This recipe, made famous by Nobu and his Miso Marinated Cod, could not be any easier. We start with good quality sweet white (rice based) miso (kome miso) and good sake. Usually it is just one part miso and one part sake. Mix until combined. I like to put the fish (anything oily like cod or salmon) layered in cheesecloth in the marinade. It is easier to remove from the miso and grill. If the fish has too much miso on it it will burn quickly in the grill.
We usually marinate for 24 to 36 hours, depending on the thickness of the fish.
Grill until cooked through. If you don't have a fish grill at home, then cook over medium high heat in a nonstick fry pan.
The marinade can be used a few times (in a short period).
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