Live black cod isn’t exactly a common thing to find in your local grocery store. Mr. Alpenglow became terribly flustered when he saw it. That’s when the trouble began. “I’ll take two whole.” The fishmonger obliges. By the time Mr. Alpenglow realizes he’s just ordered 10 pounds of black cod — a lavi$h order — the fishes have had their heads bludgeoned. It begins to feel hot. A rush of pride like steam obscures obvious exit strategies…
In this way, beautiful black cod from California’s Morro Bay (prepared in Nobu‘s signature fashion) took center stage for a special New Year’s Eve menu to celebrate Mr. Alpenglow’s mom’s birthday. With it: toasted sesame rice, roasted fairytale eggplant, lightly pickled cucumbers, sauteed rainbow chard, and champagne.
MISO BLACK COD
(adapted from recipe by Nobu Matushisa)
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
6 black cod fillets, about 6 ounces each
In a small saucepan, bring the mirin, sake, miso paste, and sugar to a simmer. Transfer to a baking dish and let cool completely. Add the cod fillets and let marinate at least 3 hours or overnight. Preheat the oven to 400. Scrape the marinade off the cod fillets and coat them with oil. Sear them in a hot pan for 2 minutes until browned, then transfer to the oven for about 10 minutes. Serve immediately.