Nobu’s Miso-Marinated Black Cod Recipe for Perfectly Tender Fish

Imagine sinking your fork into a perfectly cooked fillet of Nobu’s Miso-Marinated Black Cod, where tender, buttery fish meets the rich, umami goodness of miso. The moment you take a bite, your taste buds heighten, as the sweet notes of mirin blend seamlessly with the savory depth of the white miso paste. It’s like a flavor dance party in your mouth, and you’re the guest of honor!

Now, picture this: it’s a cozy Friday night, your friends are coming over, and you want to impress them with something extraordinary. You whip out this Nobu-inspired recipe, and the aroma wafts through your home like a culinary hug. As you gather around the table, laughter fills the air, and everyone is raving about your cooking skills. Well, get ready because this is the dish that will have them convinced you’ve mastered the culinary arts!

Ingredients for Nobu’s Miso-Marinated Black Cod

Here’s what you’ll need to make this delicious Nobu’s Miso-Marinated Black Cod:

1/4 cup sake – Look for a good-quality sake for the best flavor; it can add a wonderful depth to the marinade.

1/4 cup mirin – This sweet rice wine is essential for balancing flavors; it’s a must-have for your pantry.

1/4 cup white miso paste – Choose a premium white miso for its nuanced, delicate flavor that complements the fish beautifully.

3 tablespoons granulated sugar – This added sweetness balances the savory miso and sake for a harmonious marinade.

4 (4 to 6-ounce) black cod or sablefish fillets – Opt for center-cut fillets if possible, as they are the most tender and flavorful parts of the fish.

Kosher salt – A little sprinkle enhances the fish’s natural flavor without overwhelming it.

Cooking spray or 2 tablespoons vegetable or canola oil – This will help to ensure the fish doesn’t stick while cooking, making it easier to serve.

How to Make Nobu’s Miso-Marinated Black Cod

Follow these simple steps to prepare this delicious Nobu’s Miso-Marinated Black Cod:

Step 1: Prepare the Marinade
In a small saucepan, bring the sake and mirin to a boil over high heat. Let it boil for about 20 seconds to ensure the alcohol evaporates. Reduce the heat to low, then whisk in the white miso paste and sugar until everything is well blended. Remove from the heat and let it cool to room temperature.

Step 2: Marinate the Fish
Pat the black cod fillets dry with paper towels. Place the fillets in a zip-top bag or a shallow baking dish, ensuring they fit snugly in a single layer. Pour the cooled marinade over the fish, turning the fillets to coat them thoroughly. Seal the bag or cover the dish and refrigerate for 2 to 3 days. Yes, you heard it right—2 to 3 days. Patience is a virtue, and believe me, it’s worth it!

Step 3: Prepare to Cook
When you’re ready to cook, preheat your oven to broil or, if you prefer stovetop searing, heat your oven to 400°F. Either method works splendidly for cooking this delightful dish.

Step 4: Remove Excess Marinade
Take the fillets out of the marinade, gently brushing off any excess but keeping a thin layer on the fish for flavor. Lightly sprinkle some kosher salt on the fillets for added flavor.

Step 5: Cooking Time! (Broiling)
If broiling, place a wire rack covered in aluminum foil on a baking sheet and spray it lightly with cooking spray. Arrange the fish skin-side down on the rack, transfer it to the top oven rack that is about 6 to 8 inches from the broiler, and cook. Keep an eye on it, checking every couple of minutes. Broil for about 8 to 12 minutes until the fish is opaque and flakes easily.

Step 6: Cooking Time! (Stovetop Searing and Baking)
If you prefer to sear first, heat 2 tablespoons of vegetable oil in a 12-inch oven-proof skillet. When the oil starts to smoke lightly, place the fish skin-side-up and cook until it’s golden brown, about 2 to 3 minutes. Then, flip the fillets and immediately transfer the pan to the preheated oven. Bake until the fish is opaque and easily flakes, which should take an additional 5 to 10 minutes.

Finish by using a thin metal spatula to carefully transfer the fish to plates. Don’t forget to inspect for any pin bones before serving; no one wants an unwanted surprise!

As you serve this Nobu’s Miso-Marinated Black Cod, you’ll not only impress your guests with the dish’s stunning aroma and presentation but also with its unforgettable taste. So gather around the dinner table, share some stories, and relish the deliciousness of your culinary masterpiece! Enjoy!

Perfecting Nobu’s Miso-Marinated Black Cod Cooking Process

To achieve the best results, start by making the marinade a few days ahead, then marinate the fish. After marinating, broil or sear the cod just before serving for optimal flavor and texture.

Add Your Touch to Nobu’s Miso-Marinated Black Cod

Feel free to experiment with the marinade! Substitute sake with white wine, or try adding ginger for a zingy kick. You can also toss in some sesame seeds for extra flavor.

Storing & Reheating Nobu’s Miso-Marinated Black Cod

Store leftover fish in an airtight container in the fridge for up to three days. To reheat, gently warm in a preheated oven at low temperature until just heated through to maintain moisture.

A few weeks ago, I served this dish during a get-together, and it stole the show. My friends were impressed, and one even declared it “better than the sushi place!” I think I might have a future in gourmet cooking.

FAQs About Nobu’s Miso-Marinated Black Cod

What is Nobu’s Miso-Marinated Black Cod?

Nobu’s Miso-Marinated Black Cod is a signature dish made famous by Chef Nobu Matsuhisa. This delectable recipe uses black cod fillets marinated in a rich blend of sake, mirin, white miso paste, and sugar. The marinating process allows the fish to absorb the sweet and savory flavors, resulting in a tender and flaky texture that melts in your mouth. It’s a dish that combines simplicity with sophistication, perfect for impressing guests or treating yourself to a gourmet meal at home.

How long should I marinate Nobu’s Miso-Marinated Black Cod?

To achieve optimal flavor, it’s recommended to marinate Nobu’s Miso-Marinated Black Cod for 2 to 3 days. This extended marination time allows the fish to fully soak up the aromatic flavors of the miso mixture, enhancing its natural taste. Remember that the longer the fish marinates, the more intensely flavorful it will become. Just be sure not to marinate it for too long, as this may lead to an overly salty flavor.

Is Nobu’s Miso-Marinated Black Cod healthy?

Yes, Nobu’s Miso-Marinated Black Cod can be a healthy option when prepared in moderation. Black cod is rich in omega-3 fatty acids, which are essential for heart health, and provides a good source of protein. The marinade includes miso, which offers probiotics beneficial for digestion. While the sugars and alcohol in the marinade enhance flavor, they can typically be managed within a balanced diet when consumed occasionally.

Can I use other types of fish for Nobu’s Miso-Marinated recipe?

While Nobu’s Miso-Marinated Black Cod showcases the unique qualities of this fish, you can experiment with alternatives such as salmon or halibut if black cod isn’t available. Just keep in mind that different fish may vary in cooking time and flavor absorption. You may need to adjust the marinating time as well to prevent overpowering the more delicate flavors of lighter fish varieties.

Conclusion for Nobu’s Miso-Marinated Black Cod

In conclusion, Nobu’s Miso-Marinated Black Cod is an extraordinary dish that blends simplicity and elegance in every bite. With its rich flavors and buttery texture, this dish is perfect for both special occasions and casual dinners alike. Remember to take your time with the marination process for the best results, and don’t hesitate to get creative by exploring alternative fish options. Indulging in this masterpiece will surely impress anyone at the dining table, turning an ordinary meal into an unforgettable culinary experience.

Nobu’s Miso-Marinated Black Cod

Discover Nobu’s Miso-Marinated Black Cod, a simple yet sophisticated dish that impresses with tender, flavorful fish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Marinating Time 3 days d

Total Time 3 days d 24 minutes mins

Servings: 4 fillets

Course: Dinner Recipes

Cuisine: Japanese

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Marinade

• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup white miso paste
• 3 tablespoons granulated sugar

Fish

• 4 fillets black cod or sablefish preferably center cut

Seasoning

• Kosher salt
• 2 tablespoons cooking spray or vegetable oil

Equipment

• Small Saucepan
• plastic zip top bag
• wire rack
• oven-proof skillet

Method

 

Marinating

1. Two to 3 days beforehand, make the miso marinade by boiling sake and mirin in a saucepan. Boil for 20 seconds to evaporate the alcohol. Reduce heat, whisk in miso and sugar until dissolved and let cool.
2. Pat black cod fillets dry, place in a zip top bag, add the marinade, seal, and refrigerate for 2 to 3 days.

Cooking

1. Remove fish from marinade and brush off excess, season with kosher salt.
2. For broiling, preheat oven to broil, prepare a rack 6-8 inches from the element, cover a wire rack with foil, coat with cooking spray, place fish skin-side down and broil until golden brown, about 8-12 minutes.
3. For stovetop searing, preheat oven to 400°F, heat oil in an oven-proof skillet, cook fish skin-side-up for 2-3 minutes, flip and brown second side, then transfer skillet to oven to bake until fish flakes easily, about 5-10 minutes.
4. Use a thin spatula to transfer the fish to plates, checking for and removing pin bones before serving.

Nutrition

Serving: 1fillet

Notes

Feel free to experiment with the marinade by substituting sake with white wine or adding ginger for a zingy kick. You can also toss in sesame seeds for extra flavor.

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