Nobu-Style Miso Black Cod
Nobu-Style Miso Black Cod
Ingredients
For the Miso Marinade
- 1/2 cup sake
- 1/2 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons granulated sugar
For the Black Cod
- 4 black cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon vegetable oil, or other neutral oil
For Garnish (Optional)
- 1/4 cup pickled ginger
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the miso marinade: In a small saucepan, combine the sake and mirin. Bring to a boil over medium-high heat and cook for 2 minutes to evaporate the alcohol. Remove from heat.
⏱️ 5 min
- 2
Whisk in the white miso paste and granulated sugar until fully dissolved and smooth. Let the marinade cool completely to room temperature.
⏱️ 5 min
- 3
Marinate the black cod: Pat the black cod fillets dry with paper towels. Place the fillets in a shallow dish or a resealable bag. Pour the cooled miso marinade over the fish, ensuring all sides are coated. Cover the dish or seal the bag and refrigerate for at least 12 hours, or up to 2-3 days, turning occasionally if not fully submerged.
⏱️ 10 min
- 4
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
⏱️ 5 min•🌡️ 400
- 5
Remove the black cod from the marinade, gently scraping off any excess marinade (do not rinse).
⏱️ 2 min
- 6
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the cod fillets skin-side down (if skin-on) and sear for 2-3 minutes until nicely caramelized and slightly charred.
⏱️ 3 min
- 7
Flip the fillets and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
⏱️ 12 min•🌡️ 400
- 8
Carefully remove the cod from the oven. Serve immediately, garnished with pickled ginger and sliced scallions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nobu-Style Miso Black Cod
For the Miso Marinade
- 1/2 cup sake
- 1/2 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons granulated sugar
For the Black Cod
- 4 black cod fillets, about 6 ounces each, skin on or off
- 1 tablespoon vegetable oil, or other neutral oil
For Garnish (Optional)
- 1/4 cup pickled ginger
- 2 scallions, thinly sliced
Instructions
- 1
Prepare the miso marinade: In a small saucepan, combine the sake and mirin. Bring to a boil over medium-high heat and cook for 2 minutes to evaporate the alcohol. Remove from heat.
⏱️ 5 min - 2
Whisk in the white miso paste and granulated sugar until fully dissolved and smooth. Let the marinade cool completely to room temperature.
⏱️ 5 min - 3
Marinate the black cod: Pat the black cod fillets dry with paper towels. Place the fillets in a shallow dish or a resealable bag. Pour the cooled miso marinade over the fish, ensuring all sides are coated. Cover the dish or seal the bag and refrigerate for at least 12 hours, or up to 2-3 days, turning occasionally if not fully submerged.
⏱️ 10 min - 4
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
⏱️ 5 min•🌡️ 400 - 5
Remove the black cod from the marinade, gently scraping off any excess marinade (do not rinse).
⏱️ 2 min - 6
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the cod fillets skin-side down (if skin-on) and sear for 2-3 minutes until nicely caramelized and slightly charred.
⏱️ 3 min - 7
Flip the fillets and transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
⏱️ 12 min•🌡️ 400 - 8
Carefully remove the cod from the oven. Serve immediately, garnished with pickled ginger and sliced scallions, if desired.
⏱️ 1 min