Nobu's Black Cod - Marinated with Sake & Miso

I know most of my recipes here are vegetarian...but this one is just TOO good to not put up.  Sake House is Leucadia has by far the best Black Cod with Miso I have ever had.  Nobu's is pretty darn good too.  This is a slightly modified version of Nobu's recipe from their cookbook.  I am sooooo into it these days. 

Ingredients:
2-3 black cod fillets (about 1 lb)

For the marinate:
1/4 cup sake
1/4 cup mirin - a rice cooking wine, pretty readily available and delicious
4 tablespoons white miso paste
3 tablespoons sugar

To Make:

1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside.
2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for a few days...
3. Transfer fish and marinate to cast iron pan (or baking dish).
4. Put in Broiler, until browned...and perfect.

Cook’s notes:

1. You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
2. There are many different kinds of miso (red, brown, white, and more). Use white miso.

Spicy Coconut Fish Cakes

Serves 8
This aromatic treat is a favorite in Peranakan restaurants and hawker stalls. You can grill this tangy appetizer the traditional way—wrapped in banana leaves—or simply bake it in the oven. Otak Otak can be served hot or cold as a snack. Follow the additional instructions for a creamy tofu version of this recipe.

2-inch piece of ginger, peeled and sliced
2-inch piece of turmeric root, peeled and sliced
6 bird chiles
Zest of one lemon
10 shallots or 2 onions, peeled and sliced
1 tablespoon ground coriander
1 14-ounce can light coconut milk
1 tablespoon sugar
1-1/2 teaspoons salt
2 tablespoons flour
1 egg, beaten
10 kaffir lime leaves or zest of 1 lime
1-1/3 pounds chopped, filleted haddock, cod, mackerel or any other white, flaky fish*
Banana leaves for wrapping (optional)

1. Place ginger, turmeric, chiles, lemon, onions and coriander in a blender or food processor and purée. Add a little water if needed.
2. Place ground spices in a skillet or wok and cook 2 minutes, just enough to release spicy flavor. Turn off heat and allow mixture to cool. Stir in coconut milk.
3. Add sugar and salt to mix, and stir.
4. Add flour and beaten egg. Stir thoroughly.
5. Remove center vein of kaffir lime leaves and mince finely, or substitute lime zest. Add to spicy coconut mixture.
6. Chop raw, deboned fish into small chunks. Stir into spicy coconut mixture.
7. Pour fish mixture into an 8-inch cake pan. Bake in 350°F oven for 25-30 minutes until edges are golden brown and mixture has set. Cool slightly and cut into squares and serve. To make small, round fish cakes, pour mix about 1-1/2-inches deep into muffin tins and bake for 15-20 minutes. Or, spoon about 5 tablespoons of the mixture into 6-inch x 12-inch banana leaves, wrap like a tamale, and secure ends with toothpicks or skewers. Grill over hot coals for 10-15 minutes, or until mixture has set.
*To substitute tofu for fish: Use 18 ounces of firm tofu. Chop into cubes and prepare recipe as indicated, but instead of using fish, place tofu and vegetable egg mixture into blender or food processor and purée until smooth. Bake or grill as indicated.