Aarti Paarti Ep. 13: Wannabe Nobu Black Cod!

Black cod marinated in tamarind, white miso and sake.

Simple, easy, elegant. It even made Ross, who just happened to stop by (really!) and who DOESN'T LIKE FISH, jump for palate-pleasing joy!

If you don't like/eat fish, this works just as well with extra-firm tofu. Plus you get to sip a little sake while you're making it. What could possibly go wrong?

Host & editor: Aarti Sequeira
Director, cameraman, husband extraordinaire: Brendan McNamara
Sweet adventurous friend: Ross Steeves

YOU'LL NEED:
4 black cod filets (or any fleshy white fish like tilapia or perhaps even mahi mahi; OR a block of extra-firm tofu)
1/2 cup white miso paste
1/4 cup honey
1.5 tbsp tamarind concentrate
4 tbsp mirin
4 tbsp sake

1) 1-3 days prior to cooking: if you're using tofu, put it on a paper-towel lined plate, place another piece of folded over paper towel on top. then, place a plate and two heavy cans on top of the whole thing. Let it sit for 30 minutes, so that all excess water is squeezed out of the thing.

2) In a bowl, whisk together miso paste, honey, tamarind concentrate, mirin and sake. Place fish in a ziploc bag, pour marinade over the fish. Seal, squeezing all the air out and gently rub marinade into the fish. Let it sit, on a plate in the fridge overnight or up to 3 days. I normally hate the overnight marinade recipes, because it's such a pain in the bum, but in this one, it's really, truly worth it.

3) When you're ready to cook 'em: preheat oven to 400 degrees fahrenheit/200 degrees celsius.

4) Heat nonstick skillet over medium-high heat, with a little oil in it. When hot (but not smoking!), add fish. Allow to cook 2 minutes. WARNING: it will smell a little funky! But don't worry. The smell will go away, and then it will smell delicious. It just needs to get its stink on for a second.

5) Line a baking sheet with foil. Place the filets browned side-up on the baking sheet. Throw into the oven for 10 minutes, until fish is cooked through. Serve with some steamed green veggies, like chinese broccoli or bok choy.

YUM!

-x-
aarti

Category:

Howto & Style

Tags:

• aarti
• cooking show
• india
• indian food
• indian fusion
• modern indian cooking
• nobu
• black cod
• sake
• miso
• tamarind
• honey
• sponge bob
• square pants
• monterey bay aquarium
• sustainable fish
• eco conscious
• tofu
• vegetarian
• pescatarian
• japan
• japanese
• food
• ross steeves
• brendan mcnamara
• aarti sequeira
• improv
• variety show
• cooking
• hugs
• tiger
• easy recipe
• easy cooking

[sweettalk428]

You entertained me and taught me, I will definitely try this out. side note- I love how you guys are so funny =]

[aartipaarti]

FANTASTIC! thankyou so much! i'm so glad that you enjoyed it. keep watching! there's so much more where that came from!

how'd you find me?

-x-

[hdabara]

@beerndumplings

Go be creepy and gross somewhere else dude. This lady rocks and deserves more respect than that!!

[rooskychick]

I bet its better than Nobu!

[MrXandeer]

Finally a movie! :) Live in Europe where black cod isn't known at all but ate it in matsuhisa once and really want to make it myself :) Made it twice with normal cod but structure isn't the same as black cod I guess. Will keep on trying :)

[FM897]

This seems like it would work well with swordfish.

[rodrumsnj]

I love using shark steaks with the miso maranade. Almost like a savory pork chop

[rodrumsnj]

I just saw you on food network!! :) ps I love this miso cod dish! Make it all the time

[MrKellyKelly1]

Beautiful fish!!!

[roundmound10]

nice tits!

[grrodrig25]

Can you use a meatier fish like Salmon or Halibut??

[beerndumplings]

@hdabara i think i'll stay here with these tits.

[Natlantia]

What does like the theme song mean?