Miso Black Cod (Nobu Style) — Episode 1 of my Valentine’s Day series, where I share recipes I’d happily cook at home for Valentine’s Day. This is one of my favorite dishes: black cod marinated in miso for a day, then broiled for about 7 minutes. It’s simple, flaky, and deeply flavorful. You’ll love it!
Table of Contents
- Why You’ll Love this Miso Black Cod Recipe
- Prep Like a Pro
- Substitutions
- Chef Nadia’s Tip
- The Perfect Pairings
- Miso Black Cod Recipe: Questions Answered
- Miso Black Cod Recipe
Why You’ll Love this Miso Black Cod Recipe
The miso-based marinade gives the black cod a rich, sweet, and complex flavor that caramelizes beautifully under the broiler. The finished fish is tender and flaky with a glossy, caramelized exterior. While marinating takes time, a full day in the fridge yields the best depth of flavor — it’s worth the wait.
Prep Like a Pro
Choose the right fish — Ask your fishmonger for black cod (sablefish) with pin bones removed for the best texture and eating experience.
Use a non-reactive container — Marinate in glass or ceramic. Avoid metal, which can react with the miso and change the flavor.
Wrap tightly — Seal the fish well before refrigerating to prevent oxidation and maintain freshness.
Marinate — For best results, marinate for 24 hours; if short on time, marinate at least 4 hours.
Broiler — Preheat the broiler to high (around 550°F) and watch closely, as the sugars in the marinade caramelize quickly.
Internal temperature — Broil on the middle rack for about 7 minutes, depending on your oven. The cod should be opaque and flake easily. For accuracy, use an instant-read thermometer at the thickest part: 135°F for medium-rare (recommended) or 145°F if you prefer well done.
Substitutions
- Swap black cod for salmon or Chilean sea bass if desired.
- To make this vegetarian, use thick slices of eggplant or meaty mushrooms instead of fish.
Chef Nadia’s Tip
Marinating longer develops a deeper flavor. Aim for 24 hours when possible; if not, allow at least 4 hours.
The Perfect Pairings
Begin with a bright cucumber-based cocktail. For sides, serve the cod over a bed of fragrant rice and a crisp cucumber-fennel salad. Finish with warm caramelized peaches for dessert. These combinations balance the sweet, savory, and fresh elements of the miso cod.
Cocktails
Cucumbertini
Mains
Syrian Rice
Sides
Din Tai Fung Cucumber Salad
Desserts
Amaretto Peaches
Miso Black Cod Recipe: Questions Answered
I use mellow white miso, which is sweet and ideal for glazing fish.
Yes. Salmon, Chilean sea bass, or other firm, fatty fish work well with this marinade.
Use a sweet cooking mirin for balance in the glaze.
Substitute thick slices of eggplant or large, meaty mushrooms and treat them the same way in the marinade.
|
2 servings
Share Recipe
Equipment
- pot
- non-reactive dish (glass or ceramic)
- baking sheet
- aluminum foil
- broiler
- Instant-read thermometer (highly recommended)
Ingredients
- ¼ cup mirin
- ¼ cup sake
- ⅓ cup cane sugar
- ⅓ cup white miso paste
- 2 lb black cod, deboned and cut into fillets
Instructions
- 1. In a pot, bring the mirin and sake to a boil and cook for 3 minutes, stirring often.
- 2. Reduce heat, add the cane sugar and white miso, and cook a couple more minutes without boiling. Remove from heat and let the marinade cool.
- 3. Place the cod in a non-reactive dish and pour the cooled marinade over the fillets, coating thoroughly. Cover tightly and refrigerate to marinate for a minimum of 24 hours; 2–3 days is ideal.
- 4. Preheat your broiler to high (around 550°F).
- 5. Line a baking sheet with aluminum foil and arrange the marinated cod on it. Place on the middle oven rack and broil for about 7 minutes, watching carefully as sugars can caramelize quickly. The fish should be opaque and flake easily. For accuracy, use an instant-read thermometer: 135°F for medium-rare (recommended) or 145°F for fully cooked.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.