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A close-up view of two miso cod fillets that have been lightly charred on a white plate.

Miso Black Cod (Nobu Copycat Recipe)

Course: Appetizer or Entree
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 16 minutes
Chilling in Marinade: 3 days
Total Time: 3 days 36 minutes
Servings: 4
Calories: 111kcal
Author: Kris Longwell
Miso Black Cod is an upscale dish that is just like you get from the world-famous restaurant by Chef Nobu. Plan ahead for this dish. The preparation is simple, but you want to give the fish time to rest in the marinade for 2 to 3 days, if possible. See the blog post for where and how to order black cod and white miso paste.
Print Recipe

Equipment

  • 1 skillet preferably non-stick, or heat-proof
  • 1 Baking sheet preferably with silicone matt

Ingredients

  • 2 tablespoon salt
  • ¼ cup sake plus 2 extra tablespoon for washing off salt
  • ¼ cup mirin
  • ¼ cup white miso paste
  • 3 tablespoon sugar
  • 4 2½-oz. black cod fillets

Instructions

  • If desired, cut the fillets into 1 to 2-inch strips, about 2 to 3 oz. each.
  • Sprinkle salt all over the fillets and allow them to rest in the refrigerator for 30 minutes to 1 hour.
  • Remove the fillets and remove the salt by adding about 2 tablespoon of sake all over them, using your hands to help get the salt off.
  • Meanwhile, place the mirin and sake (¼ cup) in a small saucepan over high heat and bring to a boil. Lower the heat and then whisk in the white miso paste. Bring to a boil again, and then turn off the heat. Stir in the sugar until completely dissolved. Transfer to a heatproof bowl and let sit until it cools completely to room temperature.
  • Place the fillets in a dish and pour the cooled marinade over them. Turn the fillets over a couple of times and use a spoon to help fully coat them. Turn them skin side up in the marinade and cover tightly with plastic wrap. Place in the refrigerator for 2 to 3 days.
  • Preheat your oven to 400°F.
  • Use a paper towel to rub off most of the marinade, however, do not rinse them.
  • Heat a skillet (preferably non-stick) over medium-high heat. Add a small amount of olive oil to the skillet.
  • Place the fillets, skin-side up, in the hot skillet. Sear them for 3 minutes until browned on the bottom, and then flip them and sear them for another 2 to 3 minutes.
  • Use a spatula to carefully transfer the fillets to a baking dish, preferably lined with a silicone matt. Place them in the oven until nicely browned, about 8 to 10 minutes. Remove from the oven and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
Although we recommend marinating the black cod for 3 days, you will still get delicious results with 2 days, or even just 1 day. It is important to make sure your black cod (sablefish) is very, very fresh. See the blog post for who we order ours from. 
Black cod is extremely buttery and flakes easily when cooked. You can substitute salmon or your favorite fish fillet in this recipe, and although it will still be yummy, it won't be the same as black cod! 

Nutrition

Calories: 111kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4246mg | Potassium: 43mg | Fiber: 1g | Sugar: 14g | Vitamin A: 15IU | Calcium: 13mg | Iron: 1mg