Miso Cod

Name: Miso Cod
Prep time: 2 d
Yield: 4 people
Ingredients: 4 black cod fillets; 1/4 cup white miso; 1 Tablespoon brown sugar; 2 tablespoons rice vinegar; 2 Tablespoons soy sauce

User Reviews

5.0

18 reviews

Excellent

Prep Time
2 d
Servings
4 people
Calories
991 kcal
Course
Main Course
Cuisine
Asian, Japanese

Miso Cod

Quade Maldonado

Report

Miso Cod is one of those exquisite Japanese seafood recipes that taste like delicacy, yet easy to make at home. Melt in your mouth black cod is buttery and so tasty! This inspired Nobu Black Miso Cod recipe will be your go to for fancy weeknights, and you'll be done in 20 minutes! Read below and watch the video for how easy it is!

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Ingredients

Servings

Black Cod

4 black cod fillets dried

Miso Mariande

1/4 cup white miso organic, or use saikyo miso
1 Tablespoon brown sugar skip this if using Saikyo miso
2 tablespoons rice vinegar use sake and mirin combined instead
2 Tablespoons soy sauce low sodium

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Instructions

Prepare the Marinade

Marinate The Black Cod

Broil The Cod

Notes

For best results, use black cod fish for this recipe. It's richer and butterier in texture and taste, plus it's the original fish that made this recipe popular by Nobu.
Try to buy cod fillets that are similar in size and thickness so they cook evenly.
When making the marinade, look for Saikyo miso. It has a sweet and mild taste compared to regular white miso. You can find it at Japanese stores or Amazon.
When you prepare the marinade, it's best to marinate the cod for 2 days. However we have tested it for just 30 minutes of marinating and we've seen great results!
When broiling the fish, remove any excess marinade to avoid burning.
Broiling is our favorite way to achieve this Nobu style black cod with minimal hassle.
You'll notice that broiling creates even browning and you won't need to flip the fish around at all.
Making this recipe in the oven is great for super fast and easy cleanup.
The black cod is ready when it has a beautiful brown color and flakes easily with a fork.
Any leftovers can be stored in an airtight container for up to 3 days. You can likewise freeze leftovers for a month. To reheat the miso cod, it's best to thaw in the fridge and place on a baking sheet. Reheat in the oven at 350 for 5-6 minutes with 1 tablespoon of water. Line your baking sheet with foil for easy cleanup.
You can marinate the cod for 2 days and then remove excess marinade. Then freeze the ready marinated fish for up to 1 month. That entirely in the fridge before proceeding to cooking the fish in the oven.
The best thing about this recipe is that the more it stays in the marinade the better it tastes. So you can marinate the fish for up to 3 days in advance.
Our second choice other than black cod here would be Chilean Sea Bass. It's also rich and buttery in taste with a high omega-3 content so it fits the bill. Salmon would be another great choice. Avoid using dry or firm fish like Mahi Mahi.
You'll beed white miso paste for this recipe, and we always buy organic miso. Since white miso is unsweetened, we add some brown sugar to our ingredients. If you can find Saikyo miso, then it would be idea. It's sweetened and rich, and in this case skip the sugar.
In some cases, we've seen water substituted for sake. We have found the best way is to use rice vinegar.
Black cod aka Sablefish s richer in omega 3 and hence has a buttery taste and texture compared to regular cod. Best sources of black cod is Alaska! Pacific cod which is what we used in Pan Seared Cod and Baked Cod Recipe has a firmer texture. It also has a slightly sweeter flavor, and relatively flakey texture.