Nobu’s Miso Glazed Fish

Simple to Make, Amazingly Flavorful!

Serves two

2 half-pound skin-on fillets of black cod, Chilean sea bass, or Atlantic salmon
1/2 cup white miso paste (shiro)
1/2 cup granulated sugar
1 1/2 Tbsp. sake
1 1/2 Tbsp. mirin

1. To make the marinade, set up a double boiler: Fill a saucepan with an inch of water. Find a large, heat-safe mixing bowl that’ll rest over the rim of the saucepan without touching the water. Turn your stove on to a medium setting. Combine the miso paste, sugar, sake, and mirin, and whisk for about three minutes. Don’t allow the sauce to bubble, but get it hot enough to melt the sugar. To test whether it’s done or not, take the back of a spoon and drag it along the side of the bowl. If it feels gritty, it means the sugar hasn’t melted yet. The consistency should be that of paste, not liquid. Place this bowl in the fridge for five minutes and allow it to cool.