Nobu’s Miso Black Cod Recipe

I love miso black cod. Everytime I go to a Japanese restaurant, this is the default dish that I order. When it came to me brainstorming what I should make for our anniversary dinner this weekend, this dish immediately came to mind as it’s one that I think we’d both enjoy. Besides, I wanted to learn how to make it so that I don’t have to wait until I go out to a restaurant to have it. This post will be part of an ongoing series called #JapanWeek

While searching for a recipe online, Nobu’s recipe was clearly the most popular one. As always, I cross referenced this recipe with several others to see if there was a significant difference in terms of proportion of ingredients and method of preparation but it was pretty unanimous. All recipes required me to marinate this fish 2-3 days in advance to get the most flavour out of it.

And boy was it worth it. The fish was so flavourful… and after searing it in a hot pan and baking it the oven afterwards, it left this nice golden crust which was soooo goood.

I’d make this more often but the fish itself was pretty pricy –  I paid $20 for 2 pieces of fish… mind you it was a very generous cut of fish but still…

To view the recipe, keep reading

Nobu’s Miso Black Cod Recipe

Category: Cuisine, Japanese, Seafood

Nobu’s Miso Black Cod Recipe


  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso paste
  • 3 tablespoons sugar
  • 4 black cod fillets, about 1/2 pound each


  1. Add sake and mirin to a small sauce pot and bring to a boil for for less than a minute to evaporate out the alcohol a bit.
  2. Then, turn the heat down to bring the mixture to a gentle simmer and whisk in your miso paste and sugar. Mix until sugar is completely dissolved. Take the marinade off the heat and let cool to room temperature.
  3. Meanwhile, wash the black cod fillets in cold water and dry with a paper towel to remove excess moisture.
  4. Once the marinade is room temperature, pour it over the black cod and store in an airtight container. Let it marinade in the fridge for 2-3 days, rotating it daily to ensure the fish is evenly marinated.
  5. On the day you wish to cook the fish, preheat the oven to 400F.
  6. On a nonstick pan over medium high heat, sear the fish (skin side up) for 2-3 minutes until the flesh is golden brown. Then, flip the fish to cook the skin for 2-3 minutes until it is crispy.
  7. Finish the cooking process by baking the fish in the oven for approximately 5 minutes or until it reaches an internal temperature of 145F. You can also tell it's done when the fish is opaque in color and flakes easy.
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