Nobu Black Cod with Miso

October 10, 2012

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Every time I visit Nobu in New York and Miami, I always order the world famous “Nobu Black Cod.” This coveted Japanese dish, made by roasting silky cod filets with a sweet miso topping, is both light and invigorating. When you bite into it, the fish has a buttery quality and the scrumptious marinade adds a subtle sweetness. Once roasted, the top turns a beautiful golden brown.  I tried my best to recreate this special meal and I hope you enjoy!  

Nobu Black Cod with Miso

Recipe courtesy of Nobu Matsuhisa of the Nobu restaurant

Ingredients
3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving (optional)
Scallions, chopped (optional)

Directions
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger or chopped scallions.

Nobu Black Cod with Miso
 
Author:
Recipe type: Main
Cuisine: Japanese
Serves: 2-3
Prep time:
Cook time:
Total time:
 
A recipe for Nobu's famous Black Cod with Miso, courtesy of Nobu Matsuhisa of the Nobu restaurant.
Ingredients
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • ½ cup white miso paste
  • ⅓ cup sugar
  • Six 6- to 7-ounce skinless black cod fillets, about 1½ inches thick
  • Vegetable oil, for grilling
  • Pickled ginger, for serving (optional)
  • Scallions, chopped (optional)
Instructions
  1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
  2. Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger or chopped scallions.

 

 

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