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The Best Black Cod
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 this fish recipe 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 made all of my favorite Japanese dishes (check out my baked scallops recipe).
Ingredients for Black Miso Cod
- Sablefish
- Sake
- Mirin
- White miso paste
- Sugar
Frequently Asked Questions
What Fish Is Similar to Black Cod?
The most similar fish is Chilean Sea Bass. Both of these fish are buttery and rich.
What Is the Difference between Black Cod and Cod?
Cod refers to different kinds of fish, coming from different oceans. They are similar, but from different families.
Is Black Cod and Sablefish the Same?
Yes, they are the same.
How Many Calories?
This recipe has 518 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served as the main entree. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Miso Black Cod
Ingredients
- 2-3 black cod fillets (about 1 lb. (0.4 kg))
For the marinate:
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
Instructions
- 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°F (207°C).
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi, just wondering if i were to marinate it longer (i marinated for 48 hours cos we had to eat out on the day i planned on cooking it) , would it cause the fish to be saltier when we eat it?
Cos it seems rather salty (i removed whatever marinate coating on the fish before i pan grill/ oven baked.
Wondering if its because of prolonged marination ?
Hello, from my experience the duration of soaking fish in a wet brine is directly proportional to the absorption of the salt by the fish.
What kind of mirin and sake should be used? There are different types of Mirins and Sakes in the market. Type and brand names would be super helpful. Thank you!
Cooking sake. Mirin should be generic.
Will shiro miso work
shiro miso is the same as white miso
Use saikyo – but then don’t use the sugar. Otherwise white miso is good.