Nobu’s Miso-Marinated Black Cod

Introduction

If you’ve ever dined at Nobu, you’ll know that one of their signature dishes is the Miso-Marinated Black Cod. It’s the kind of dish that’s so perfectly balanced, so rich in flavor, that one bite is enough to make you feel like you’re eating something extraordinary. The combination of miso, mirin, and sake gives the black cod a buttery, melt-in-your-mouth texture and a depth of flavor that’s unlike anything you’ve tasted before.

Now, imagine being able to recreate that restaurant-quality dish in your very own kitchen. Sounds impossible? Well, it’s not! This recipe for Nobu’s Miso-Marinated Black Cod brings all the rich flavors of that classic dish to your home, and I promise it’s easier than you think.

This black cod recipe is one of my all-time favorites. The fish is delicate and flaky, and the miso marinade adds such a savory, almost sweet depth to each bite. Whenever I make it, I can’t help but reminisce about the first time I had it at Nobu. It was a special occasion, and the first bite transported me straight into a flavor-packed paradise. Ever since then, I’ve been hooked. If you love seafood, this is a must-try.

Why You’ll Love This Recipe

Here’s why you should give this Miso-Marinated Black Cod a try:

• Flavor-packed: The miso marinade creates an incredible, savory glaze that perfectly complements the natural sweetness of the black cod.
• Tender, melt-in-your-mouth fish: The black cod, known for its buttery texture, absorbs all the flavors from the marinade and becomes incredibly tender.
• Perfect for special occasions: While this dish might seem like something you’d only have at a high-end restaurant, it’s surprisingly easy to make at home. Serve it up for your next dinner party or special night in—it’s bound to impress!
• Satisfying yet light: Despite being rich in flavor, the black cod is light and delicate, so you don’t feel weighed down after eating.

Preparation Time and Servings

• Preparation Time: 10 minutes (plus 24 hours to marinate)
• Cooking Time: 15-20 minutes
• Total Time: 24 hours 30 minutes
• Servings: 4

Nutrition Facts

• Calories per serving: 400
• Protein: 28g
• Carbs: 12g
• Fat: 28g

Ingredients

For this recipe, you’ll need the following ingredients:

• 4 pieces of black cod fillets (approximately 6 oz each)
• 3 tbsp white miso paste
• 2 tbsp brown sugar
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp soy sauce (use a halal-certified soy sauce)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil (for cooking)
• Lemon wedges (for serving, optional)
• Chopped green onions (for garnish, optional)

Why These Ingredients Matter:

• Black Cod: This fish is rich, buttery, and soft, making it perfect for absorbing marinades and flavors. If you can’t find black cod, sablefish is a great substitute.
• White Miso Paste: The base of the marinade. It’s essential for the signature salty-sweet flavor that this dish is known for.
• Sake and Mirin: These two ingredients add a subtle sweetness and depth of flavor to the marinade, balancing out the saltiness of the miso and soy sauce.
• Brown Sugar: Helps to caramelize the fish when it’s cooked and adds a touch of sweetness to complement the miso.
• Soy Sauce: This adds umami and saltiness to round out the marinade. You can easily substitute it with halal-friendly soy sauce.

Step-by-Step Instructions

1st Step: Make the Marinade

The key to this dish is the marinade, so let’s start with that.

• In a bowl, combine the white miso paste, brown sugar, sake, mirin, and soy sauce. Whisk it all together until the sugar is dissolved and the marinade is smooth.
• Next, add in the sesame oil for an extra layer of flavor. This will give the fish a bit of richness when it cooks.

Tip: Taste the marinade before you add the fish. If it’s a bit too salty, you can always adjust the sweetness by adding a little more brown sugar. The marinade should be balanced, with a rich umami flavor from the miso and a slight sweetness.

2nd Step: Marinate the Fish

• Once your marinade is ready, place your black cod fillets into a shallow dish. Spoon the marinade generously over the fish, ensuring it’s fully coated.
• Cover the dish with plastic wrap and refrigerate for at least 24 hours. I know, I know—it’s a long wait, but trust me, the fish will soak up all that flavor and the result is totally worth it.

Tip: If you’re in a rush, marinate for a minimum of 4 hours, but the longer the fish sits in the marinade, the more flavorful it will become.

3rd Step: Preheat the Oven

• Preheat your oven to 400°F (200°C). If you have a convection oven, use that for extra crispy results!

4th Step: Sear the Fish

• Heat vegetable oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add your marinated black cod fillets, skin-side down.
• Sear the fish for about 2-3 minutes or until the skin is crispy and golden brown.

Tip: Don’t touch the fish while it’s searing! Let it do its thing and develop that crispy skin. It’ll be perfect when you flip it.

5th Step: Bake the Fish

• After the fish has a nice, crispy skin, carefully flip each fillet over and transfer the skillet to the preheated oven.
• Bake the fish for 10-12 minutes, or until it’s cooked through. The fish should be tender and easily flake when you test it with a fork.

Tip: Check the fish at the 10-minute mark to make sure it’s cooked to your liking. The fish is done when it flakes easily with a fork but still feels moist and tender.

6th Step: Serve and Garnish

• Once your black cod fillets are perfectly cooked, remove them from the oven and let them rest for a minute or two.
• Serve the fish with a squeeze of lemon for a bit of brightness and garnish with chopped green onions for a fresh, vibrant touch.

How to Serve

• Serve over steamed rice: The rich, flavorful fish pairs beautifully with a bed of warm, fluffy rice. A drizzle of the leftover marinade on top is a must.
• Pair with sautéed vegetables: Try sautéing some bok choy, spinach, or your favorite greens to complement the flavors of the fish.
• Add a side of miso soup: If you’re feeling extra fancy, serve this dish alongside a bowl of warm miso soup for the full Nobu experience.

Additional Tips

1. Marinate for the Full 24 Hours: I know it’s tempting to rush this recipe, but trust me—let the black cod sit in the marinade for the full 24 hours. It makes all the difference in flavor!
2. Use a Skillet with a Heavy Bottom: When you sear the fish, a heavy-bottomed skillet will help distribute heat evenly, ensuring a crispy skin.
3. Check for Doneness Early: Black cod is delicate and cooks quickly. Check it a few minutes before the suggested time to ensure it doesn’t overcook.
4. Use Halal Alternatives: If you’re making this dish halal, swap the mirin with a non-alcoholic version or simply use a bit of honey and extra rice vinegar, and use halal soy sauce and turkey or beef bacon if you want to add a smoky flavor.
5. Serving with Sides: Pair this dish with something light, like a cucumber salad or some lightly sautéed greens. The richness of the fish is complemented perfectly by these fresh, simple sides.

Recipe Variations

• Vegetarian Option: If you’re vegetarian or vegan, swap the fish for roasted cauliflower steaks or a hearty mushroom like king oyster mushrooms, which have a meaty texture.
• Spicy Kick: Want a little heat? Add some chili paste to your marinade or drizzle over the fish before serving.
• Add Ginger: A touch of fresh grated ginger in the marinade can add a zesty flavor that pairs wonderfully with the miso.

Serving Suggestions

• Side Dishes: Serve with roasted asparagus, steamed jasmine rice, or a simple salad with a sesame dressing to balance out the richness of the fish.
• Wine Pairing: For a light, refreshing pairing, try a crisp Sauvignon Blanc or Pinot Grigio. A light rosé also works well, complementing the sweetness of the miso.

Freezing and Storage

Storage: Leftover fish can be stored in an airtight container in the fridge for up to 2 days. The miso-marinated cod will stay tender and flavorful.

Freezing: I wouldn’t recommend freezing the fish after it’s been cooked, as the texture may change. However, you can freeze the uncooked marinated fish for up to 3 months. Just make sure to thaw it completely in the fridge before cooking.

Special Equipment

• Oven-safe Skillet: This is essential for searing and then transferring the fish to the oven for baking. If you don’t have one, use a regular skillet and transfer the fish to a baking sheet after searing.
• Fine Mesh Strainer: If your miso paste is lumpy, a fine mesh strainer will help smooth it out and make sure the marinade is silky and easy to coat the fish.

FAQ Section

Can I use other fish?
While black cod is ideal for this dish, you can substitute it with other firm white fish like halibut or sablefish. Just make sure to adjust the cooking time accordingly, as thinner fish will cook faster.

Can I make the marinade ahead of time?
Yes! You can make the marinade up to 3 days in advance and store it in the fridge until you’re ready to use it.

What if I don’t have mirin?
You can use a combination of honey and rice vinegar as a substitute for mirin, or use a non-alcoholic mirin alternative.

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Conclusion

I can’t wait for you to try this recipe! With its delicate, buttery texture and sweet-savory glaze, Nobu’s Miso-Marinated Black Cod is a dish that feels like an indulgence—but is surprisingly easy to make at home. Whether you’re serving it for a special occasion or just a treat for yourself, this dish is sure to impress.

So, what are you waiting for? Go ahead, give it a try! Don’t forget to snap a pic and tag me—I’d love to see your beautiful creations!