Miso Patagonian Toothfish (Nobu Style)

48 mins
Serves 4
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Directions

  1. 1Boil mirin and sake for 3 minutes.
  2. 2Boil mirin and sake for 3 minutes.
  3. 3Boil mirin and sake for 3 minutes.
  4. 4Add sugar and miso. Cook for a couple of minutes without boiling. Let it cool.
  5. 5Add sugar and miso. Cook for a couple of minutes without boiling. Let it cool.
  6. 6Add sugar and miso. Cook for a couple of minutes without boiling. Let it cool.
  7. 7Pour mixture over fish filets in a baking dish. Cover tightly and marinate for 24-48 hours in the refrigerator.
  8. 8Pour mixture over fish filets in a baking dish. Cover tightly and marinate for 24-48 hours in the refrigerator.
  9. 9Pour mixture over fish filets in a baking dish. Cover tightly and marinate for 24-48 hours in the refrigerator.
  10. 10Broil until golden brown. Serving time is approximately 7 minutes, but adjust based on your oven.
  11. 11Broil until golden brown. Serving time is approximately 7 minutes, but adjust based on your oven.
  12. 12Broil until golden brown. Serving time is approximately 7 minutes, but adjust based on your oven.
  13. 13Serve with rice and vegetables.
  14. 14Serve with rice and vegetables.
  15. 15Serve with rice and vegetables.

Ingredients

  • 0.25 cup mirin
  • 0.25 cup mirin
  • 0.25 cup mirin
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.25 cup sake
  • 0.33 cup miso paste
  • 0.33 cup miso paste
  • 0.33 cup miso paste
  • 0.33 cup cane sugar
  • 0.33 cup cane sugar
  • 0.33 cup cane sugar
  • 2 lb Chilean Seabass filets
  • 2 lb Chilean Seabass filets
  • 2 lb Chilean Seabass filets

Equipment

panwhiskbaking dishplastic wrapbaking sheetbroiler