Miso Black Cod (Nobu Style)

4 fillets sablefish (gindara) (you can also use salmon and sea bass; roughly 1 inch thickness)

2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

2 Tbsp sake (For cleaning and removing unwanted odor of the fish.)

subheading: Optional - Miso Marinade with White Miso:

6 Tbsp white miso (You "can" use other types of miso than white miso, but it will be saltier, so please adjust the flavor by balancing out the mirin or/and sugar)

3 Tbsp mirin

3 Tbsp sake (Sometimes we can replace sake with water; however, this recipe requires longer marination and water is not a suitable substitution)

1 Tbsp sugar (Add sugar only when you DO NOT use Saikyo Miso)

Directions at justonecookbook.com

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