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
4 black cod fillets (about 6 oz each)
½ cup white miso paste
¼ cup sake
¼ cup mirin
3 tbsp sugar
1 tbsp soy sauce (optional)
Vegetable oil (for greasing pan)
½ cup white miso paste
¼ cup sake
¼ cup mirin
3 tbsp sugar
1 tbsp soy sauce (optional)
Vegetable oil (for greasing pan)
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.
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.
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