From Sea to Sweet: Miso Black Cod, Wakame Salad

Bites MD.

Discover a refined culinary experience at home with this elegant Japanese-inspired plate. We begin with buttery miso-glazed black cod, marinated to perfection for deep umami flavor and caramelized richness. It's paired with a crisp and cooling wakame-cucumber sunomono, delicately dressed in rice vinegar and kissed with toasted sesame essence—the perfect contrast in texture and brightness

Transcript

00:00Hello, welcome back to BitesMD. Today I'm going to show you how to make one of my favorite dishes

00:04I fell in love with at first bite. We're going to transform this into this. This is a Nobu's

00:10Miso Black Cod. Also, Black Cod is also known as a Sablefish. The texture is very similar to Cod,

00:17which has a very buttery, flaky texture. Adding some cornstarch on here. Just like kind of how I

00:25parboil certain meats when I'm making stews or anything like that. This also helps reduce the

00:30impurities, the blood, and sometimes there's a bit of an odor or even a smell towards the

00:37the fish, especially since the cod here is frozen. This is a good way and tip and trick to kind of just

00:46help increase the depth of the flavor. Make sure you give it a good coating. Let it sit for a

00:55about two to three minutes and then we'll just rinse it off with cold water. After rinsing in cold

01:02water, we're just going to pat this down dry. Like your nose, the texture is a lot more smoother now

01:18and I don't know if you can also tell the difference. The skin is also a lot nicer and deeper

01:27black compared to what it was before.

01:32So in the saucepan, I'm going to add in 150 milliliters of sake and 150 milliliters of mirin.

01:40So I'm doing about a two to one ratio. Two parts miso, one part of the sake and the mirin. I'm adding our

01:52miso right now. I'm making a lot more than usual just because I'm gonna use this to cook other stuff

01:59as well. And then we're going to slowly caramelize the miso. It's nice and caramelized now. I'm just

02:12going to let this cool down and then we'll marinate our cod. I'm going to vacuum seal my cod. This will

02:18enhance its flavor a lot faster and now we'll let this marinate for three days. And I'm going to show

02:25you how to make a makeshift vacuum seal. Put a straw, close the zipper peg all the way. And then you're just going to suck on that straw.

02:41And now you have a makeshift vacuum seal. I'm going to put some oil on here. Make sure you

02:46brush it as well because you don't want a hard fish to stick. Because there's so much sugar in the

02:53marion, the sake, and the miso. And remove any excess marinade before you cook it.

03:13I have here some wakame, which is basically dried seaweed.

03:17These expand quite a bit so make sure you have enough water. If you notice I'm using the coriander

03:26because if you don't wash it enough, there is a lot of sand in there. So you want to be careful.

03:34We're just going to let this sit and soak for about five minutes and it'll expand.

03:38I'm actually going to remove the pulp.

03:50Because I want to keep my salad crispy. And obviously you can eat these. I'm just going to

03:58cut them into about centimeter chunks. Put my cucumber in there. I have a paper towel there because I want it to

04:05soak up any additional water content that we have. We're going to add

04:14a good amount of salt. We're essentially kind of curing the cucumbers.

04:20Get that good mix. Add in our paper towel. And we're going to leave this in the fridge

04:27for about an hour. I'm going to grate a knob of ginger.

04:31To a fine mesh. I'm just going to filter out the ginger. I'm just going to squeeze all that ginger.

04:39I'm going to try and make this more acidic than normal. Just because our fish is quite rich.

04:45So I want something to kind of cut the richness as well and give it a nice balance.

04:50I'm using a one-to-one ratio. So about one tablespoon of ginger.

04:54One tablespoon of rice vinegar. One tablespoon of sesame oil.

05:08And then two tablespoons of soy sauce.

05:15Actually we'll make it one just because Ray doesn't like it too salty. Give us a good mix.

05:20And then our dressing is done. Feel free to add a tablespoon of honey.

05:24If you want it a little bit sweeter. Now I'm just going to put my seaweed on my drying rack.

05:28Let's try to dry it as much as possible.

05:50Let's try to dry it as much as possible.

06:08Well, I see at least you remember the fork and the knife and the spoon.

06:12We have money now. Napkins.

06:16What do we need to eat first? Eat the fish first.

06:20Okay.

06:25This is a very sharp knife for fish.

06:28No, it's black cod. So it's very buttery and flaky.

06:37No food for you, my friend.

06:46It is exactly as you described.

06:54And it's a little sweet. What's that sweetness?

06:58It's from the mirin sake and the miso.

07:04So was it worth the wait of three days?

07:07Yeah, definitely.

07:09Definitely.

07:10Ray was actually getting mad when I was making the paste and then I didn't have any food for it.

07:15Because you fooled me.

07:18It's supposed to be, every time the comer comes out, there's a free meal.

07:22And there was no food this time.

07:25So you're going to have an angry customer.

07:33Is this the seaweed that I spent like half an hour looking for?

07:36Yeah.

07:38Just to cut the richness of the fish.

07:47It's beautiful. It's very light, very mild.

07:53A sweet umami.

07:56The skin is really good. It's very crispy.

08:01It has almost like a dark, I don't want to call it smoky.

08:06But kind of smoky, you know, flavor.

08:09It is smoky because the skin is charred.

08:13From the sugar and everything.

08:17This is my kind of meal.

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