O bacalhau preto com miso é, sem dúvida, o prato mais emblemático do chef Nobu Matsuhisa, uma receita que catapultou a sua cozinha para a fama mundial. A sua genialidade reside na simplicidade: uma marinada doce e salgada que carameliza na perfeição, realçando a textura amanteigada e sedosa do peixe, criando uma experiência gustativa inesquecível.

Ingredientes

  • 2 Filetes ou postas de bacalhau
  • 1/4 Xícara Mirin
  • 1/4 Xícara Saquê
  • 4 Colheres Sopa Pasta de Miso Branco
  • 3 Colheres Sopa Açúcar Granulado

Preparação

  1. Misture os ingredientes da marinada.
  2. Marinar peixe por 1 a 24 horas.
  3. Pré-aqueça o seu para 400F.
  4. Brown o peixe em ambos os lados em uma panela muito quente.
  5. Cozinhe no forno por 10-15 minutos.

For food lovers across the globe, here’s how to recreate the legendary dish that put Nobu on the map.

Nobu’s Miso-Marinated Black Cod

This dish is the signature creation of Chef Nobu Matsuhisa and perhaps one of the most famous fish dishes in the modern culinary world. Its spectacular success lies in its perfect balance of sweet and savoury, and the way the miso marinade caramelises under heat to create a beautiful glaze on the rich, oily black cod. It’s a dish that seems complex in flavour but is surprisingly simple to execute at home.

The key to this recipe is the marinade and time. The combination of miso paste, sake, and mirin tenderises the fish and infuses it with a deep, savoury (umami) flavour, while the sugar helps create that perfect caramelised crust. While the recipe allows for as little as one hour of marinating, for the best and most authentic result, it is highly recommended to let the fish marinate for at least 24 hours. This allows the flavours to fully penetrate the flaky, buttery flesh of the cod.

Be very careful when cooking, as the high sugar content in the marinade means it can burn easily. Searing it quickly in a hot pan before transferring it to the oven is the best way to achieve a beautiful crust without overcooking the fish. This dish is traditionally served very simply, often with just a side of steamed rice and some pickled ginger to cut through the richness.

Ingredients

  • 2 Black cod (sablefish) fillets or steaks
  • 1/4 cup mirin
  • 1/4 cup sake
  • 4 tbsp white miso paste
  • 3 tbsp granulated sugar

Method

  1. In a small saucepan, bring the mirin and sake to a boil. Reduce the heat and simmer for a minute to cook off some of the alcohol. Whisk in the miso paste until it dissolves, then add the sugar and stir until fully dissolved. Let the marinade cool completely.
  2. Pat the fish fillets dry and cover them completely with the cooled miso marinade. Place in a non-reactive dish, cover with cling film, and marinate in the refrigerator for at least 1 hour, but preferably for 24 hours.
  3. Preheat your oven to 200°C (400°F).
  4. Gently wipe the excess marinade off the fish fillets, but don’t rinse them. Heat a non-stick, oven-safe pan over a high heat and briefly sear the fish on both sides until it’s lightly browned.
  5. Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the fish is cooked through and flakes easily.