This was my attempt at the Nobu and Ubon House speciality, Black Cod. Due to my using an unspectacular piece of cod (which was not even Black Cod; a kind of grouper fish) and not marinading the fish for 3 days, wrapped in clingfilm, it unsurprisingly was several light years away from the real thing.

The marinade is surprisingly simple, although you may not have the ingredients to hand. Add 100ml of Sake and 150ml Mirin (a kind of very sweet sake). Boil them in a pan, which takes about a minute and dissolve 225g sugar and 450g of Miso paste (the miso paste you get to make the soup with seem to work fine). Pour the mixture over the cod and marinade for some time. The longer you marinate it, the better it tastes, but wrap up in clingfilm if you’re going for the full 3 day marinade.