Trying Celebrity Chef Signature Dishes | Nobu Matsuhisa

Black Cod
4 black cod fillets (can use salmon instead)
800g Nobu-style Saikyo Miso (below)

Steps
Pat fillets dry with paper towel then place in non-reactive container. Pour over saikyo miso, cover tightly and marinate/cure in fridge for 2-3 days.
Set oven to 400F/200C.
Wipe off excess miso from fillets, but don’t rinse it off. Broil until surface of fish turns brown, then bake for 10 to 15 minutes.

Nobu-style Saikyo Miso
150ml Sake
150ml Mirin
450g white miso paste
225g granulated sugar

Steps
Bring sake and mirin to boil, allow to boil for 20 seconds to evaporate alcohol
Turn heat down to low and mix in miso. Once dissolved, turn the heat up to high and add sugar, stirring constantly until dissolved. Remove from heat once dissolved.