{"id":430,"date":"2020-01-17t09:41:58","date_gmt":"2020-01-17t09:41:58","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=430"},"modified":"2020-01-17t18:37:53","modified_gmt":"2020-01-17t18:37:53","slug":"nobu-matsuhisas-black-cod-with-miso","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/nobu-matsuhisas-black-cod-with-miso\/","title":{"rendered":"nobu matsuhisa&#8217;s black cod with miso"},"content":{"rendered":"<p><em>serves 6<\/em><\/p>\n<p><em>this wonderful fish dish, which has been copied at restaurants all over the u.s. is easy to make but somewhat time-consuming\u2014as nobu matsuhisa recommends marinating the fish fillets in the sake-miso marinade for 2 to 3 days. if you don&#8217;t have the time or are feeling a bit more spontaneous, you can also just let the fish marinate overnight in just enough sake and miso to coat it.\u00a0<\/em><\/p>\n<p>3 tablespoons mirin<br \/>\n3 tablespoons sake<br \/>\n1\/2 cup white miso paste<br \/>\n1\/3 cup sugar<br \/>\nsix 6-7 oz. skinless black cod fillets<br \/>\nvegetable oil<br \/>\npickled ginger (gari), for serving<\/p>\n<p>in a small saucepan, bring the mirin and sake to a boil. whisk in the miso until dissolved. add the sugar and cook over moderate heat, whisking, just until dissolved. transfer the marinade to a large baking dish and let cool. add the fish and turn to coat. cover and refrigerate overnight (or better yet, for a few days).<\/p>\n<p>preheat the oven to 400\u00b0. heat a grill pan or a cast iron skillet and oil it. scrape the marinade off the fish. add the fish and cook over high heat until browned, about 2 minutes. flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. transfer to plates and serve with pickled ginger.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>call us at 734-662-5118 to ask whether we have any prepared (it&#8217;s something we try to have available most weekends, so we can do the marinating for you!)<\/p>\n","protected":false},"author":4,"featured_media":6016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[254,240,397,77],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/430"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=430"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/430\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6016"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=430"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}