Nobu Miso-Marinated Black Cod
This luxurious Nobu Miso-Marinated Black Cod features buttery fish fillets bathed in a sweet-savory marinade of miso, mirin, and sake. After patiently marinating, the fish is broiled to perfection, creating a caramelized exterior while maintaining a tender, flaky interior.
Ingredients
- 4 black cod fillets about 6 ounces each, skin on
- ¾ cup white miso paste shiro miso
- ½ cup mirin Japanese sweet rice wine
- ⅓ cup sake
- ¼ cup granulated sugar
- Neutral oil like grapeseed or canola for brushing
- Optional garnish: pickled ginger thinly sliced scallions, or microgreens
Instructions
- Prepare the marinade by combining the miso paste, mirin, sake, and sugar in a small saucepan. Heat over medium-low heat, stirring constantly until the sugar has dissolved completely, about 3-4 minutes. Remove from heat and let cool completely to room temperature.
- Pat the cod fillets dry with paper towels. This ensures the marinade will adhere properly to the fish. Check for any stray bones and remove them with tweezers if necessary.
- Place the cod in a baking dish and pour the cooled marinade over the fillets, turning to coat thoroughly. Cover with plastic wrap and refrigerate for 2-3 days, turning the fish once daily to ensure even marination.
- When ready to cook, preheat your broiler to high. Position the rack about 6 inches from the heat source.
- Remove the cod from the marinade and gently wipe off excess marinade with your fingers, leaving just a thin coating. Too much marinade will burn under the broiler.
- Line a baking sheet with parchment paper and lightly brush with oil. Place the cod fillets skin-side down on the prepared sheet.
- Broil the fish for 10-12 minutes until the surface is deeply caramelized and the fish flakes easily when tested with a fork. The exact timing depends on the thickness of your fillets.
- Carefully transfer the cod to serving plates using a fish spatula. The fish will be very delicate and may fall apart if handled roughly.
Notes
- True black cod (sablefish) is essential for authentic results, but Chilean sea bass or salmon can be substituted if necessary.
- The marinade can be prepared up to a week in advance and stored in an airtight container in the refrigerator.
- Don’t rush the marinating time – the full 2-3 days allows the flavors to penetrate deeply.
- The leftover marinade can be boiled and reduced to make a delicious sauce for vegetables or other proteins, but never reuse raw fish marinade without cooking it thoroughly.
- For a beautiful presentation, serve with a simple side of steamed rice and quick-pickled vegetables to balance the richness of the fish.