Experience the melt-in-your-mouth perfection of Nobu’s Miso-Marinated Black Cod, a legendary Japanese dish that balances umami-rich miso, sweet mirin, and tender, buttery black cod. This iconic recipe, made famous by Nobu Matsuhisa, is deceptively simple yet packed with sophisticated flavors. Perfect for an elegant dinner at home!
Nobu’s Miso-Marinated Black Cod Recipe
2
servings10
minutes10
minutes411
kcal20
minutesKeep the screen of your device on
Ingredients
- For the Miso Marinade
3 tablespoons 3 tablespoons white miso paste (shiro miso)
3 tablespoons 3 tablespoons mirin
3 tablespoons 3 tablespoons sake
2 tablespoons 2 tablespoons sugar
- For the Black Cod
2 2 black cod fillets
1 teaspoon 1 teaspoon neutral oil
Equipment
Saucepan- Whisk
- Baking sheet
- Oven
- Parchment paper
- tongs
- large bowl
Directions
- Prepare the Miso Marinade
- In a small saucepan, combine miso paste, sake, mirin, and sugar over medium heat.
- Whisk continuously until the sugar dissolves and the marinade is smooth. Do not boil.
- Let the marinade cool to room temperature.
- Marinate the Black Cod
- Pat the black cod fillets dry with a paper towel.
- Place fillets in a bowl and coat generously with the miso marinade.
- Cover and refrigerate for 24 to 48 hours for deep flavor infusion.
- Cook the Black Cod
- Preheat your broiler to high (or oven to 400°F / 200°C).
- Lightly grease a baking sheet with oil and place the marinated cod, skin-side down.
- Broil for 8-10 minutes, or bake for 12-15 minutes, until the fish is caramelized and flakes easily.
- If desired, finish with 1-2 minutes under the broiler for a charred, crispy top.
- Serve
- Serve hot with steamed rice and pickled ginger.
Notes
- Broil for the Best Texture : It gives the perfect caramelization and char.
Can I use a different type of fish instead of black cod?
Yes! While black cod (sablefish) has a rich, buttery texture that pairs perfectly with miso, you can substitute it with Chilean sea bass, salmon, or halibut. However, the cooking time may vary slightly depending on the fish’s thickness.
