Vegetable “Miso”-Marinated Grilled Black Cod

Name: Vegetable “Miso”-Marinated Grilled Black Cod
Yield: Serves 1
Cuisine: Japan
Ingredients: Hinona radish; 17 oz. (500 g) vegetable scraps, such as tomato seeds, broccoli stems, carrot and daikon radish peels, or green parts of spring onions; 6 oz. (180 g) filet of black cod; Salt; 1 tsp. lemon juice; 1 chili pepper; Japanese cucumber; 1 clove garlic; ⅓ jalapeño pepper; ½ oz. (15 g) salt; 3 pieces tsume-kombu; 1 oz. (35 g) soy sauce salt; 1 tsp. aji amarillo; ¼ onion, sliced thin

Preparation info

Serves
1

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

Vegetable pastes are a staple of all NOBU restaurants. A great way to use vegetable scraps, this paste further flavored with the likes of kombu and chili peppers, makes meat, fish and vegetables taste even better. An added bonus is being able to prepare the main dish of black cod and the accompanying pickles at the same time.

Ingredients

6 oz. (180 g) filet of black cod
Japanese cucumber
Hinona radish

Method

Mix all the ingredients of the vegetable “miso” in a food processor to make a paste. Cover the cold fillet with some of the paste in a container, marinate for 40 minutes, and take the fillet out. Cover the cucumber and radish with some of the paste in a different container as well.

Combine all the ingredients of the aji-amarillo onion.

Roast the black cod fillet in a 300°F (150°