You should know that you don't need to remove the center section with the bones. After cooking you can pull them out with ease which also acts as a doneness indicator. You're welcome... Also, according to chef Nobu 3 days of marinating in the fridge is the sweet spot...

@Paleoish

2 ай бұрын

Really nice pro tip! I’ll try that out for next time.

Dude. That fish looks beautiful. Thanks for some great ideas!

@Paleoish

9 ай бұрын

So happy you think so and no prob at all!

I'm not a fan of fish but man, this black cod is a banger.

I sure will rate your recipe, I was entering the details in my Paprika recipe app just now. I am going to make it for an Asian pallet, I think he will like it a lot.

Well! It looks so tender and tasty! Thank you for your beautiful cooking video and useful recipe!

@Paleoish

4 ай бұрын

So happy you enjoyed it and thank you for the nice comment!

Miso, sounds somewhat mysterious, exotic, simple and delicious, I am going to try it, thank you so much. A new approach to prepping and cooking cod. I have a feeling this recipe is a keeper.

@Paleoish

3 ай бұрын

You’re going to love it! Miso is also a fermented food so really good for gut health and a delicious flavor! Let me know what you think.

@teresarr07

3 ай бұрын

You never had miso soup when eating japanese food or sushi? Thats how i usually eat miso but I cant wait to try it in this recipe.

Same recipe, but I fire off the alcohol from the sake and Mirin first, then add the sugar and dissolve it on low flame before adding the miso.

I don’t have black cod, but I have some very nice cod fillets in the freezer and white miso and they are so perfect together.

@Paleoish

5 ай бұрын

Cod filets totally work out as well!

Haha, I have that exact same food storage container 🤣. Love making this dish, I've never cooked the marinade down, though. Will have to give that a try.

@Paleoish

4 ай бұрын

Definitely a great container! Cooking the marinade down allows the sugars to dissolve so it makes a nice difference. Give it a try and let me know what you think!

This is my go-to dish at Nobu - look forward to trying it at home. Thank you for this video!!

@Paleoish

7 ай бұрын

It never gets old! Crazy how similar the flavor and texture is making it yourself!

Omg my favorite kind of fish ever

@Paleoish

4 ай бұрын

Same! The texture is ridiculous! Halibut is incredible as well when it’s cooked just right.

Gonna try this tonight. Looks so good.

Thank you for this solid vid, honestly I made something similar but think this technique may help it level up my outcome

@Paleoish

9 ай бұрын

Happy you liked the video and let me know how it turns out once you make it again.

​ @PALEOISH Simply impressed with your use of sugar alternative...😻😻

@Paleoish

9 ай бұрын

Appreciate that! I love finding healthier ingredient swaps without losing flavor

@einundsiebenziger5488

4 ай бұрын

The mirin is sweet enough, so you can skip any sweetener, sugar or alternative, altogether.

My favorite ❤️

the best looking recipe and results of all the butterfish recipes out there!!! thank you and Happy Holidays from Hawaii.

@Paleoish

7 ай бұрын

That means a lot! Tried to keep it nice and authentic. Happy Holidays to you as well!

@heartofhawaii8232

7 ай бұрын

@@Paleoish i have made this several times since seeing you video...always delicious. thanks again. Aloha and Melekalikimaka Paleoish!

just had this in Matsuhisa Munich, such a nice dish

La verdad así no es la receta pero igual se ve rico❤

Can we use regular brown sugar instead ?

@Paleoish

21 күн бұрын

Definitely! Even honey should work nicely.

Mmm thanks :)

Alternative for sake and kirin?

@Paleoish

Ай бұрын

I just made it again and was out of sake. I used the miso, rice vinegar, honey, and some Gochujang. It was more paste like but over the day it broke down to a more liquid coating and it was absolutely delicious!

@rohanchheda

Ай бұрын

@@Paleoish thank you

was the monkfruit sweetener a personal choice, or does the taste resemble the nobu version better than sugar does?

@Paleoish

Жыл бұрын

Just an option to make it a little healthier since it doesn’t spike your blood sugar as much but regular sugar will get it spot on. This tastes pretty damn similar though and still gets caramelized

Does not show how he actually "debones" the black cod. I'm still stuck!

@AnonYmous-hu7jo

Ай бұрын

Honestly just better off keeping bone in.

Is that knife dull? It should cut the fish in one draw without having to go back and forth.

@Paleoish

4 ай бұрын

It probably was a little dull. Sablefish skin is like leather though.

Ngon quá anh ỏi👍👍🩵🔔

monk fruit sugar??

@Paleoish

4 ай бұрын

Yep! Nice natural option that doesn’t spike your blood sugar as much. It works as a 1 to 1 swap to regular white sugar.

5 minutes in Broil was not enough. Next time I will try baking it at 420 F (220C) for 20 to 25 minutes.

@Paleoish

5 күн бұрын

Did you have the fish out on the counter to come to room temp for an hour?

gotta have rice!! sorry keto....guess u cold do riced cauliflower .... but I would go for rice

@Paleoish

3 ай бұрын

I totally feel you! I wish I could tolerate rice. It’s one of the foods I’m unfortunately very sensitive too and break out with rashes when I have it and stomach issues. You better believe I still have sushi from time to time though.

@quick8009

3 ай бұрын

have you tried riced cauliflower, its just chopped up into rice sized pieces and cooked to the tenderness you want (not as good as rice for me but can be made close enough that many people could not tell)

Nothing better than cod ∠( ᐛ 」∠)＿

I heard nobu ages it 3 days

@Paleoish

4 ай бұрын

Exactly! I wonder about that since fish you want to cook in the 1-2 days of getting it. This flavor was super similar to the nobu one that I’ve tried though even with the shorter marinade time.

👋👋👋👋👋👋👋

@Paleoish

9 ай бұрын

🙏🙏

Super

@Paleoish

7 ай бұрын

Appreciate that!

@grzegorzcaputa

7 ай бұрын

👍@@Paleoish

I don't wanna go till everthing comes crashing down⫝̸go✈✈ keep it nice and simple add your fish pieces right♪♪