Miso Black Cod (Nobu Style)
Miso Black Cod is a famous Japanese-inspired dish made with buttery black cod marinated in a sweet and savory miso glaze. After marinating for a few days, the fish is broiled until caramelized and tender, creating a melt-in-your-mouth umami flavor.
Ingredients
- (approx. 6 oz / 170g each) Black cod fillets (sablefish), skin-on4 fillets
- Sake¼ cup
- Mirin¼ cup
- White miso paste (Saikyo Miso preferred)4 tbsp
- Granulated white sugar3 tbsp
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Step 1
In a small saucepan combine sake and mirin. Bring to a gentle boil and simmer for about 2 minutes to cook off the alcohol.
Step 2
Add the white miso paste and sugar. Stir continuously until the mixture becomes smooth and slightly thick. Remove from heat and let it cool completely.
Step 3
Pat the black cod fillets dry with paper towels.
Step 4
Coat each fish fillet evenly with the miso marinade. Place them in a covered container and refrigerate for 2–3 days to allow the flavors to fully absorb.
Step 5
Preheat the oven broiler and lightly grease a baking tray with vegetable oil.
Step 6
Remove excess marinade from the fish and place the fillets on the prepared tray.
Step 7
Broil the fish for 8–10 minutes until the top becomes caramelized and slightly charred while the inside stays soft and flaky.
Step 8
Remove from the oven and let the fish rest for 1–2 minutes before serving.