By Reuben Riffel (@chefruebenriffel)
Back when I had a restaurant at the One&Only Cape Town, Nobu was our neighbouring restaurant, and their miso black cod was a revelation. Here, with a fatty fish like salmon cooked over the fire, the miso has a similar effect. It cures the salmon before the fish goes on the fire and then caramelises beautifully as it cooks. I like serving it with charred veggies, warm sushi rice and pickled ginger.
METHOD
Ingredients
Instructions
1. Start by making your marinade. Mix the ingredients in a bowl. Add the salmon fillets and allow them to marinate for at least 1 hour if possible.
2. Then, prepare your dressing by mixing soy sauce, mirin, and rice vinegar together, and pour the mixture into a small serving bowl.
3. To cook your salmon, prepare hot coals. Once ready, braai the salmon fillets for 5–7 minutes, turning once, until cooked to your liking.
4. Drizzle the cabbage, bean sprouts, and spring onions with oil and season. Place them in a flat sieve over the coals (or in a chargrill pan) and cook until slightly charred and just tender.
5. Serve the miso salmon with charred vegetables and dressing on the side. You can also add sushi rice and pickled ginger if you like.