Nobu's Miso-Marinated Black Cod Recipe
Seafood / Dinner
Adapted from Nobu: The CookbookAuthor:
Chef Nobu Matsuhisa
1 lb black cod (sablefish)
2 tablespoons sake
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons white miso paste
1.5 tablespoons brown sugar
Preparing the Marinade
Two to three days before serving, prepare the miso marinade to marinate the fish. Combine the sake and mirin in a medium saucepan and bring to a boil over high heat. Let it boil for 20 seconds to allow the alcohol to evaporate, and turn the heat down to low.
Add in the miso paste and whisk together. Once the miso has dissolved, turn the heat up to high again.
Add in the sugar while whisking to ensure it doesn't burn. Once the sugar has fully dissolved, remove from heat and allow to cool to completely.
Preparing the Fish
Using paper towels, pat the fish fillets dry thoroughly.
Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap.
Place dish in the refrigerator and allow to marinate for 2-3 days. If pressed for time, you can marinate for 20 minutes at room temperature instead.
Cooking the Fish
Pre-heat the oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop.
Lightly wipe off any excess miso on the fillets, but don't rinse it off.
Grease the skillet with oil and place the fish inside.
Cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
Transfer skillet to the oven and bake for 5 to 10 minutes. The fish will be done when it is opaque and flakes easily.
Optional: serve with pickled ginger
See video for an alternative recipe to the same traditional Japanese dish.