Nobu's Miso Black Cod
Nobu's Miso Black Cod
Ingredients
For the Black Cod
- 4 black cod fillets, 6-ounce fillets
For Garnish
- 4 radishes, thinly sliced
- 2 tablespoons chives, chopped
Instructions
- 1
In a medium saucepan, combine the sake, mirin, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the alcohol has cooked out (about 3-5 minutes).
⏱️ 5 min
- 2
Reduce the heat to low. Add the white miso paste and shoyu to the saucepan. Whisk continuously until the mixture is smooth. If desired, use an immersion blender for an even smoother consistency.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Stir in the rice vinegar and karashi mustard until well combined. Allow the marinade to cool completely.
⏱️ 10 min
- 4
Pat the black cod fillets thoroughly dry with paper towels to remove any excess moisture.
⏱️ 2 min
- 5
Place each dried black cod fillet into a vacuum-sealable bag. Pour the cooled miso marinade over the fish, ensuring each fillet is well-coated. Vacuum seal the bags.
⏱️ 3 min
- 6
Refrigerate the marinated black cod for a minimum of two days (48 hours) to allow the flavors to fully penetrate the fish.
⏱️ 2880 min
- 7
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
⏱️ 5 min•🌡️ 400
- 8
Remove the black cod fillets from the vacuum-sealable bags and place them on the prepared wire rack.
⏱️ 1 min
- 9
Bake the black cod for 12-15 minutes, or until the fish is flaky and cooked through. For a slightly crispy and charred exterior, you can finish under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 10
Carefully transfer the cooked miso black cod to serving plates. Garnish with thinly sliced radishes and chopped chives before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nobu's Miso Black Cod
Ingredients
For the Black Cod
- 4 black cod fillets, 6-ounce fillets
For Garnish
- 4 radishes, thinly sliced
- 2 tablespoons chives, chopped
Instructions
- 1
In a medium saucepan, combine the sake, mirin, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar has completely dissolved and the alcohol has cooked out (about 3-5 minutes).
⏱️ 5 min - 2
Reduce the heat to low. Add the white miso paste and shoyu to the saucepan. Whisk continuously until the mixture is smooth. If desired, use an immersion blender for an even smoother consistency.
⏱️ 5 min - 3
Remove the saucepan from the heat. Stir in the rice vinegar and karashi mustard until well combined. Allow the marinade to cool completely.
⏱️ 10 min - 4
Pat the black cod fillets thoroughly dry with paper towels to remove any excess moisture.
⏱️ 2 min - 5
Place each dried black cod fillet into a vacuum-sealable bag. Pour the cooled miso marinade over the fish, ensuring each fillet is well-coated. Vacuum seal the bags.
⏱️ 3 min - 6
Refrigerate the marinated black cod for a minimum of two days (48 hours) to allow the flavors to fully penetrate the fish.
⏱️ 2880 min - 7
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
⏱️ 5 min•🌡️ 400 - 8
Remove the black cod fillets from the vacuum-sealable bags and place them on the prepared wire rack.
⏱️ 1 min - 9
Bake the black cod for 12-15 minutes, or until the fish is flaky and cooked through. For a slightly crispy and charred exterior, you can finish under the broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 10
Carefully transfer the cooked miso black cod to serving plates. Garnish with thinly sliced radishes and chopped chives before serving.
⏱️ 2 min