Cod vs Chilean Seabass. Many would wonder what is the difference? Is the cod I’m eating really cod? Well, I’ve consulted with Google and found out most of the ‘cod’ sold locally (Singapore) are actually Chilean Sea bass or Patagonian Toothfish.
The taste and texture between these two are very similar – mild flavor and dense flaky white flesh. It is wonderfully buttery when cooked. Therefore, one could be easily mistaken for the other. In any case, this is yet another tiger’s favorite Sunday night dinner request. Here is the BNF version of the classic Nobu Black Cod with Miso.
4 tbsp sake
4 tbsp mirin
2 tbsp white miso paste
1 tbsp brown sugar
1 tsp of sesame oil
2 fillets of cod or chilean seabass
Salt and pepper
Recipe source: Nobu The Cookbook
Wash the fillets and pat dry with kitchen towels.
In a small bowl, add in the sake, mirin, miso, brown sugar and sesame oil. Mix well.
Season cod with salt and pepper.
Place cod in a zipper slide bag and pour in the marinade. Refrigerate for at least 4 hours or overnight for more intense flavor. Original recipe calls for 3 days.
Preheat oven at 200°C/400°F. Bake the fillet for 10 – 15 mins (depending on the size). Remember to line the baking tray with a sheet of baking paper. Alternatively, you could spray some cooking oil on the baking tray before resting the cod on it. The whole idea is to prevent it from sticking.