A signature at Nobu restaurants, this sweet-savory fish dish has been cloned by chefs all over the world. Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.
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3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving
How to Make It
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
The marinade can be refrigerated for up to 1 week.
Spicy, full-bodied Gewürztraminer.
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Review Body: Taste Great! Nobu Miso Black Cod is Iconic!
Date Published: 2017-11-05
Author Name: Shirley W
Review Body: too sweet
Review Rating: 1
Date Published: 2017-10-16
Author Name: macsmak
Review Body: This is incredible time after time. Nobu/Matsuhisa do it best, naturally, but these directions help us feel like pros because even though we never make time to let it marinate for long enough, it always turns out so unbelievably tender and delicious. Thank you for sharing this secret!
Date Published: 2018-02-24
Author Name: CarlKruse
Review Body: A classic in every way. Echoing, "iconic."