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 mixture of sweet white miso, sake, mirin, and other ingredients. The marinated fillets are then broiled or roasted to create a savory, caramelized crust.
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.