Cover and refrigerate overnight. Preheat the oven to 400°F. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish to the pan and cook over high heat until …
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Miso glazed Asian style Chilean Sea Bass (or black cod) takes just 15-minutes to prepare. This seared fish has a melt-in-your-mouth texture and so much flavor. In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil.
A signature at Nobu restaurants, this sweet-savory miso black cod recipe has been cloned by chefs all over the world. Nobu's miso black cod is made by marinating the fish in a large amount of sake-miso marinade for two to three days, but it's also spectacular if you marinate it only overnight in just enough sake and miso to coat.
Yellow miso and mirin impart a slightly sweet flavor that contrasts nicely with the soy sauce and rice wine vinegar for a perfect marinade. What is Chilean Sea Bass? Chilean sea bass is also known as Patagonian Toothfish.
Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved.