A couple years ago, I had the famous Black Cod with Miso at Nobu restaurant and thought that it was pretty amazing. Turns out that this recipe is not only EASY to make, it’s also easy to find on the internet. I used this recipe found here:
Recipe: Black Cod with Miso (Miso-marinated Black Cod)
Adapted from Nobu: The Cookbook
2-3 black cod fillets (about 1 lb)
For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
- Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
- Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
- Preheat oven to 400 degree F.
- Preheat an indoor grill at the same time.
- Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
- Transfer the fish fillets to the oven and bake for 10-15 minutes.
- Add a few extra drops of the marinate on the plate and serve hot.
- You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
- There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
- I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.
- Use 5 tablespoons miso if you prefer a deeper miso flavor.
I bought a lb of black cod fillets from Whole Foods ($18.99/lb) though I found it cheaper at a local Japanese market ($14.99/lb at Uwajimaya in Beaverton). I marinated it exactly 24 hours though I think the flavor would be more intense if I left it in longer, perhaps a day and a half. The recipe calls for white (“shiro”) miso which is lighter in flavor, but I’m curious as to what results using red (“aka”) miso would produce.
I also reduced the marinade before plating. (The recipe notes are right; the un-reduced marinade is very watery)
My sister has used sea bass in her version and said it was just as good. I would love to try out sea bass next time because sea bass is such an excellent, buttery, insanely decadent and flaky fish.
You’ll definitely impress people with this dish! You make the fish, they bring the wine!