DR edisaurus - And, yes, you most likely had cod at Nobu. It's the signature dish there - Black Cod with (White) Miso. In fact, chef, Nobuyuki Matsuhisa is "responsible" for the black cod "craze" that is still somewhat prevalent in New York and L.A. restaurants.
In fact, here's the (very) basic recipe - which is a testament to how a few high-quality ingredients can contribute to a wonderful finished dish.
Broiled Cod in Miso Sauce
Yield: 4 servings
Ingredients:
6 Tablespoons white miso (fermented soybean paste)*
1/3 cup sugar
1/4 cup mirin (sweet Japanese rice wine)*
1/4 cup sake
4 6-ounce black cod or sea bass fillets (each about 3/4 inch thick)
Start marinating the fish for this dish at least two hours before you plan to serve it.
Mix first 4 ingredients in shallow baking dish. Add fish and turn to coat. Cover dish tightly and refrigerate 2 to 4 hours.
Preheat broiler.
Remove fish from marinade. Broil until just opaque in center, about 3 minutes per side.
*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.
*And Chef Nobu makes his own White Miso - which you can now find at your local gourmet store - should you wish to make the dish for yourself at home.
*And that enoki mushroom and brussels sprouts really is quite a stunner too! -Did you get any of the fresh tofu?
