Nobu’s Miso Black Cod

This is probably my all-time favorite preparation of fish. And many of you know how MUCH I love my baked/grilled fish, so this really means a lot!!! This recipe is definitely not my own, BUT it is one of those rare recipes that actually tastes EXACTLY like the dish I had in the restaurant.

The love affair between me and Miso Black Cod started many years ago (circa 2006) in Manhattan at the infamous Nobu restaurant. I ordered it as a fluke, and from that moment onward decided that any time I hit the Big Apple, I simply HAD to go to Nobu and order the miso cod! It was love at first bite.

Famous chef Nobu Matsuhisa has so generously shared his secret recipe online with Food & Wine, and who would have KNOWN that it was SO SO simple (yet so luscious and tasty!?) 🙂 I believe this recipe can also be found in his cookbook (I already ordered mine and it’s on it’s way! :)).

If you follow the recipe to the T, you are guaranteed to have a party in your mouth of amazing miso flavors with the most tender, delicious black cod fish you will ever have. (Yes, I am a bit biased, but I mean it!!).

Enjoy one of my favorite recipes of ALL TIME. 🙂 Woohoo! And Happy Friday 🙂


Yields: 2 servings (Note: I doubled this recipe when I made it for my family – just double all the ingredients!)

Ingredients

3 tablespoons mirin
3 tablespoons sake (I used good quality sake that I enjoy and get from Whole Foods, however you can also use ‘cooking sake’ that is available at your local Asian store – either way is fine!)
1/2 cup white miso paste (available fresh in the refrigerated section of most Asian and Japanese markets – make sure you get WHITE miso paste, not red! It will change the taste profile completely otherwise!)
1/3 cup sugar
2 (two) 6 or 7-ounce skinless black cod fillets, about 1 1/2 inches thick (you can substitute with other firm white fish varieties!)
Vegetable oil, for grilling

Optional Garnish: Chopped green onions, pickled ginger

Directions

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso paste until dissolved completely. Lower the heat to moderate heat, and add in the sugar until incorporated. (Feel free to taste the marinade at this point and decide whether you prefer more sugar, more miso, etc. Although, if you measure the ingredients per the above, it should be a stellar outcome!)

Transfer the marinade to a glass baking dish and let cool (you don’t want to put fresh fish in a HOT marinade – it will cook on the spot!)

Reserve about 1/2 cup of the marinade to serve with the final product. Add the fish into the remaining marinade and turn to coat. Cover and refrigerate for 24-48 hours in an airtight container (trust me, you don’t want the fish smell to seep into your other food goodies in the fridge!).

Note: If you don’t have that much time, even a few hours will do wonders, although for the true depth of flavor, go the whole way and do the 1-2 day marination!

After your fish is done marinating…

Preheat the oven to 400°.

Meanwhile, heat a grill pan and oil it with the vegetable oil using a brush. Carefully scrape the marinade off the fish using a butter knife. Make sure the grill pan is very hot before adding the fish. Grill over high heat until browned/blackened a bit, about 2 minutes each side.

Move the fish onto a parchment-paper lined baking sheet and roast for 8-10 minutes in your pre-heated oven on the middle rack, until flaky.

Transfer to plates and serve hot with reserved marinade! Enjoy! 🙂

Note: The marinade can be refrigerated for up to 1 week.

5 thoughts on “Nobu’s Miso Black Cod

  1. Pingback: Pad Kee Mao (Drunken Noodles with Ground Chicken and Vegetables) | Priyanka's Kitchen

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