Black cod is my Achilles heel. Whenever I see it at a fishmonger, I submit. This preparation popularized by Nobu is the reason. Miso, mirin, sake, and sugar — simple and painfully good. I’ve paired it with poached tomatoes that’ve been touched with the heat of a jalapeno.
MISO BLACK COD with JALAPENO POACHED TOMATOES
adapted from recipe by Nobu Matushisa, for 4-6 servings:
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
4-6 black cod fillets, about 6 ounces each
canola oil for cooking
a bundle of scallions, finely sliced
about 2 cups of small golden tomatoes
1 whole jalapeno, finely minced
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.
To poach the tomatoes, heat water in a saucepan. When it is simmering, add the tomatoes for a minute. Remove the tomatoes from the water and rinse with cold water. Use a slice a cross-hatch on one end of the tomatoes, then gently peel off the tomato skin. Toss the poached tomatoes with the minced jalapeno, let sit for 30 minutes, then rinse the tomatoes with warm water to remove the jalapenos. Set aside.
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. (Alternatively, it is fine to place the fillets under a broiler for 1-2 minutes then reduce heat to 400) Serve immediately alongside chilled tomatoes. Garnish with scallions.