I was making a really tasty dish which is called black cod with miso and it's a dish that came quite famous from Nobu restaurant it was one of their original signature dishes and if you've been there and tasted it it is delicious if you haven't then you have to give this recipe a try because it's very very easy to do and a really good recipe to do if you have any dinner party but you don't want that laughs and it's dressed now black cod is this so it's a very dark skin it's got a white to some creamy white flat it's very high in omega-3 making it very healthy but also it's my high in fat so it will hold its shape together really well for marinating kinds of cooking I've got this one specialist Japanese supermarket has many doctors around the country if you can't have access to one of those some fish members will be able to get hold it for you if you give them enough warning or you can order it online however if you can't get hold of it a good alternative is to use standard Cod and just get a nice thick piece of foam cod Phillips or even sea bass I mean anyone fish works but there might some nice ones to take on this marinade nicely for a dinner party so that's the sort of Cod in itself the recipe I'm doing surfs for you so you would need four pad Felix I've just got two here just for the showing you how it all works but what you need to do is take the fish and just salt it so just some twisted salt onto both sides and leave it for about five minutes and doing this it draws out excess moisture from the fish itself helping it to absorb more of the marinade flavor so you just need to leave that wanna prepare the marinade now the marinade is based on me so no meat Soviets of soybean paste this is called white to me so it looks like peanut butter it didn't take anything like peanut butter but you can you can get a lot of this in all the supermarket's generally and then you just want to add to that 100 grams this is mirin this is a sweet rice wine again it's is available in supermarkets it's some in with all the oriental sort of dressings and soy sauces that's they're quite syrupy and texture we also have some rice wine or sake which is 7 based on rice drink and you can either use the cooking lunch is fine for this so that's gonna in with all the soy sauces and things in the supermarket or you can actually buy a sort of bottle of it in with all the wines and if you go into back to plan on serving and sake to drink and just take some about to use for the marinade and it was 50 milliliters so 50 milliliters of each one of those and then 50 grams of caster sugar it's a really straightforward so the marinade itself serves for but you could really easily increase it if you're cooking for more people so just double the quantities if you're going to put bright or decrease it if you only wanted to cook for two but the marinade itself can we make days in advance and sitting in the fridge so you could always make a double and then it's there for another day and then just mix it together I'm using a little whisk that will break down those sums of lumps in the miso paste making it really nice and smooth and then also doing this it will just make that sugar dissolve into the liquid really quickly now take fish remove that salt and moisture it doesn't move me me and you longer than about five minutes for this and then you're ready to marinate it not need to marinate for about 24 to 48 hours so this really isn't well prepared dish so you don't need some kind of last minute and if you've got one leaves with a salmon facts better to use one of those for marinating in it it's really handy just pop it in the fridge it takes less space in the bowl and you also don't need to keep turning it in the liquid so pour this in here but one thing you do need to do is reserve about two tablespoons that mixture up into separate bowls and remember because this is sort of source serving mustard dressing is very intensive flavor so you don't need a lot do make sure you were talking about that and then squeeze out over the air would just make it easier to put in your fritter it if you've got those bear in the bag it's just going to be a settlement more space and then just turn the fish also lightly the marinade just so it's all completely evenly coated and then you pop it in the fridge so 24 48 hours depending on how long you've got and how organized you want to be and then it will just marinate and official take on all that really lovely sweet salty peace beef flavor and traffic same here for my house ready prepared this has been marinating for 24 hours this one so when it's taken on a lot of flavor and you'll see texture of it is it's firmer it's sort of the acidity in that rice wine it started to cook the fish a little bit so it's really sort of them slightly slightly rubbery to be prepared to hunt when it was raw that's ready to cook so at this stage you can probably had your starter all your friends are still having a good time you now to sort of need to think right it's time to cook the main course so you get your fish from the fridge and then you just ready to cook it and I'm going to grill it instead of frying fry you is is great when it comes to some dishes and I think for dinner party you've got a frying pan on the hob of trying to dry things and people coming in talking to you some of them that can go into the grill makes it really easy and straightforward to do so this one is at a grill dish it takes five minutes on each side so not long at all a bit of oil into a nonstick tray I could use vegetable oil or olive oil or sunflower oil it's a solitudes really just a sufficient second and then take fish and this is quite an important thing that you need to remember you don't want to have too much moisture on your fish because that would just burn you want to have just enough to coat it it's got all that flavor in there from the marinade I know the dish is called black cod the name is from the fish not from the fact that you're going to completely child really into the black itself so to scoop up that excess marinade just with the fingers in the metal bit side down let them skin side down but you could do it the other way around it's in order to give us about five minutes on each side under the grill obviously the fish is the star of the show you don't want to take anything away from that but it's nice to have something with it I'm quite like selling rights with it they could do some nothing seems bad Natalie or Rome some Thai rice do noodles which tonight so you've got that sort of fish in the carbohydrate or if you wanted to keep it really I guess a lightness of more simple dish serving it with some form of greens is really nice so you could get some Pak choy or some Rockley or even some stuff right kale or something and I'm actually going to do some intense them broccoli and just toss it in some sesame oil and soy sauce it is a tiny bit Asian flavor so while that's cooking that's when you can prepare your side dishes so that's obviously the hero but to serve with it I'm going to do some very delicious tender stem broccoli you can do any sort of green vegetable you want to but I think this is really nice it has the long stems a little sparse started to the plate you could use Pak choy or even any subscribe Chinese greens or spinach I'm just going to steam this so pop it into steamer okay and then just that vaccine for a few minutes just to take the lives with walnuts off it was still having a bit of bite to it and just enough for it to work just having lasted a softer texture so will that see then you've got nothing dude if you're going to chat your friends have another drink or just do the washing-up but it's best to say that first time feels you're very fast it feels like it if you drop slightly those plates are about to the bread which tell to you that the way through just for a couple minutes while I finish off the DBMS roughly that's early with it and it's smell in the kitchen it's just gorgeous that's nice acidic flavor from the marinade so it serves to really get your textbook very seasoned this you can see if it just with some sort of stick with its oriental theme that it's going on pops into a bowl and then add a trickle of sesame oil only a little bit because sesame was really strong you don't go to a board it was a lot of flavor coming out to that fish and some soy sauce so instead of salts just use some soy sauce just lit up and then just firm very carefully you can do it the fingers of you I've got a specialist fingers you ask most chefs that they have over years of practice you ended up being able to pick things up look really hot and then I'm just going to sprinkle some sesame seeds over there as well that have been lightly toasted just until they're golden brown just for an article crunch and just looks really nice and pretty as well and then you ready to serve up and this is the time when you're doing your dinner party you might feel slightly panicked but it's always going to be the case you want to serve your food hot to your guests a great tip to do is actually make sure that your plate if you couldn't stick it in a little bit lower than if you've got to lower this reason in an area but if you've got a married couple at the end and then we'll just wrap them up in a towel and stick them in there it will help retain heat in the food for a lot longer one of you each have any restaurant they would always have warm plates if you're serving warm foods let's just stick see plants them with the soy and the sesame oil in sesame seeds on your plate so don't pile it to my it's nice to keep it looking simple and stylish you can always offer any extra vegetables as a side dish if you want to but I think the whole key to making your food look good on a plate is to keep it simple and it makes it beautiful and the flavors will still be there so then I put the nice in the green but just to one side giving me enough space has put the fish and taking a pilot knife I'm very carefully just sliding it off and it shouldn't stick because it's a nonstick trailer to put that bit of boiling on the top and it's a very oily fish itself as well so just carefully place it next to the broccoli but leaving a nice of a gap because you may remember I said some of this marinade and this is the sauce that you want to serve her there you don't need much it's just a bit presentation as well as a flavor thicknesses and if you want to try and eat clever and do some little dots and plate to bridge that gently or you can just well yeah when you are serving up to any of your guests depending on what you're serving but a really good tip make sure you always have a damp cloth to hand because if you've met a metal side of the plate just give it a wipe down club and then it looks really beautiful to present to your guests and there you have it it's a really tasty black cod with miso which i think is shown that it's actually very simple to do and very stress free and will wow your guests and best of times