The Japanese food revolution, I must confess, seems to have passed me by. There are Japanese restaurants in the area and I have of course seen the trays of sushi in M and S, not to mention the ad-hoc Japanese section in our local Tesco, sporting a plethora of oddly-named ingredients in red packets and including instant miso soup and sushi sheets. For some reason, though, the only Japanese ingredients I have bought have been Kikkoman's soy sauce and wasabi paste (originally for a Nigella recipe I have forgotten about, but it has a kick like horseradish...). Consequently I didn't really know what black cod was, nor was I particularly bothered about finding out; black cod didn't sound all that appealing, to be honest.
This recipe is Jamie's take on Nobu's black cod and it is pleasingly simple - in fact, it is incredibly easy. The fish (cod or other white fish fillets) is marinaded overnight in a cooked and cooled mixture of honey, miso paste, sake or alternatively white wine, ginger, red chilli and lemon grass. The blurb suggests that you 'might have to duck and dive' for the miso paste (which is a soya bean paste) but that it is in any good Asian store or supermarket. Needless to say it wasn't in the giant Tesco Extra near our house, at least, it wasn't in the main part of the shop, but I found it in the healthfood shop that seems to be inside yet curiously separate from Tesco itself. I didn't bother buying sake and used white wine.
After the fish has marinaded for 24 hours, it is simply grilled until the top of the fish has caramelized slightly.