Nobu's Miso Cod

Andrew and I went to Nobu while in New York in 2003. Actually, it was Nobu Next Door, since back then the cult restaurant was booked out for months, and this neighbour took no reservations. Just as we were across the road, my heel snapped right off. So we had to cab it back home, get changed, and cab it back. It was full so we had a drink around the corner which involved a very funny case of misunderstanding, then dinner. Back then, the Aussie dollar was a useless 53 cents, and we feared how much the dinner would cost us (especially after one of the worst dining experiences ever at Cafe Boulud). I had the famous miso cod, Andrew a plate of the freshest sashimi. My cod came out on the plate as is, just a fillet of cod, with no vegetables, or decoration - I was cynical. But it was incredible. Tender, sweet, salty cod with nothing to distract you from this delicious new food.

It had always been in the back of my mind to make it, but I felt stocking up on all these Japanese ingredients - sake, mirin, miso - was superfluous. Now I can't imagine a kitchen without them. The fish marinates for 2 days, plus or minus, and 'toughens' up slightly soaking up the flavours for so long. A quick roast under a hot grill, then baking, leaves it flakey and golden. I served it with a little round of brown rice noodles and a dot of reserved marinade. It's a dish to serve someone you love, and that includes a double portion for yourself it's that good. Find the recipe here.

Worst photo ever. The fish flaked as I was taking it out of the oven, but it was so incredibly delicious it was one of the rare cases of not caring how the shot turned out - I just wanted to eat more of it.