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Miso Black Cod ❤️ (Nobu Style) for Ep.1 Valentine Day Series – where I share recipes I’d absolutely cook if I was home for Valentine’s day. This recipe is one of my favorite recipes that I have made thus far, black cod fish in a miso marinade for a day, and then broiled for 7 minutes. It’s so easy and extremely flavorful. You will love it!
Table of Contents
Why You’ll Love this Miso Black Cod Recipe
The marinade in this recipe makes this black cod fish so rich and sweet, which is absolutely delicious! This recipe is extremely flavorful and flaky, you are gonna love it… Trust me🔥 The marinade in this recipe makes the seabass develop a very complex and sweet flavor, when broiled it gets caramelized and it truly is perfection. Yes, I know the marinating takes some time, but it is 100% worth it.
Prep Like a Pro
Choose the right fish – Ask your fishmonger for black cod (aka sablefish) with the pin bones removed.
Non-reactive container – Use glass or ceramic to marinate your fish. Metal can react to the miso and because of that the flavors can be affected, and we don’t want that.
Wrap tightly – Make sure you wrap it really well before you put it in the fridge, so it doesn’t oxidize.
Marinate – Try to marinate your cod for a full day because it will develop a better flavor. If you can’t do that long, make sure you do a minimum of 4 hours.
Broiler – Let your broiler preheat to 550°F. Then watch your fish closely. The sugars can caramelize quickly.
Internal Temp – Place the cod on the middle rack of the oven and broil it for about 7 minutes, every oven is different so keep an eye out. The cod should be opaque and flake easily. I highly recommend an instant-read thermometer. Place it at the thickest part of the fish and the internal temperature should be 135℉ for medium-rare (recommended) or 145℉ for well done.
Substitutions
- You can substitute the black cod for salmon or chilean seabass instead.
- Make this vegetarian by using mushrooms or eggplant.
🔥Chef Nadia’s Tip🔥
Try to marinate your salmon for a full day because it will develop a better flavor. If you can’t do that long, make sure you do a minimum of 4 hours.
The Perfect Pairings
Start your evening with a bright and fresh Cucumbertini. Then, for your sides, a bed of rice and Din Tai Fung Cucumber Salad. The perfect dessert – warm caramelized Amaretto Peaches.
Miso Black Cod Recipe: Questions Answered
Yes absolutely! You can do any fish of your choice. I have a Miso Salmon recipe too.
I use Eden Mirin.
You can use eggplant or mushrooms.
Miso Black Cod
Equipment
- pot
- non-reactive dish
- 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, cut into filets
Instructions
- In a pot, boil the mirin and sake for 3 minutes, stirring often.
- Add in sugar and miso and continue to cook a couple more minutes without boiling. Let it cool.
- In a dish, add the cod and pour the marinade all over your fish, coating it very well. Cover it VERY tightly and marinate in the fridge for a minimum of 24 hours, but 2-3 days are recommended.
- Preheat your broiler to 550℉.
- Cover a baking sheet with aluminum foil and add your marinated cod. Place it on the middle rack of the oven and broil it for about 7 minutes, every oven is different so keep an eye out. The cod should be opaque and flake easily. I highly recommend an instant-read thermometer. Place it at the thickest part of the fish and the internal temperature should be 135℉ for medium-rare (recommended) or 145℉ for well done.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this and it was so delicious!! Thank you for the great recipe!
Thanks Kallie! I’m so glad you liked it!
Which sake do you use for this recipe?
Hey Ann,
For this recipe I used sho chiku bai sake. You can use any brand though. I hope you like it!