I love Asian flavors especially in the summer. This combination makes an elegant dinner party menu, and the miso marinade gives the fish a marvelous richness. If black cod isnβt available, sea bass makes a good substitute. A ginger sorbet and some fresh mango would make a great finish.
Black Cod with Miso, Forbidden rice and shitake mushrooms
Based on the recipe from βNobu: The Cookbook,β?
Nobuyuki Matsuhisa (Kodansha International, 2001)
Yield: 4 servings
3/4 cup Mirin
1/2 cup Sake
2 cups White miso paste
1 cup Sugar
1. Heat mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.
2. Reduce heat and add miso paste. Stir, increase heat and add sugar, whisking until dissolved. Cool.
3. Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.
4. Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.
5. make a bed of rice arrange fish on top and surround with the mushrooms, some finely grated fresh ginger makes a good accompaniment.
1 cup Forbidden Rice
3 tablespoons butter
1 medium yellow onion, diced fine
2 cloves garlic, minced
1 lime, zested and pith removed
Cooking liquid to cover plus 1 inch (chicken stock or water)
Saute the onion in the butter till clear; add the garlic, Forbidden Rice, peeled lime cut into four pieces, cooking liquid and bring to a boil. Reduce to a simmer, cover and cook for approximately 1 hour or till rice is soft but not mushy. Add more liquid if rice dries out during cooking. Fluff rice when done and add zest to taste. Rice will be creamy like a black risotto.
3/4 lb shitakes
1 clove of garlic
2 tablespoons soy sauce
1 tb olive oil
Dash Sesame oil to finish
Mince garlic and cook in olive oil til translucent but not colored (30 seconds or so), add sliced mushrooms and toss to coat,
add soy and cook until tender 3 β5 minutes and finish with the sesame oil.