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Tender Miso-Marinated Black Cod Nobu-Style Recipe

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A tender, buttery black cod marinated in a savory-sweet miso glaze, delivering a melt-in-your-mouth experience reminiscent of a 5-star restaurant dish. Perfect for special occasions or an impressive weeknight meal.

Ingredients

Scale
  • 4 black cod fillets (about 6 oz / 170g each), fresh or thawed if frozen (sablefish can be substituted)
  • 1/4 cup (60g) white miso paste
  • 1/4 cup (60ml) dry sake
  • 1/4 cup (60ml) mirin
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (15ml) vegetable oil (canola or grapeseed recommended)
  • Optional: 1 teaspoon fresh grated ginger
  • Optional: thinly sliced scallions for garnish
  • Optional: toasted sesame seeds for garnish

Instructions

  1. Prepare the marinade: In a mixing bowl, whisk together white miso paste, sake, mirin, and granulated sugar until smooth. Stir in grated ginger if using.
  2. Marinate the black cod: Pat fillets dry and place skin-side down in a baking dish or container. Pour marinade over fillets, turning gently to coat evenly. Cover and refrigerate for at least 24 hours, preferably 48 hours.
  3. Preheat the broiler and prepare baking setup: About 15 minutes before cooking, preheat oven broiler to high. Place a wire rack on a baking sheet and lightly oil the rack to prevent sticking.
  4. Remove excess marinade: Lift fillets from marinade, letting excess drip back. Wipe off heavy excess marinade from skin side with a paper towel to prevent burning.
  5. Broil the fish: Place fillets skin-side up on the wire rack. Broil for 7-8 minutes on the top rack, then move to the lower rack and broil for an additional 3-4 minutes until fish is opaque and caramelized.
  6. Rest and garnish: Let fish rest for 2-3 minutes before serving. Garnish with sliced scallions and toasted sesame seeds if desired.

Notes

Marinate the fish for at least 24 hours, preferably 48, for best flavor and texture. Wipe excess marinade from the skin before broiling to avoid burning. Watch the fish closely during broiling to achieve a perfect caramelized crust without charring. For stovetop cooking, pan-sear gently over medium heat. Store leftovers refrigerated up to 2 days and reheat gently in a low oven.

Nutrition

Keywords: black cod, miso marinade, Nobu-style, Japanese fish recipe, broiled fish, easy fish recipe, miso cod, sablefish substitute, umami fish dish

Find it online: https://cheerycrisp.com/tender-miso-marinated-black-cod-nobu-style-recipe-easy-homemade-5-star-fish-dish/