I got some lovely black cod from Fresh Direct and decided that I would marinate it in a miso bath a la Nobu. I also had some day scallops that I marinated in miso as well, but added onions into that batch.
The experiment was fantastic, imho, the fish was succulent, salty, sweet, and damn delicious.
The experiment was fantastic, imho, the fish was succulent, salty, sweet, and damn delicious.
I roasted a whole head of cauliflower to go with this as well as a salad and we drank a bottle of sake made by a neighbor, who owns Brooklyn Kura. It was absolutely delicious sake neither too dry, nor too sweet, just perfect with the fish and veggies.
The marinade for the cod was white miso, mirin, a dash or two of sake, and some rice vinegar. The scallop's marinade added grated onions into the miso and mirin, without the vinegar.
I used Mark Bittman's recipes as a jumping off point and riffed on the type of miso and the amount of salt and sugar necessary for the marinade. I think next time around, I would use less marinade on the fish and baste a second thinner coat on halfway through the cooking process.
No comments:
Post a Comment