Back to Recipes

Nobu Miso-Marinated Black Cod

recipefishseafoodjapanesenobumisoelegantmake-aheaddate-night

Servings:

Nobu Miso-Marinated Black Cod

Source: Christine Gallary — [The Kitchn](https://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238)

Yield: 4 serving(s)

Time: 15 min active + 2–3 days marinating

About

Famous recipe from Chef Nobu Matsuhisa that transforms rich, delicate black cod into sweet-savory perfection. Simple 4-ingredient marinade, easy cooking, elegant results.

Key Technique: Multi-day marinade allows miso flavors to deeply penetrate the fish.

Ingredients

Miso Marinade

  • 60ml sake
  • 60ml mirin
  • 60ml white miso paste
  • 44g granulated sugar

Fish

  • 4 black cod or sablefish fillets (120–170g each), preferably center cut
  • Kosher salt
  • Cooking spray or 30ml vegetable/canola oil

Instructions

1. Make Marinade (2–3 Days Before)

  1. Bring sake and mirin to boil in small saucepan over high heat.
  2. Boil 20 seconds more to evaporate alcohol.
  3. Turn heat to low.
  4. Add white miso paste and sugar.
  5. Whisk until miso and sugar are completely dissolved.
  6. Remove from heat, let cool to room temperature.

2. Marinate Fish

  1. Pat fish fillets dry with paper towels.
  2. Place in zip-top bag or container (single snug layer).
  3. Add cooled marinade, turn to coat.
  4. Seal and refrigerate 2–3 days.

- Tip: 2–3 days is ideal for flavor penetration.

3. Prep for Cooking

  1. Remove fish from marinade.
  2. Gently brush off excess marinade with hands.

- Important: Leave thin film on fish, don't rinse or wipe with paper towels.

  1. Lightly season with kosher salt.

4A. Cooking Option #1: Broiling (Recommended)

  1. Arrange rack 15–20cm from broiler element.
  2. Heat oven to broil.
  3. Cover wire rack with aluminum foil, fit onto baking sheet.
  4. Coat foil with cooking spray.
  5. Place fish skin-side down in single layer.
  6. Broil, checking every few minutes and rotating as needed.
  7. Cook until fish starts to flake and top is dark golden-brown with charred spots, 8–12 minutes.

- Tip: It's okay if marinade that drips burns on foil.

4B. Cooking Option #2: Stovetop + Oven

  1. Arrange rack in middle of oven, heat to 205°C.
  2. Heat oil in a large oven-proof skillet over medium-high until just starting to smoke.
  3. Place fish skin-side up in single layer.
  4. Cook until bottom browns and blackens in spots, 2–3 minutes.
  5. Carefully flip with thin metal spatula.
  6. Cook second side until browned, 2–3 minutes.
  7. Transfer skillet to oven.
  8. Bake until fish is opaque and flakes easily, 5–10 minutes.

5. Serve

  1. Use thin metal spatula to transfer fish to plates.
  2. Check for and remove any pin bones.
  3. Serve immediately.

Tips

About Black Cod:

  • Also called sablefish; sustainably fished
  • Wonderfully buttery texture when cooked
  • Full of omega-3 fatty acids

Don't Skip the Marinade Time:

  • 2–3 days is ideal; less time = less flavor

Serving Suggestions

  • Simple steamed vegetables
  • Brown rice (or mix with Thai black rice for purple color and nuttier flavor)
  • Keep sides simple — the fish is the star

Storage

  • Best eaten fresh
  • Leftover cooked fish: refrigerate 1–2 days
  • Reheat gently in oven at 150°C to avoid drying out

Tags: #recipe #fish #seafood #japanese #nobu #miso #elegant #make-ahead #date-night