Christoph and Steffi's Food and Travel & Christoph and Steffi's Food and Travel EN DE
A broiled miso-glazed black cod fillet on a cream plate, dark caramelized top with charred edges, natural light
Photo by Missvain · Wikimedia Commons · CC BY 4.0

Main Japanese Asian Pescatarian Dairy-free

Nobu-style miso black cod

Silky black cod marinated in a sweet-salty white miso glaze, then broiled until caramelized. The important part is time. The fish is best after a 2 to 3 day marinade.

Prep15 min
Cook12 min
Rest2880 min
Oven230°C
Servings4
Done at60 to 63 °C
Cook mode

Adapted from Nobu-style references by RecipeTin Japan and The Kitchn

Ingredients

Written for a 30 × 40 cm baking sheet

Units
Temperature
Servings
4

Fish

  • 450 g black cod or sablefish fillets, four fillets, skin on
  • 5 ml neutral oil, for the rack or foil

Miso marinade

  • 60 ml sake
  • 60 ml mirin
  • 70 g white miso paste, preferably shiro miso
  • 35 g sugar

Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.

Method

  1. Add the sake and mirin to a small saucepan. Bring to a boil and let it bubble for about 20 seconds to cook off the harsh alcohol edge.
  2. Reduce the heat to low. Whisk in the white miso until smooth, then whisk in the sugar until it dissolves.
  3. Take the marinade off the heat and let it cool completely.
  4. Pat the fish dry. Place it in a shallow container or zip-top bag and coat it with the cooled marinade.
  5. Cover and refrigerate for 2 to 3 days. Turn the fish once if it is not fully covered.
  6. When you are ready to cook, heat the broiler or grill function. Aim for high heat, around 230 to 250°C if your oven lets you set it.
  7. Lift the fish from the marinade and gently wipe off the heavy excess. Do not rinse.
  8. Place the fish skin-side down on an oiled foil-lined rack or tray.
  9. Broil for 8 to 12 minutes, checking often, until the fish flakes easily and the top is dark golden with some charred caramelized spots.
  10. Rest for 2 minutes before serving.

Notes

  • Vegan rough-tofu version. Press 600 g extra-firm tofu, or simmer it whole for 3 minutes in salted water instead (see the tofu prep formula), then tear it by hand into eight rough pieces. Marinate for 4 to 24 hours, not the fish’s full 2 to 3 days, because tofu absorbs salt much faster. Pat off excess marinade, brush with oil, and roast at 220°C for 18 to 22 minutes; broil briefly for caramelised edges. The hand-torn surface captures much more miso glaze than cubes.
  • True black cod, also called sablefish, can be hard to find in Germany. Salmon, sea bass, or another fatty white fish all work. Regular cod works too, but it is leaner and dries out faster.
  • This is not keto as written. The marinade carries sugar and mirin. For a lower-carb version, cut the sugar and use only a light coating, but the classic flavour depends on the sweetness.
  • Make it a full Japanese dinner with Miso Yaki Onigiri.
  • Good sides: Garlic-Ginger Bok Choy, Quick Sesame Cucumber Salad, Miso Soup With Greens And Tofu, or Spinach Gomae.
  • Miso burns quickly. Stay close during broiling.

Sources consulted

Good with

Sources consulted

From Christoph Mayer

Cooked this?

How was it?