I've made this twice now. Once with salmon and once with steel head. Absolutely the most amazing recipe! Thank you for posting this, first time using miso!
this has become a go-to recipe for us. i think i've made it five or six times (at LEAST) since we watched this video. it's fantastic. simple ingredients, easy prep and show-stopping results.
I've had at more than one Nobu restaurant what they call "butterfish" (the black cod), and that's exactly what it tastes like. I can't wait to try this recipe at home!
Having made this before I 100% recommend including microplaned garlic and ginger in the marinade. Also if you include Korean gochujang paste it adds even more depth and complexity to the marinade. Love your work!
@@juansierralonche9864 Its a red pepper paste, so pretty spicy to start. It's also pretty salty but has plenty of vinegar and sugar in it to balance it out. Not all gochujang pastes are alike and if you find yourself at the Korean market most packages tell you how hot it is. Just a note, you can also make this salmon recipe with Korean doenjang which is their fermented soybean paste. I find doenjang to have more flavor and funkiness with less salt compared to miso but again different companies make different products so mileage may vary.
Nick S - *Love* the idea of adding ginger, garlic, and heat! Yum! I think this just became my new favorite fish recipe - can't wait to try it! Thanks for sharing!
Garlic, ginger and gochujang overpowers and defeats the rich miso flavor, resulting in a wasted ingredient along with sake. If you use additional aromatics, skip the miso and sake altogether. Remember, less is more.
Great looking recipe; especially like that the marination time is pretty flexible. Instead of using the broiler, I'll try it out in my hot smoker - will be interesting to see if the smoke adds or detracts from the taste.
I've made this many times now. What a great recipe, thanks for posting! I've also used steelhead and Mahi Mahi. I learned, skin must be on. Otherwise one ends up with fish jerky.
Yess! Two of my favorite things, Miso and Salmon! I wish they would have also prepared a perfect side dish to serve with this fish, what would pair well?
While Nobu might be popularized Miso Marinated fish (black Cod), he by no means invented marinating seafood in miso as has been done i Japan for a long long time.
Have made this twice...used vodka instead of saki both times and if made a salmon hater into a lover....I'd make this everyday of th week if I could. I suppose you could take this recipe in several directions with "add ons" but the basic 4 ingredients and go is a sure fire winner. TIP: broil for 8 mins and ck...mine were not quick dark enough...put back in for 2 mins and both times came out perfect.
This is one of my FAVORITE RU-vid (as well as TV Show!) channels but please, please don't say this recipe was invented by Nobu M. I'm the 3rd generation in my family doing this recipe - primarily with black cod.
I do this with salmon and also steak, but wrap in cheese cloth before applying the miso, then you unwrap before cooking - the miso will burn if there is any on the meat.
What kind of salmon? A beautiful, fatty piece of Chinook from a very long river has so much flavor, that adding other flavors creates conflict. Plus, if you're dropping $40 per pound, shouldn't you celebrate the flavor of that fish. With a piece of Coho or steelhead, this recipe sounds great!
@@ellengregory8002, I am glad to hear that swordfish worked out for you. Thank you for letting us know the outcome 😋! How exactly did you cook it -- at what broiler temperature, how far from the heating element, and for how long per side? Thanks.
I don’t like plain ketchup. But...I agree that just a little can certainly change the flavor of a dish. I find that using it in marinades, a teaspoon or tablespoon of it in soup can add a huge flavor boost. We shouldn’t be ashamed of our Americana condiments. They have uses and history.
While I haven't made this myself. I would suggest a cold water fish like Atlantic or Pacific cod, polluck, tuna, or trout. Mostly because they have a strong flavor that isn't overpowered by the miso. Fish from warmer climates like mahi mahi and tilapia have a more mild flavor, so you might just taste the miso and not much else.
Black cod is hard to find and expensive. I would recommend trying one of the following, whole rainbow trout, whole red snapper, halibut filet, flounder filet , dover sole filet, or if you like a little more fishiness(i'm assuming you don't if you don't like salmon, ) but king mackerel is strong and oily, but not a red meat fish. The others are all good choices for a miso based fish. I hope that helps you friend, btw, aside from the mackerel, the other fish are mild in flavor.
You need a (mild-tasting) fish with high omega-3 fatty acid content so that its flesh does not dry up quickly and become tough under the broiler. That is why salmon and "black cod" ( en.wikipedia.org/wiki/Sablefish ) are ideal for this method of cooking. (See en.wikipedia.org/wiki/Omega-3_fatty_acid#Dietary_sources . ) You can probably use North Atlantic lobster tails (halved lengthwise) or large sardines instead.
Nobu did not invent this dish. Miso butterfish is a long-time traditional Japanese dish served at MANY old Japanese restaurants and homes. Nobu probably introduced the dish to American but that doesn't mean he invented or created it.
It's not authentic, it's a take on a recipe from a Japanese-American restaurant. And citrus is used in Japanese fish dishes all the time, like yuzu and sudachi.
I don't know why but I was just a bit triggered that she said miso was on the same level as ketchup. I accept that it's snobby but I'm going to go ahead and disagree with that statement.
Haha instinctively, I too had a flash of anger when she said that. But maybe that's just because the associations we have... miso = thoughtful and intricate japanese cuisine, ketchup = unrefined american hot dogs and hamburgers. Giving her the benefit of the doubt, both things as INGREDIENTS are pretty very versatile - you add both to dishes for flavor. Ketchup can add sweetness, tangyness, umami, tomato flavor, or be used as a thickner, and of course as a condiment!
Egads! Great recipe but painful pronunciation of Japanese words -- the same "i" that he gets right in "miso" should be used in "mirin" and "shiro". And the "e" in sake should not be that same "i" sound; it should be the Canadian "eh". Google Translate has a great pronunciation tool that can help with this stuff.
Ketchup is actually a fantastic ingredient. Most people just don't consider it as such because they only think of it as the stuff you dip your fries in. It's capable of so much more, though.
Ketchup is legit amazing. Sweet, salty, acidic, creamy, savory (umami). Its a five tool player. If it weren't so ubiquitous people would think of it as a marvel. Its underutilized if anything.
Maybe YOU don't have those ingredients and will never use them again. They are very common in Japanese cuisine. Most food connoisseurs have them as "standard issue".
You can drink the sake (BONUS), mirin is just rice wine which is used in thousands of dishes and miso can be used to make all kinds of soups, stews and marinates. All good stuff to have in the kitchen!