Hey y'all! If you’ve ever swooned over that buttery, caramelized fish at a fancy spot, you’re going to love this at-home version of Nobu’s Miso-Marinated Black Cod. It’s melt-in-your-mouth tender, sweet-savory, and impressive enough for date night yet easy enough for a weeknight. Let’s get cooking!
- Prep Time: 10 minutes (plus 24–72 hours marinating)
- Cook Time: 12–14 minutes
- Total Time: 24 hours 25 minutes (minimum)
- Yield: Serves 4
Why You’ll Love Nobu’s Miso-Marinated Black Cod
- Restaurant-quality flavor with simple pantry ingredients.
- Buttery, flaky texture and lacquered, caramelized edges.
- Hands-off marinating makes dinner feel effortless on cook day.
- Ready to eat in under 15 minutes once it hits the pan.
- Great for entertaining, date night, or elevating a weeknight.
Ingredients for Nobu’s Miso-Marinated Black Cod
- 4 skin-on black cod (sablefish) fillets, 6 oz each (about 1.5 lb total)
- ½ cup white miso paste (shiro miso)
- ¼ cup sake
- ¼ cup mirin
- 3 tablespoons granulated sugar
- 1 tablespoon neutral oil (canola, grapeseed, or avocado) for searing
- Optional garnish: 2 scallions, thinly sliced; lemon wedges; pickled ginger
- To serve: Steamed rice and quick-sautéed greens (e.g., baby bok choy)
Directions: Make Miso Black Cod at Home
Step 1: Make the miso marinade
- In a small saucepan over medium heat, combine sake and mirin; bring to a gentle simmer for 1–2 minutes to cook off some alcohol.
- Whisk in sugar until dissolved, then reduce heat to low and whisk in white miso until smooth. Do not boil once miso is added.
- Remove from heat and cool to room temperature, about 10–15 minutes.
Step 2: Marinate the cod
- Pat the black cod fillets dry. Spread a thin layer of marinade in a shallow dish or line a container with plastic wrap.
- Nestle fillets into the marinade, skin side up, and cover tops with more marinade (reserve 2 tablespoons for glazing if you like).
- Cover and refrigerate 24–72 hours for best flavor and texture; 48 hours is the sweet spot.
Step 3: Sear for caramelization
- Preheat oven to 400°F (205°C). Line a sheet pan with parchment.
- Gently wipe excess marinade off the fish to prevent burning. Lightly oil a hot, oven-safe skillet (cast iron or stainless) over medium-high.
- Place fillets skin-side up and sear 2–3 minutes until the surface blisters and lightly caramelizes.
Step 4: Roast to finish
- Transfer skillet to the oven (or move fish to the prepared sheet pan). Roast 7–10 minutes, depending on thickness, until fish flakes easily and is opaque at the center.
- For a silky texture, remove when the thickest part reaches 130–135°F on an instant-read thermometer; note that the FDA recommends 145°F for fish.
Step 5: Glaze and serve
- Optional: Warm the reserved marinade and brush lightly over the tops in the last minute of roasting for extra gloss.
- Rest 2–3 minutes, then serve Nobu’s Miso-Marinated Black Cod over rice with scallions and lemon.
Notes & Resources
- Sablefish vs. cod: Black cod is actually sablefish—rich and velvety—ideal for this marinade. Learn more about sustainable choices at Seafood Watch: Seafood Watch.
- Cook temp guidance: For safety, the FDA recommends fish be cooked to 145°F; read more here: Safe Minimum Internal Temperatures.
- Marinade tips: This classic method comes together fast and keeps for days; see technique insights here: Serious Eats – Miso-Marinated Black Cod.
Variations on Nobu-Style Black Cod
- Spicy Miso Black Cod: Add 1–2 teaspoons gochujang or chili paste to the marinade for a gentle kick.
- Citrus Miso Sablefish: Whisk 1 tablespoon yuzu juice or fresh lemon juice into the cooled marinade for bright acidity.
- Miso-Maple Glaze: Swap 1 tablespoon of the sugar for 1 tablespoon pure maple syrup for deeper caramel notes.
Required Equipment
- Small saucepan and whisk
- Shallow dish or resealable container for marinating
- Cast-iron or stainless oven-safe skillet
- Parchment-lined sheet pan (optional)
- Fish spatula
- Instant-read thermometer
Storage & Reheating for Miso-Marinated Black Cod
Leftover cooked fish keeps in an airtight container in the refrigerator for 2–3 days. Reheat gently in a 275°F (135°C) oven for 8–10 minutes until warmed through, or enjoy cold flaked over salads. Do not refreeze previously frozen, cooked fish; raw marinated fish should be cooked within 72 hours of marinating.
Serving & Pairings
- Serve with steamed jasmine rice or sushi rice and garlicky sautéed bok choy or broccolini.
- Add quick pickles, shaved cucumber salad, or miso soup on the side.
- Wine: Off-dry Riesling, chilled sake (Junmai Ginjo), or a crisp Chardonnay complement the sweet-savory glaze.
Pro Tips for Nobu’s Miso-Marinated Black Cod
- Dry the fillets well before marinating and again before cooking—excess marinade burns fast; a light wipe ensures glossy caramelization.
- Use even-thickness fillets. If one is thinner, start it in the oven a minute later so everything finishes together.
- Track doneness with an instant-read thermometer for precision; see FDA guidance here: Safe Temperatures.
FAQs: Miso-Marinated Black Cod
Can I use regular cod instead of black cod?
You can, but the texture will be leaner and less buttery. Reduce marinating time to 12–24 hours for lean cod to avoid over-salting.
How long should I marinate?
Minimum 24 hours, ideally 48 hours, up to 72 hours for the deepest flavor. Longer than 72 hours can make the fish too salty.
Do I need to remove the skin?
Keep the skin on—it helps the fish hold together and bastes it as it cooks. Eat it if you like it crispy, or leave it behind.