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Few dishes get requested as much in my home as this luscious miso-marinated black cod inspired by Nobu’s famous recipe. The magic of sweet and savory marinade transforms silky black cod into a golden, caramelized showstopper that melts in your mouth. This is the kind of recipe that wows guests yet comes together with mostly pantry ingredients and only a handful of steps.
My family could never resist the aroma of this dish roasting under the broiler. The first time I made it, I watched everyone fight for the last flaky piece and knew it would become a staple for us ever since.
Ingredients
- White miso paste: Brings rich complex umami flavor and a touch of sweetness. I always look for the lightest, freshest tub.
- Mirin: Creates a mellow sweetness that rounds out the marinade. Choose a bottle that smells floral.
- Rice vinegar: Adds a gentle, clean acidity to brighten the fish.
- Sugar: Balances the saltiness and helps caramelize the top. Opt for fine granulated for even mixing.
- Soy sauce: Contributes savory backbone with a hint of color. I prefer regular or low sodium.
- Sake: Adds delicate fruitiness but water works well if you prefer non alcoholic.
- Black cod: Features a buttery texture and mild flavor. Look for fillets with glossy flesh and intact skin.
- Green onions: Make a fresh garnish for zippy finish.
- Fresh lemon wedges: Give a burst of citrus if desired.
Step-by-Step Instructions
- Prepare the Miso Marinade:
- Whisk together white miso paste, mirin, rice vinegar, sugar, soy sauce, and sake in a small bowl until the mixture is silky and the sugar has dissolved. This ensures every bite will be evenly flavored.
- Marinate the Black Cod:
- Arrange black cod fillets in a single layer in a shallow dish or resealable bag. Pour the prepared miso marinade over the fillets and gently turn both sides so each portion is covered completely. This step creates the signature lacquer and flavor.
- Marinate:
- Cover the dish or seal the bag and place in the refrigerator for a minimum of thirty minutes up to one hour. The longer you wait the more intense the miso flavor and tenderness of the cod. I usually prep this step while getting everything else for dinner ready.
- Preheat the Broiler:
- Set your broiler to high and adjust the rack so it sits about six inches from the top heat source. This placement ensures deeply caramelized tops without burning.
- Broil the Fish:
- Transfer the marinated black cod onto a parchment or foil lined baking sheet, skin side down if using. Broil for roughly ten to twelve minutes. Watch for a golden crust and check that the flesh flakes apart easily with a fork. If you want a deeper glaze, broil for one or two minutes longer, watching closely.
- Serve and Garnish:
- Plate each fillet carefully to keep the delicate pieces intact. Top with fresh green onions and a squeeze of lemon for brightness if you like. The finishing touch always makes it feel restaurant fancy at home.
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Black cod is my favorite for its buttery texture that never dries out. Watching my family gather around for this meal always reminds me of cozy celebratory nights.
Storage Tips
Store leftover black cod in an airtight container in the fridge for up to two days. If you are prepping ahead you can marinate the fish up to one day before cooking just keep it tightly covered. For reheating place fillets in a low oven so the fish stays moist and does not dry out.
Ingredient Substitutions
If you cannot find black cod try regular cod, sablefish, or even salmon for a similar texture and taste. White miso is best for its mildness but yellow miso works in a pinch just expect a stronger punch. If you do not have mirin a bit of dry sherry mixed with extra sugar is a good substitute.
Serving Suggestions
I love to pair this dish with steamed jasmine rice and barely wilted spinach. For a lighter take try a simple cucumber salad or pickled ginger ribbons to cut the richness. You can even slice leftovers onto rice for an impressive sushi bowl the next day.
Cultural and Historical Context
Nobu’s miso-marinated black cod became world famous for its elegant simplicity and bold flavors. The technique of marinating in miso goes way back in Japanese cooking and was originally a way to preserve fish and add complexity. Bringing this iconic dish into my weeknight repertoire has always made my family feel a little more special at the table.
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Let this golden, sweet-savory fish be the star of your next dinner—it never fails to impress and makes any meal feel like a special occasion.
Frequently Asked Questions
- → Why marinate black cod in miso?
The miso marinade imparts a deep umami flavor and subtle sweetness, enhancing the natural richness of the fish.
- → Can I substitute sake in the marinade?
Yes, water can replace sake if needed, though sake adds extra depth to the marinade’s flavor profile.
- → How long should black cod marinate?
Marinate the cod for at least 30 minutes, but up to 1 hour allows for more pronounced flavors.
- → What is the best way to broil black cod?
Place the fillets close to the broiler and cook until golden and flaky, watching to avoid burning.
- → What garnishes complement miso-marinated fish?
Fresh lemon wedges and chopped green onions enhance flavor and provide a fresh contrast to the rich fish.
- → Is white miso the only option for the marinade?
White miso offers a subtle flavor, but yellow miso can be used for a stronger, earthier taste.