Recipe War Week #3: First Fucking Fish Course

September 21, 2008

This week’s recipe is Miso-Glazed Black Cod with Cold Somen Noodles. It is distinguished by how motherfucking quick and easy it is to prepare something so delicious.

Ingredients
For the cod
2 half-pound black cod filets (with skin still on bottom)
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger
2 teaspoons toasted sesame oil
1/3 cup white miso paste
1/4 cup mirin sweet rice cooking wine
pickled plums

For the somen
6 ounces uncooked somen noodles
2 tablespoons rice vinegar
2 tablespoons organic soy sauce
6 tablespoons mirin

Cooking Instructions
To make the miso glaze marinade, combine the vinegar, ginger, sesame oil, mirin, and miso paste in a bowl and whisk it to mix smoothly. Then put the cod filets in the marinade, being sure that every surface of the cod is immersed.

After the fucking filets have marinated for at least a half hour, put them on tin foil skin side down, brush the top with extra marinade, and broil at maximum temperature until fish is cooked and the glaze has brown spots. This depends to some extent on the thickness of the filets, but will probably be somewhere between 8 and 12 minutes. The cod will be plated with pickled plums as edible garnish.

The somen noodles are boiled until cooked al dente, which only takes four or five minutes, and then strained and rinsed well in cold water.

The somen dipping sauce is made by combining the rice vinegar, soy sauce, and mirin. The noodles can either be dipped bit-by-bit in the sauce as they are eaten, or the sauce can be poured on top.

This delicious course should be served with chilled sake. Check out my worthy competitor Isis the Scientist’s entry here, and then go and vote here.

15 Responses to “Recipe War Week #3: First Fucking Fish Course”


  1. There’s something that feels really familiar about this post.

  2. Jenn Says:

    This sounds mighty good…. and I’m a big fan of the quick/easy/few dishes route… Isis will have to come up with a really great one to compete…

  3. Maria Says:

    I almost gave you eleventy-billion demerits for picking an environmentally crapped-out fish, but then I did some fucking googling and learned that “black cod” is actually sablefish.

    Delicious!

  4. heart and soul Says:

    I’m voting for you PP. As my brain can only stuff so much in it, I like simple and easy and I’m into it. Thanks for the recipe.

  5. MissPrism Says:

    Hard decision this week. Those glazed browned cod bits look yumlicious, but on the other hand the fennel might swing it for Dr I.

  6. TreeFish Says:

    You win this week, Custer. Your fucking dish’s simplicity belies its dazzling elegance…like a Bert Sakmann paper. Nice work!

  7. drdrA Says:

    Really, really nice job- Physioprof. I mean that most sincerely.


  8. Yum! And kudos for the (definitely not as bad as some other fish) sustainability factor. I’m off to Isis’ place to check out the competition.

  9. Pinus Says:

    great recipe this week!


  10. You know what though, this needs something green on the side. Maybe a nice gomae (steamed spinach with sesame and/or peanut sauce).


  11. We have the same brand of sesame oil. That may, or may not, influence my final vote.

  12. FIA Says:

    Man, this is hard! Japanese vs french. Can I vote for both?

  13. Dr. A Says:

    I love Japanese everything.

    I esp love miso.

    I hate fennel.

    You win.

  14. Physiogroupie IV Says:

    I’m with Dr. A (previous post).

    Dr. Isis wins points for getting someone to say “anus fennel.”


  15. […] PhysioProf is extremely thrilled and excited that he has won Round #3 of the Recipe War with his delicious–yet simple to prepare–miso-glazed black cod served with chilled somen noodles. His fierce, yet honorable, competitor Dr. Isis did come forward on the field of battle with a very […]


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