Experience the exquisite flavors of Nobu’s Miso Black Cod with this easy-to-follow recipe. Perfectly marinated in a rich and savory miso glaze, the tender black cod melts in your mouth, offering a taste of luxury at home. Chef Nobu Matsuhisa’s dish is a showstopper. Serve it with steamed rice and a side of sautéed vegetables for a complete and elegant dining experience that’s surprisingly simple to make!
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The first time I had this dish at the Nobu in Vegas I knew it had to be a meal I consumed often. It’s that good! It’s so easy to prepare and I’m glad to add to my list of meals I love to make right at home.
What is Black Cod
I will start by saying it isn’t super cheap. Black cod is also known as sablefish or butterfish. It’s very different in comparison to standard white cod. It is native to the Pacific coast of North America, from California to Alaska. It is well known for its rich and buttery flavor. It’s also high in omega-3 fatty acids, making it excellent for a healthy diet.
It can be prepared in a variety of ways, such as air-fried, grilled, baked, or seared. It is often served with a miso glaze. It’s available online from stores such as Crowd Cow and Alaskan king crab.
How is Black Cod/Sablefish Different than White Cod
Black and white cod are caught in different waters. Black cod is native to the Pacific coast white cod typically comes from the North Atlantic ocean. They both have different tastes and textures. White cod is much milder in taste.
White cod has a delicate and sweet flavor. The texture is firm and flaky. It’s the perfect fish for those who do not prefer a “fishy” taste. Black cod is smooth and buttery in taste and texture. If you use white cod in this recipe your experience will be incredibly different.
Fish Substitutes with Similar Flavors
Chilean sea bass is the next best thing since it also has and rich, buttery flavor and texture. Halibut will work as well.
Skin-On vs Skin-Off Fish
Cooking fish with the skin on can help to add flavor and keep the fish moist. The skin will also protect the flesh of the fish while it cooks, this helps prevent it from over-cooking or drying out. Most black cod will come with the skin-on. I do not remove it prior to cooking.
If your fish has the skin off, that will still work! Cooking the fish with the skin off will allow the fish to cook more evenly, and the flesh will be exposed to more heat which can be desirable for some cooking methods. Keep in mind the flesh will be more delicate and may dry out more easily without the skin to protect it.
What is Miso Paste
Miso paste is a traditional Japanese seasoning made from soybeans, salt, and koji ( a type of fungus). The paste is fermented for several months to years, depending on the desired flavor and texture.
There are various types of miso paste with different colors, textures, and flavors. The most common are white (also called shiro), mixed, and red. You should grab white paste for this recipe.
The miso has a mild, sweet, and salty flavor with a slightly nutty taste. It’s yellow and has a smooth, creamy texture.
Before Trader Joe’s started to carry white miso paste, I would always grab mine from Whole Foods.
Sake
Sake is a traditional Japanese alcoholic drink made from fermented rice. Marinating the fish with sake before cooking will enhance the flavor and texture of the fish. The enzymes in the sake help to break down the proteins in the fish, making it more tender and flavorful.
Dry sherry wine, chicken broth, or rice wine vinegar can be substituted for sake. This will alter the flavor of the dish.
How to Make Nobu Miso Black Cod
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place a saucepan on medium heat and add the sake and mirin.
- Add in the miso paste and stir.
- Add in sugar or sweetener and stir.
- Place the fish in a shallow bowl or a zip log bag. Pat the fish dry and add the marinade to the fish. Cover the bowl with wrap or foil or seal the zip lock and place the fish in the fridge. Marinate.
- Preheat oven to 400 degrees.
- Place a skillet or grill pan (I use cast iron) on medium-high heat on the stove along with the butter.
- When the butter has melted, add the marinated fish to the pan with the fish skin side up.
- Sear. Flip the fish.
- Place the fish in the oven and bake.
- Cool before serving.
Marinating is Important
If you want the best-tasting fish, plan to marinate it in advance. I recommend at least 24 hours, but you can marinate it for 2-3 days if desired. Black cod isn’t easy to come by, do yourself a favor and ensure yourself the best results!
As noted above, marinating in advance will help ensure the fish is tender and loaded with amazing flavor.
Rice Wine Vinegar vs Mirin
Rice wine vinegar and mirin are made from fermented rice. Rice wine vinegar has a sour and tangy taste. Mirin has a high sugar content along with a sweet and syrupy taste. I have tested the recipe using either of these and both will work in the recipe.
If using rice wine vinegar, you will need to add additional sweetener or sugar to the recipe to compensate for its lack of sweetness. Mirin is much sweeter. Without it, the recipe will taste much different.
What Type of Pan to Use
If you are preparing this dish the traditional way you will need a pan that is oven safe. I use a cast iron skillet.
How to Tell When the Finish Has Finished Cooking
Insert a fork into the thickest part of the fish. If the fish is cooked through, the flesh will separate easily and be opaque in color. You should also use a meat thermometer and test the internal temperature. The fish should reach an internal temperature of 135-145 degrees.
How to Store Leftovers
Leftovers can be stored in the fridge tightly covered and sealed for 3-4 days.
How to Reheat
In general, I recommend you avoid the microwave when you reheat seafood. Seafood and fish are super delicate and microwaves cook at super high temperatures.
I recommend you use the air fryer or oven. If using the oven, place the salmon on a baking sheet lined with parchment paper. Cover the salmon with foil and place it in the oven at 275 degrees until warm.
If using the air fryer, reheat it on 200 degrees for 5-7 minutes or until warm.
If you use the microwave, be swift! Don’t leave it in too long.
Pair With these Recipes
Fried Potatoes and Onions
Air Fryer Bacon Wrapped Asparagus
Steakhouse Creamed Spinach
Southern Creamed Corn
Nobu Miso Black Cod Recipe
Ingredients
- 1/4 cup sake
- 1/4 cup white miso paste
- 1/4 cup mirin See notes for substitutes.
- 2-3 tablespoons sweetener or sugar
- 14-16 oz black cod/sablefish
- 1 tablespoon unsalted butter
Instructions
- Place a saucepan on medium heat and add the sake and mirin. Stir for 2-3 minutes and allow the mixture to come to a boil.
- Add in the miso paste and stir continuously for 2-3 minutes until it has dissolved.
- Add in half of the sugar or sweetener and stir. Add in the remaining sweetener and stir until it has dissolved. Taste the marinade repeatedly. Add additional sweetener to suit your taste if needed.
- Place the fish in a shallow bowl or a zip log bag. Pat the fish dry and add the marinade to the fish. I like to use half of the sauce here for the marinade and the remaining to drizzle over the fish once it has cooked (for ultimate flavor).
- Cover the bowl with wrap or foil or seal the zip lock and place the fish in the fridge. Marinate for at least 1 day, up to to 3 days.
- Preheat oven to 400 degrees.
- Place a skillet or grill pan (I use cast iron) on medium-high heat on the stove along with the butter.
- Wipe away any excess marinade from the fish, but leave most of it intact. This is important because excess marinade will char, wiping the excess helps prevent that.
- When the butter has melted, add the marinated fish to the pan with the fish skin side up.
- Sear for 2-3 minutes until the fish turns brown. Flip the fish.
- Place the fish in the oven and bake for 6-9 minutes.
- Insert a fork into the thickest part of the fish. If the fish is cooked through, the flesh will separate easily and be opaque in color. You should also use a meat thermometer and test the internal temperature. The fish should reach an internal temperature of 135-145 degrees.
- Cool before serving.
