Black Cod with Miso

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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.

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

  1. 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.

  2. 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.

    Black Cod with Miso
    © Chris Court

Make Ahead

The marinade can be refrigerated for up to 1 week.

Suggested Pairing

Spicy, full-bodied Gewürztraminer.

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