Miso Black Cod (Nobu Copycat Recipe)
User Reviews
5
Miso Black Cod (Nobu Copycat Recipe)
Description
The recipe begins by salting the black cod fillets and letting them rest in the refrigerator to draw out moisture and firm the flesh. Afterward, the salt is rinsed off with sake, preparing the fish to absorb the miso marinade composed of white miso paste, mirin, sake, and sugar. This marinade is cooked briefly to dissolve sugar and then cooled before immersing the fish for 2 to 3 days, allowing the flavors to penetrate deeply.
The prolonged marination imparts a rich, savory-sweet glaze that complements the cod’s naturally buttery texture. When cooked, the fish flakes gently, offering a tender and flavorful dining experience reminiscent of high-end Japanese cuisine. Freshness of the black cod is essential to achieve the intended delicate texture.
Miso Black Cod is often served as an elegant main dish. Variations may include substituting black cod with salmon or other firm fish fillets, though the unique buttery quality is most pronounced in black cod. Visual guides and video tutorials are recommended to ensure technique accuracy.
Ingredients
- 2 tablespoon salt
- ¼ cup sake plus 2 extra tablespoon for washing off salt
- ¼ cup mirin
- ¼ cup White miso paste
- 3 tablespoon sugar
- 4 z black cod fillets
Instructions
- If desired, cut the fillets into 1 to 2-inch strips, about 2 to 3 oz. each.
- Sprinkle salt all over the fillets and allow them to rest in the refrigerator for 30 minutes to 1 hour.
- Remove the fillets and remove the salt by adding about 2 tablespoon of sake all over them, using your hands to help get the salt off.
- Meanwhile, place the mirin and sake (¼ cup) in a small saucepan over high heat and bring to a boil. Lower the heat and then whisk in the white miso paste. Bring to a boil again, and then turn off the heat. Stir in the sugar until completely dissolved. Transfer to a heatproof bowl and let sit until it cools completely to room temperature.
- Place the fillets in a dish and pour the cooled marinade over them. Turn the fillets over a couple of times and use a spoon to help fully coat them. Turn them skin side up in the marinade and cover tightly with plastic wrap. Place in the refrigerator for 2 to 3 days.
- Preheat your oven to 400°F.
- Use a paper towel to rub off most of the marinade, however, do not rinse them.
- Heat a skillet (preferably non-stick) over medium-high heat. Add a small amount of olive oil to the skillet.
- Place the fillets, skin-side up, in the hot skillet. Sear them for 3 minutes until browned on the bottom, and then flip them and sear them for another 2 to 3 minutes.
- Use a spatula to carefully transfer the fillets to a baking dish, preferably lined with a silicone matt. Place them in the oven until nicely browned, about 8 to 10 minutes. Remove from the oven and serve at once.
Notes
- Use very fresh black cod for optimal buttery texture and flavor.
- Marinate the fish for 2 to 3 days; shorter marination still yields good results but with less depth.
- Salting the fish removes moisture, helping the marinade penetrate and enhancing firmness.
- Salmon or other firm fish can substitute black cod, but the dish’s character will differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 4246mg | 177% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 15IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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