Nobu is one of my favourite restaurants, especially the one in New York where I first ate one of their signature dishes – miso black cod. Since then I’ve eaten similar dishes in my travels to Japan. My recipe has less sugar than most, and uses blue-eye trevalla (also known as blue-eye cod).
The fish is coated in a miso marinade and left in the refrigerator for two or three days, so I think you should befriend your fishmonger to make sure the fish is really fresh. The fish is then pan-fried and it emerges tasting as if it has been smothered in butter – a magical trick worked by the miso, but with no reason to feel guilty afterwards. I prefer to serve the fish on its own as a main course to let it really feature, but I start with something green and healthy. White miso is the kind I normally use, although the recipe will work with any miso.