Tuesday, May 19, 2009
I promise that short ribs recipe is coming. I can see you drooling from here. Have some self-respect. Use a napkin. Come on!
Heehee just kidding.
In the meantime, here's some more fodder for drooling: what do Nobu, Sponge Bob and sake have in common?
They're all in my show this week!!
Have you ever had Nobu's black cod? He marinates it in miso, mirin, sake and sugar, then cooks it over high heat so that it caramelizes on top. The slight greasiness of black cod, paired with the salty-sweetness of the marinade results in, no joke, a party in your mouth.
But Nobu, bless his heart, who has opened new spots with Bobby (de Niro. You're not on a first-name basis with him? Oh.) everywhere from Dubai to Moscow, charges a pretty penny for this dish.
What bliss to realise that, despite living on unemployment checks, that party-in-the-mouth could be mine again! There IS a way to make it at home, for far fewer pretty pennies, and with the added bonus of tamarind which bumps up the tangy quotient. It was so good that even my friend Ross, who just happened to stop by, and who really doesn't like fish as a rule, found himself eating more and more of it.
Oh, and for those of you who are vegetarians, this marinade works pretty well on tofu too!
Wannabe Nobu Black Cod!
Black Cod marinated in tamarind, white miso, sake and honey
4 black cod filets (or any fleshy white fish like tilapia or perhaps even mahi mahi; OR a block of extra-firm tofu)
1/2 cup white miso paste
1/4 cup honey
1.5 tbsp tamarind concentrate
4 tbsp mirin
4 tbsp sake
1) 1-3 days prior to cooking: if you're using tofu, put it on a paper-towel lined plate, place another piece of folded over paper towel on top. then, place a plate and two heavy cans on top of the whole thing. Let it sit for 30 minutes, so that all excess water is squeezed out of the thing.
2) In a bowl, whisk together miso paste, honey, tamarind concentrate, mirin and sake. Place fish in a ziploc bag, pour marinade over the fish. Seal, squeezing all the air out and gently rub marinade into the fish. Let it sit, on a plate in the fridge overnight or up to 3 days. I normally hate the overnight marinade recipes, because it's such a pain in the bum, but in this one, it's really, truly worth it.
3) When you're ready to cook 'em: preheat oven to 400 degrees fahrenheit/200 degrees celsius.
4) Heat nonstick skillet over medium-high heat, with a little oil in it. When hot (but not smoking!), add fish. Allow to cook 2 minutes. WARNING: it will smell a little funky! But don't worry. The smell will go away, and then it will smell delicious. It just needs to get its stink on for a second.
5) Line a baking sheet with foil. Place the filets browned side-up on the baking sheet. Throw into the oven for 10 minutes, until fish is cooked through. Serve with some steamed green veggies, like chinese broccoli or bok choy.
at 3:26 PM