Nobu's Miso Black Cod
Nobu's Miso Black Cod
Ingredients
For the Miso Marinade
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 1/2 cup light brown miso paste
For the Fish
- 4 black cod fillets, about 6 ounces each
For the Sides and Garnish
- 8 ounces king oyster mushrooms, scored
- 2 heads bok choy, chopped
- 2 cloves garlic, minced
- 2 cups white rice, cooked
- 4 radishes, thinly sliced
- 1/4 cup green onions, chopped
- 2 tablespoons cooking oil, divided, plus more as needed
Instructions
- 1
Prepare the Miso Marinade: In a small saucepan, combine the sake, mirin, granulated sugar, and light brown miso paste. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is well combined and smooth. Do not boil. Remove from heat and allow the marinade to cool completely to room temperature.
⏱️ 10 min
- 2
Marinate the Black Cod: Place the black cod fillets in a shallow, non-reactive container. Pour the cooled miso marinade over the fillets, ensuring they are fully coated. Cover the container tightly with plastic wrap and refrigerate for at least 12 hours, or preferably overnight (up to 24 hours), to allow the flavors to penetrate the fish.
⏱️ 10 min
- 3
Preheat Oven and Prepare Fish: When ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper. Remove the marinated black cod fillets from the refrigerator, allowing any excess marinade to drip off. Place the fillets skin-side down on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 4
Cook the Black Cod: Bake the black cod in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The surface should be slightly caramelized and golden brown.
⏱️ 15 min•🌡️ 400
- 5
Torch the Fish (Optional): For an extra caramelized finish, carefully use a kitchen torch to lightly char the surface of the cooked black cod fillets until beautifully browned and slightly crispy. This step enhances both flavor and presentation.
⏱️ 2 min
- 6
Prepare King Oyster Mushrooms: While the fish is baking, heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the scored king oyster mushrooms and sauté for 5-7 minutes, turning occasionally, until they are golden brown and tender.
⏱️ 7 min
- 7
Prepare Bok Choy: In the same skillet (or a separate one if preferred), add the remaining 1 tablespoon of cooking oil and the minced garlic. Sauté for 30 seconds until fragrant. Add the chopped bok choy and sauté for 3-5 minutes, or until tender-crisp and bright green.
⏱️ 5 min
- 8
Assemble and Serve: Divide the cooked white rice among four serving plates. Carefully place one cooked miso black cod fillet on top of the rice on each plate. Arrange the sautéed king oyster mushrooms and bok choy around the fish. Garnish generously with thinly sliced radishes and chopped green onions. Serve immediately.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Nobu's Miso Black Cod
Ingredients
For the Miso Marinade
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup granulated sugar
- 1/2 cup light brown miso paste
For the Fish
- 4 black cod fillets, about 6 ounces each
For the Sides and Garnish
- 8 ounces king oyster mushrooms, scored
- 2 heads bok choy, chopped
- 2 cloves garlic, minced
- 2 cups white rice, cooked
- 4 radishes, thinly sliced
- 1/4 cup green onions, chopped
- 2 tablespoons cooking oil, divided, plus more as needed
Instructions
- 1
Prepare the Miso Marinade: In a small saucepan, combine the sake, mirin, granulated sugar, and light brown miso paste. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is well combined and smooth. Do not boil. Remove from heat and allow the marinade to cool completely to room temperature.
⏱️ 10 min - 2
Marinate the Black Cod: Place the black cod fillets in a shallow, non-reactive container. Pour the cooled miso marinade over the fillets, ensuring they are fully coated. Cover the container tightly with plastic wrap and refrigerate for at least 12 hours, or preferably overnight (up to 24 hours), to allow the flavors to penetrate the fish.
⏱️ 10 min - 3
Preheat Oven and Prepare Fish: When ready to cook, preheat your oven to 400°F. Line a baking sheet with parchment paper. Remove the marinated black cod fillets from the refrigerator, allowing any excess marinade to drip off. Place the fillets skin-side down on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 4
Cook the Black Cod: Bake the black cod in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The surface should be slightly caramelized and golden brown.
⏱️ 15 min•🌡️ 400 - 5
Torch the Fish (Optional): For an extra caramelized finish, carefully use a kitchen torch to lightly char the surface of the cooked black cod fillets until beautifully browned and slightly crispy. This step enhances both flavor and presentation.
⏱️ 2 min - 6
Prepare King Oyster Mushrooms: While the fish is baking, heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the scored king oyster mushrooms and sauté for 5-7 minutes, turning occasionally, until they are golden brown and tender.
⏱️ 7 min - 7
Prepare Bok Choy: In the same skillet (or a separate one if preferred), add the remaining 1 tablespoon of cooking oil and the minced garlic. Sauté for 30 seconds until fragrant. Add the chopped bok choy and sauté for 3-5 minutes, or until tender-crisp and bright green.
⏱️ 5 min - 8
Assemble and Serve: Divide the cooked white rice among four serving plates. Carefully place one cooked miso black cod fillet on top of the rice on each plate. Arrange the sautéed king oyster mushrooms and bok choy around the fish. Garnish generously with thinly sliced radishes and chopped green onions. Serve immediately.
⏱️ 6 min