Blackened cod has become most famous as the signature dish of upmarket sushi restaurant Nobu. It is incredibly easy to make at home. The black cod itself can be bought from Japanese supermarkets (such as Atariya, www.atariya.co.uk), but if you cannot source it, you could use very thick cod fillets or even sea bass.
Mirin and sake can also be found in many supermarkets, and miso paste is available in Japanese stores or online from a number of suppliers.
PREPARATION TIME: 5 minutes plus 24 hours to marinate.
COOKING TIME: 15 minutes.
● 2-3 black cod fillets (about 1lb)
For the marinade:
● ¼ cup sake (Japanese rice wine)
● ¼ cup mirin (sweet Japanese cooking wine)
● 4 tablespoons white miso paste
● 3 tablespoons sugar
● Mix the marinade ingredients in a plastic container with a lid. Take out a couple of tablespoons to use to garnish and put the rest to one side.
● Pat the fish fillets dry with paper towels and put them in the plastic container with the marinade. Cover with the lid and leave in the fridge overnight or for up to 48 hours.
● Preheat oven to 200°C.
● Lightly dab off any excess marinade clinging to the fish fillets but don't rinse it off.
● Place a frying pan over a high heat with a dash of vegetable oil. Pan fry the fish fillets flesh down until caramelised, remove from the heat and place fillets on an oven tray.
● Transfer to oven and bake for 10-15 minutes, depending on their thickness.
● Add a few extra drops of the marinade on the plate and serve hot.
www.jasonmillan.co.uk. Recipe originated by Ben Tenenblat