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These days you may have heard of the dish after it’s made famous worldwide by the acclaimed fine Japanese restaurant chain Nobu. Luckily, the miso-glazed black cod recipe is simple enough that you can enjoy this wonderfully seasoned fish at home.
Miso Cod (Black Cod with Miso)
Ingredients
- 4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
- 2 tsp Kosher salt
- 2 Tbsp sake
Miso Marinade:
- 6 Tbsp miso (saikyo miso or white miso)
- 3 Tbsp mirin (if you use white miso, use 2 Tbsp mirin instead 1½)
- 3 Tbsp sake
Instructions
- Gather all the ingredients. Make sure to get fresh fish for this recipe.
2 to 3 Days Beforehand
- Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.
- Put 6 Tbsp miso, 3 Tbsp mirin, and 3 Tbsp sake for the Miso Marinade in a bowl.
- Mix all together and pour the marinade into a flat bottom airtight container.
- Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with paper towel to remove the moisture. Do not wash the fish under water.
- Place the fish in the container and coat both sides with the marinade.
- Slather the fillets with the marinade. Cover the lid and keep in the fridge for 2-3 days.
To Cook the Fish
- Preheat oven to 400 ºF (200 ºC). With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily.
- Place the fish skin side up on baking pan lined with parchment paper or silicone baking sheet.
- Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking as the flesh is very flaky.
- Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.
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