Wednesday, 29. October 2014 5:26
Got a tub of miso lingering in the back of the fridge? And a great piece of fresh, fatty fish you just picked up at the market?
Then, you have the makings of a restaurant-quality dish at home in no time.
If you’ve ever had the pleasure of dining at a Nobu Matsuhisa restaurant, you probably know one of his signature dishes quite well. Miso-marinated black cod is one of those dishes you can’t help but order again and again. It’s just that good.
You have rich, succulent fish fillet coupled with the umami bomb known as miso. The fermented soybean paste gives the fish a powerhouse of meaty, salty savoriness that’s downright craveable.