutes. Remove from the heat and cool to room temperature.

Dry the fillets with paper towels and put them in a gallon-size sealable plastic bag. Add the miso glaze, seal and refrigerate for 24 to 48 hours.

Bring the fillets to room temperature. Preheat the broiler or place a grill pan or heavy skillet over high heat. Wipe excess glaze from the fillets and broil or grill, turning once, until brown and glazed, about 8 minutes.

Transfer to plates and serve.

Notes:

Yield; serves 6

Geila’s Tips:
This also makes an elegant starter. Just reduce the portion size by half and serve the cod on greens lightly dressed with Asian Vinaigrette. .

Recipes: Fish, Black Cod, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica