Recipes Black Cod with Miso 4.0 (1,124) 7 Reviews A signature at Nobu restaurants, this sweet-savory miso black cod recipe has been cloned by chefs all over the world. Nobu's miso black cod is made by marinating the fish in a large amount of sake-miso marinade for two to three days, but it's also spectacular if you marinate it only overnight in just enough sake and miso to coat. By Nobu Matsuhisa Nobu Matsuhisa Instagram Former Food & Wine's Best New Chefs in 1989, Nobu Matsuhisa is a Japanese celebrity chef and restaurateur. Known for his fusion cuisine combining traditional Japanese dishes with Peruvian ingredients, Nobuyuki "Nobu" Matsuhisa has created one of the most renowned Japanese restaurants in the world. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Marinate Time: 8 hrs Total Time: 8 hrs 35 mins Yield: 6 servings Ingredients 3 tablespoons mirin 3 tablespoons sake 1/2 cup white miso paste 1/3 cup sugar 6 (6- to 7-ounce) skinless black cod fillets, about 1 1/2-inches thick Vegetable oil, for grilling Pickled ginger, for serving Directions 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°F. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish to the pan 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. © Chris Court Make Ahead The marinade can be refrigerated for up to 1 week. Suggested Pairing Spicy, full-bodied Gewürztraminer. Rate it Print