Nobu’s Miso Black Cod

As soon as I saw Geri’s video on Instagram, I knew I had to try making Nobu’s Miso Black Cod at home! It’s shockingly simple, but it does take some prep work. I had to source a few ingredients that my local stores didn’t have available (online anyway), and you have to let the fish marinate for about 24 hours, so plan accordingly.

Here’s what you’ll need…

3 Tablespoons Mirin
3 Tablespoons Sake
1/2 Cup of Miso Paste
1/3 Cup of Sugar
Black Cod

Here’s a link to the recipe on Food & Wine!

To make the marinade, bring the mirin & sake to a boil in a saucepan. Add the miso paste and sugar, and whisk until dissolved. Pour the glaze into a glass baking dish. Coat the pieces of fish in the glaze (on both sides), cover, and keep in the refrigerator overnight.

When you’re ready to cook the fish the next day, scrape most of the marinade off of the pieces of fish. Place the top side of the fish down on the grill (or in a hot skillet) for 2 minutes. Flip onto a baking sheet (pictured above), and roast at 400 degrees for 10 minutes.

A few notes and tips…

I’ve made this quite a few times now (mainly because I had so much of the ingredients), and it’s delicious every time!

For starters, I used regular cod, like a GD rookie. I always thought it was the cooking style that made the cod black, didn’t realize black cod was a different type of fish. 🙃 (But, in my defense, Whole Foods didn’t have Black Cod when I searched for ‘cod’ as I was ordering.) I’ve read that Chilean Sea Bass is actually more comparable to black cod if you can’t find it, but it was still great with regular ol’ cod! (Much cheaper, too!)

Other tips to note… You want to make sure your glaze cools to room temperature before you add in your fish, or else the fish will start to cook. The taste will still be amazing, but the texture of the fish won’t be as flaky!

Great to serve over rice or black rice, or alongside veggies. The miso paste makes for a great veggie marinade, too! (And salmon!)