Nobu's Miso Cod

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• Step 1

  First, prepare the marinade. In a small saucepan, combine the sake and mirin. Bring to a boil over medium-high heat and let it bubble for about 20-30 seconds. This helps to cook off some of the alcohol.

  • 3 tbsp sake (45 g)
  • 3 tbsp mirin (45 g)
• Step 2

  Reduce the heat to low. Whisk in the white miso paste until it is mostly dissolved. Then, add the sugar and continue to whisk until the sugar is completely dissolved and the marinade is smooth and glossy. Remove from heat and let the marinade cool down completely to room temperature. This is a crucial step to avoid partially cooking the fish.

  • 3/4 cup miso (185 g)
    (preferably white miso)
  • 1/3 cup sugar (67 g)
• Step 3

  Pat the black cod fillets completely dry with a paper towel. Place the fillets in a shallow dish or a resealable plastic bag. Pour the cooled marinade over the fish, ensuring all surfaces are coated. Seal or cover and refrigerate for at least 24 hours and up to 48 hours for the best flavor.

  • 2 fillet black cod (337 g)
• Step 4

  Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper. Gently wipe off most of the excess marinade from the fish fillets as leaving too much on will cause it to burn quickly. Place the fillets on the prepared baking sheet.
• Step 5

  Bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. For a more caramelized finish, switch the oven to the broil setting for the last 1-2 minutes. Watch it very carefully during broiling, as the sugars in the marinade can burn in seconds.
• Step 6

  Let the fish rest for a minute before serving. Garnish with optional toasted sesame seeds and chopped green onions.

  • 1 tsp sesame seeds, toasted (3 g)
    (optional)
  • 1 stalk green onion, chopped (15 g)
    (optional)