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I love Japanese food, but not every kind of Japanese food. For most people in the United States, Japanese food means sushi, sashimi, teriyaki, and tempura. While I enjoy teriyaki and tempura quite a bit, I don’t like sushi and sashimi…
I know, how can I not like sushi and sashimi? Well, for starters, I am painfully fussy, selective, and peculiar when it comes to eating. I love little edibles but I have yet to acquire the liking for sushi. And when it comes to eating raw, there are only two kinds of raw food I would eat: oysters and geoduck clams (raw fish is too mushy for my taste). Well, there you have it. I am impossible to please and am very inconsistent when it comes to food.
Other than sushi and sashimi, I can pretty much acknowledge that I adore Japanese cooking–the light yet invigorating flavors and the delicate presentations. Japanese food is so refined, elegant and beautiful, just like this baked miso-marinated black cod…
Made famous by Nobu Matsuhisa and one of Robert De Niro’s favorites, I fell in love with black cod with miso since the first time I had it. While this recipe is not too hard to make at home, ordering it at Japanese restaurants here in Southern California is quite expensive. So, I bought Nobu: The Cookbook and slowly but surely make all my favorite Japanese dishes (click here for my baked scallops recipe).
(Click Page 2 for the Nobu Black Cod with Miso Recipe)
Pages: 1 2
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If your sashimi is mushy, then it’s probably bad or old. Fresh sashimi doesn’t have a mushy or slimy quality. I really recommend trying more sashimi and sushi; the good stuff is incredibly delicious.
Well, I tried some of the freshest fish and still don’t like the taste of raw fish. It tastes too cold for my palate. I love warm foods. :)
I was just wondering if you knew of a website where I could buy the mirin, sake, and white miso paste. No stores sell them where I live. Thank you.
Never mind about the sake, I found a place where I can get some.
Wow this looks like it would just melt in your mouth. I love the char accents and delicate looking textexture. I will have to give this a try sometime. Thanks and cheers!
Hello. I’ve eaten twice at NOBU and have had the black cod with miso. I LOVE IT. If you could let me know if there are different flavors of mirin, could you please let me know which one is used in the NOBU recipe.
Thanks.
Tessa
Hello again. I forgot to ask about the Sake. I know Sake has different flavors. Could you please let me know which Sake to use to make this mouth-watering black cod?
Thanks,
Tessa
hi with what can i substitute the sake?and what is miring??
Sake is rice wine, mirin is sticky rice wine.
sake is fermented rice wine,whereas mirin is 10 times sweeter rice wine than sake
Hi!! What if I don’t have a grill?? Can I pan fry it and if so, for how long..? Thanks!
Hi Rasa, your pictures are beautiful. I was just wondering about the ratio of the miso paste vs the liquid in the marinade.. With half a cup of liquid and 4 tb of miso paste, my marinade was very liquidy. Did I do something wrong? It’s not solid enough for me to add drops when plating.
I am not sure about the ratio, I did this recipe a long time ago. If the sauce is too liquidy, then heat it up and thicken it.
heyyyy just wondering when u say sake…do you mean cooking sake or normal sake?coz i tried the receipe once and it was a bit too sweet!thanks!
Cooking sake. If it’s too sweet, then put less mirin.
Hi, I am planning to try this recipe tonight. Just wondering what you would suggest serving it with. Thanks!
Sorry, I think this is too late. Well, serve it with wine. I think this makes a great entree, just have more fish. :)
Currently I have red miso. Will this not work?
White miso will work better because of the sutler taste.
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Its really nice post….
I was searching this kind of posting …..
I just liked it….
Thanks….
webroyalty
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Hi, I love your blog, it has some great recipes. And i wanted to let you know that i tried this recipe and posted it on my blog today with a link to your recipe and blog. Hopefully you can stop by. Now my pictures are not as good as yours, but i am getting there. :) http://delishhh.com/?p=540
Hi Delishhh, thanks so much for posting and linking to me. I will check it out. :)
Tried and tested!! Delicious…!!!!! :)
Thank youuu!!!!
I liked your blog. Your blog contains some great recipes that really i love. i am a housewife and very fond of cooking new recipes specially sweet dish.
Im making this tonight. It looks fantastic. Will let you know how it turns out…. Cant wait. I love this dish…
This was amazing! I used it as the base to recreate a favorite dish, and while it wasn’t exactly what I was looking for, I’m glad to have found a new favorite. :)
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This was sooooooooo….. delish! Just like at my favorite local Japanese restaurant.
There is one downside however – my kitchen smelled very fishy the whole day – are there any tips on how to avoid this? The only thing I can think of is dumping the marinade in a trash bag outside immediately vs. pouring it down the kitchen drain.
Thanks!
Hi Sawhster – I agree, fish smells after cooking and eating. There is really nothing much we can do other than opening the windows, let the air in, and yes, trashing everything ASAP. LOL.
Hi Rasa! did the Nobu cookbook have any suggestions about what to serve with this black cod? I am thinking about making it for a dinner party and was imagining maybe soba noodles in some sort of sauce, or something else interesting. What would you serve with it, for a main course?
Thanks for the amazing posts! My mouth is watering just looking at your pictures!
-Apple
I think Soba is a good idea. No, this is supposed to be a main entree, even though it’s very light.
I tried this last night and also added a bit of garlic and ginger. I grilled it lightly on both sides with an outdoor bbq grill and then I broiled it onto a greased pan at 400 F degrees for almost 4-5 mins each side. The color didn’t turn out golden brown like yours and some pieces flaked off. In the end I served it with plain white rice with some of the sauce. The flavor was amazing but the fish was dried and not as buttery as Nobu’s. I was slightly disappointed.
Was it b/c I broiled it instead of baking it? How come it tasted dry?
Thanks! Great photos you have!
Hi Alice, I think you overcooked the fish, that’s why it’s dry. Black cod is a very oily fish. I think you should just bake it (wrap with foil if you want it to be moist) and then broil for 1-2 minutes on both sides the most.
Hi,
Thank you so much for the recipe. I am a huge fan of this dish and can’t wait to taste it… before I do my shopping, please advise if I should buy the Mirin 8% alch or Mirin 0.9% (cooking).
thx thx and thx again!
Hmm, I actually don’t know there is a difference. Just buy mirin used for cooking.
This looks like the perfect recipe for black cod. With a fish this good, all you need is salt, pepper and 20 minutes at 400F. But this really looks special
Hi Rasa, I love your recipes and your food photos. What camera/lens do you use? Any special light that you used. The food looks delicious!
Thanks,
Evelyn
Thanks a lot for the recipe I have tried it and it was very nice but not so as they serve it in Nobu…and I love it how they make it in Nobu. Firstly, I could not grill it so nicely as you have done it in your pictures; somehow my grill dried the fish out and did not grill it nicely but more like burned it..(I have a built in electric grill into mu electric oven…could it be the problem?) and overall the whole fish felt very dry and not so juicy like yours; please advise if you know where I could improve.
I am sorry but I am not sure what went wrong as it’s very hard to gauge from your description. Perhaps you can lower the temperature the next time and not overcook it.
Hi,
I just came across your blog today for the first time.
Great food articles and photos – I was blown away by them. I really like the attention to detail in your posts, and the wonderful colors and clarity of the photos of the dishes you write about.
I have been to Malaysia and liked the country, people and food a lot. Plan to visit again.
I’ll keep reading your blog.
Thanks,
Vasudev Ram
Hi Vasudev – thanks so much for your sweet note. I am glad you have found Rasa Malaysia! Have you been to Penang, Malaysia? You have to go there as Penang has very good food. It’s my hometown. :)
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Do you think that you could grill it earlier in the afternoon and then bake it just before serving???
Hi, I tried this recipe yesterday and the cod came out incredibly salty! I tried to follow it exactly as you wrote. Instead of grill, I pan seared it and instead of marinating overnight, I marinated for only 2 hours. I’m wondering if it’s the type of miso I used? I’m not sure what white miso is. The miso I got is a light yellow. Can that be the problem?
Hi Jen, so sorry to hear that. Yes, it makes a difference the miso you use. White miso is less salty and actually sweeter and milder. It sounds like you get the regular miso used for miso soup. I would advise you to taste the marinade first because each brand of miso tastes differently, some saltier than the other. :(
Where do you purchase Black Cod? I’m in the northern CA area and none of the grocery stores around me seem to have this fish! I was on Crystal Cruise for 1 day (long story) and I was lucky enough to eat in the Nobu restaurant on the ship and had black cod. It was so delicious. And I keep reading that black cod has more omega 3′s than even salmon and since I do not like salmon, I’m excited to add it to my diet… problem is I can’t find it! Any help would be appreciated.
I bought at Japanese markets!
You can now find black cod frozen at Trader Joe’s.
Oh, and by the way, it’s excellent!
Thanks for sharing this recipe! I made it for dinner tonight, but used halibut instead of cod. I only marinated it for 6 hours and served it with some carrots and snowpeas sauteed with garlic, ginger and a dash of sesame oil. It was amazing!
I have made this a number of times with black cod or with Chilean Sea bass. It is excellent with any fish but especially with something that has some fat/oil within. Miso is very useful for a number of receipes so the fact that you usually have to buy a 1 lb container should not be a problem and it keeps for a long time as long as you wrap it up in a plastic bag. I make a fried long eggplant/green pepper with ground pork dish that uses mirin,sugar and miso as a final touch.
I think this is what the Japanese call Kasasuki Black Cod. Cod is marinated in sake lees (leftovers from the Sake wine-making process), looks like your version will get close to the same flavors. They sell the real Kasusaki marinade where I live but it’s expensive.
Hi there! I have been to Nobu and I absolutely adore this dish! Thank you so much for putting it up :) By the way, I can’t seem to find fresh black cod here in Australia, is it possible to replace it with murray cod? Thank you and I love your blog and all your recipes!!
Is there any reason that this wouldn’t work with chicken breast instead of fish?
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Hi Rasa,
Thanks for the recipe! I made it tonight, and it was AMAZING! :)
Thanks again!
L
Fantastic!! I am sure this is THE BEST recipe for Cod Fish. Simply delicious and the fragrance will make your saliva dripping. I tried this recipe 3 years ago through your website and I am still doing it. All ingredients are available in any supermarket or store selling Japanese foodstuff. Thank you RasaMalaysia for this incredible recipe.
Nice photos, whats the green thing called?
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Hi Rasa,
I want you to know for the past 8 years I’ve been following many sites regarding recipes. By far you have the best site I’ve ever seen, your selections surpass anything I’ve seen in all these years. I hope anyone looking for the best in fine Asian foods has your great site.
My husband and kids loved this dish! Thank you so much for sharing! They enjoyed it so much that I included it in our weekly favorites for Blood Type A’s.
http://www.bloodtypeanddiet.com/2013/01/blood-type-recipe-favorites.html