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Black Cod with Miso / Miso-marinated Black Cod

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…

Black Cod with Miso / Miso-marinated Black Cod

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.

Black Cod with Miso / Miso-marinated Black Cod

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…

Black Cod with Miso / 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).

Black Cod with Miso / Miso-marinated Black Cod

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Recipe: Black Cod with Miso (Miso-marinated Black Cod)

Adapted from Nobu: The Cookbook

Ingredients:

2-3 black cod fillets (about 1 lb)
For the marinate:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar

Method:
  • Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
  • Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
  • Preheat oven to 400 degree F.
  • Preheat an indoor grill at the same time.
  • Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
  • Transfer the fish fillets to the oven and bake for 10-15 minutes.
  • Add a few extra drops of the marinate on the plate and serve hot.
  • Cook’s notes:
  • You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
  • There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso.
  • I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each.
  • Use 5 tablespoons miso if you prefer a deeper miso flavor.
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