Vegetable pastes are a staple at Nobu restaurants. A great way to use vegetable scraps, a marinade further flavored with kombu and chili peppers makes meat, fish and vegetables taste even better.⠀

Ingredients (for 1 person)⠀
⠀
6 oz. (180 g) filet of black cod⠀
Japanese cucumber⠀
Hinona radish

For the Vegetable Miso⠀
⠀
17 oz. (500 g) vegetable scraps, such as tomato seeds, broccoli stems, carrot, and daikon radish peels, or green parts of spring onions⠀
1 chili pepper⠀
1/3 jalapeo pepper⠀
1 clove garlic⠀
3 pieces tsume-kombu⠀
About 1 oz. (35 g) soy sauce salt⠀
1/2 oz. (15 g) salt

For the Aji-amarillo Onion⠀
⠀
1/4 onion, sliced thin⠀
1 tsp. (3 g) aji amarillo⠀
1 tsp. lemon juice⠀
Salt⠀

Method⠀
⠀
- Mix all the ingredients of the 'vegetable miso' in a food processor to make a paste.⠀
- Cover the cold fillet with some of the paste in a container, marinate for 40 minutes, and take the fillet out.⠀
- Cover the cucumber and radish with some of the paste in a different container as well.⠀
- Combine all the ingredients of the aji-amarillo onion.⠀
- Roast the black cod fillet in a 150°C (300°F) oven for about 15 minutes.⠀
- Take out from the oven, remove any bones, and sear under a grill.⠀