Nobu’s Black Cod with Miso recipe is one of the most rich, buttery and flavorful seafood dishes you can find. This classic preparation involves marinating the fish in a simple mixture of sweet white miso, sake, mirin, and sugar. The marinated fillets are then seared over high heat to create a savory, caramelized crust.
Native to the cold waters of the British Columbia, black cod is particularly abundant in the icy depths of Alaskan waters. Its high fat content, a result of its cold-water habitat, gives it a unique flavor profile that sets it apart from other white fish.
Also known as sablefish, black cod is one of the most expensive pieces of fish you can buy. This is because they are particularly challenging to catch. Swimming at depths as low as 3,300 feet, black cod are caught with lengthy lines and conical traps on the ocean floor. Some of the lines can be up to two miles long! It’s no wonder that miso glazed black cod is one of the most pricey seafood dishes you can buy!
Ingredients for Miso Black Cod
This Umami-rich miso black code uses just a few simple ingredients:
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons granulated sugar
- 4 (8-ounce) black cod fillets
How to Make Nobu’s Black Cod
The key to this simple recipe is to marinate the fish for at least three days. This allows the flavors to seep into the fish’s flesh. Then, when ready to cook, fry in hot pan with a small amount of oil for 3-4 minutes on each side. Finish in a 400 F oven another 5-10 minutes, or until the fish is opaque and flaky. You can also grill it!
What to Serve with Cod
Nobu’s black cod with miso recipe pairs well with a variety of side dishes and accompaniments. Here are a few ideas:
- Roasted vegetables: Roasted broccoli, asparagus or carrots complement the rich flavor of black cod.
- Steamed rice: Simple steamed rice provides a neutral base for the delicate taste of black cod.
- Ginger-soy sauce: A simple ginger-soy sauce drizzle adds a touch of brightness and umami to black cod.
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Nobu Black Cod with Miso
Ingredients
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons granulated sugar
- 4 black cod fillets about 8 ounces each
Instructions
- Three days before you plan to eat, prepare the marinade.
- Boil the the sake and mirin over high heat in a medium saucepan, about 20-30 seconds.
- Reduce heat to low. Whisk in the miso paste until it dissolves completely.
- Adjust to high heat and whisk in the sugar constantly until the sugar is fully dissolved.
- Remove plan from heat and cool to room temperature.
- Rinse the black cod filets and dry with paper towels.
- Place the fish in a plastic Ziplock and coat well with the miso marinade. Place in the refrigerator to marinate for 3 days, turning occasionally.
Cook the Black Cod
- Preheat oven to 400°F.
- Heat an oven-proof skillet over high heat on the stovetop. Coat the pan with about 1-2 tablespoons of oil until shimmering.Place the cod skin-side-up on the pan and cook until the bottom of the fish begins to brown, roughly 3 minutes. Turn and brown the other side, about 3 minutes.
- Transfer to the oven and bake for 5-10 minutes, or until the cod is opaque and flaky. You can also finish this step on the grill.
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