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🐟 Seafood

Nobu's miso-marinated black cod

Silky, buttery fish with that famous sweet-savory lacquer

⏱️ Time estimate: about 40 minutes active time, plus 2 to 3 days marinating

Rich black cod soaks in a simple sake, mirin, white miso, and sugar marinade, then cooks until caramelized at the edges and almost absurdly tender.

Miso-marinated black cod fillets with caramelized tops

Ingredients

Serves: 4

  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 3 tablespoons granulated sugar
  • 4 black cod or sablefish fillets, 4 to 6 ounces each, preferably center cut
  • Kosher salt
  • Cooking spray, or 2 tablespoons vegetable or canola oil

Instructions

  1. Make the marinade. Two to three days ahead, bring the sake and mirin to a boil in a small saucepan over high heat. Boil for about 20 seconds to cook off the alcohol, then reduce the heat to low. Add the white miso and sugar and whisk until smooth and dissolved. Let the marinade cool to room temperature.
  2. Marinate the fish. Pat the cod dry. Place it in a zip-top bag or snug container, add the marinade, turn to coat, then cover and refrigerate for 2 to 3 days.
  3. Prep for cooking. When ready to cook, remove the fish from the marinade and gently brush off the excess with your hands, leaving a thin film behind. Do not rinse. Season lightly with kosher salt.
  4. Option 1, broil. Arrange a rack 6 to 8 inches from the broiler and heat to broil. Cover a wire rack with foil, set it over a baking sheet, and coat with cooking spray. Place the fish skin-side down and broil for 8 to 12 minutes, rotating the baking sheet as needed, until the fish flakes and the top is dark golden with charred spots.
  5. Option 2, sear and bake. Heat the oven to 400°F with a rack in the middle. Heat 2 tablespoons oil in a 12-inch oven-safe skillet over medium-high heat until just smoking. Add the fish skin-side up and cook 2 to 3 minutes until browned. Flip carefully and cook 2 to 3 minutes more, then transfer the skillet to the oven and bake 5 to 10 minutes, until opaque and flaky.
  6. Serve. Transfer to plates with a thin spatula and remove any pin bones before serving.

Very good with rice and a simply cooked green vegetable. The broiler method is especially nice for getting those signature caramelized little char spots.