Nobu Meets Texas: Pit-Smoked Miso Black Cod

about 1 pound of skin-on black cod filets (aka sable)
a pinch of salt
6 tablespoons white miso
3 tablespoons sake
3 tablespoons mirin
1 tablespoon white sugar
a drizzle of neutral oil
Charcoal and a mellow wood for smoking, like pecan

Season the black cod with salt and let it sit in the refrigerator for 30 minutes. Then pat it dry with paper towels.

In a large sealable container, combine the miso, sake, mirin and sugar. Stir it until well mixed then add in the black cod and smear it all together until it is well coated.

Place it in the refrigerator for 2 days.

Once marinated, remove it from the marinade and then wipe off any excess marinade with a paper towel. Place it flesh side down on a plate and dry the skin off. Rub the skin with oil.

Smoke it over indirect heat at 200 to 240 degrees fahrenheit until it is just cooked through (145°F internal temperature) -- about 1 to 1 1/2 hours.

[mealtimemedia]

Haven’t seen this combo before I may try this soon…

[lilykep]

I'm so jealous!😭 I want a smoker SO BAD.

[Coffeegirl]

I've seen Senpai Kai making miso Creme brulee and now here You use miso 🤔 Didnt know it can be versatile as much

[taichimon]

Salting makes a big difference. We salt the 5oz portioned fillet for 24 hours before marinating.

[Itsbuckjames]

why would you eat that? And Noah, 2 best of tasted

[mgellerster]

Storing a fresh fish in the fridge for two days doesn't sound safe? Thought fresh fish needs to be eaten same day or next day