In complete transparency, this recipe is taken directly from Chef Nobu Matsuhisa, the man behind the Nobu restaurant franchise. It’s so easy to make at home, but still feels like a luxury meal. I first discovered it when my family and I spent the holidays in New York and went to Nobu as a special occasion. There are several versions of this recipe online, but this is the one I use continuously. Enjoy! – Allee
Marinated Black Cod
- Total Time: 3-4 days marinating, 20 minutes active cooking
- Yield: Serves 7
Description
In complete transparency, this recipe is taken directly from Chef Nobu Matsuhisa, the man behind the Nobu restaurant franchise. It’s so easy to make at home, but still feels like a luxury meal. I first discovered it when my family and I spent the holidays in New York and went to Nobu as a special occasion. There are several versions of this recipe online, but this is the one I use continuously. Enjoy!
Ingredients
- 3 tbsp sake
- 3 tbsp mirin
- ½ cup white miso
- ⅓ cup sugar
- Six 7 oz skinless black cod fillets (about 1 ½ inches thick)
Instructions
- Boil sake and mirin over high heat until it’s reduced by ⅓.
- Turn the heat down to the lowest setting and add the miso and sugar. Cook for 2 to 3 minutes, stirring constantly to avoid burning.
- Remove from heat and cool to room temperature.
- Marinate the cod fillets in the miso mixture for 3 to 4 days.
- When ready to cook, preheat the oven to 400°F and preheat a pan on the stove over medium heat. It’s best to use a cast-iron pan so you can transfer it directly to the oven, but you can also use a regular pan and simply transfer the fish to a baking sheet, instead.
- Remove the fillets from the marinade and lightly wipe off excess, but don’t rinse. You want some marinade on the fish.
- Place the fish onto the pan and cook for 2 minutes, then transfer to the oven for 10 minutes to bake.
- Remove from the oven and serve immediately. It goes well with a small serving of rice and grilled asparagus.
Notes
Black cod can be difficult to find in standard grocery stores, but most fish markets will have it! I frequent the Seafood Center in San Francisco’s Richmond District, and they nearly always have it.
