Nobu Black Cod with Miso

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:

Janelle

Recipe type: Main

Cuisine: Japanese

Serves: 2-3

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Print

 

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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