Miso-Marinated Black Cod
Nobu restaurant's famous recipe, adapted into a fresh, family-style fish dinner. Sweet, umami, and easy to make.
Servings: 4 people
Calories: 273kcal
Ingredients
- 1/4 cup sake (a buttery white wine, such as chardonnay, can be substituted)
- 1/4 cup mirin
- 1/2 cup white miso paste
- 1/3 cup sugar
- 1 tablespoon rice vinegar
- 20 to 24 ounces very fresh black cod
- 2 scallions, sliced very thin on a diagonal, to serve (optional)
Instructions
- In a small sauce pot, bring the sake (or white wine) and mirin to a boil. Lower the heat, and add the white miso paste, sugar, and rice vinegar. Whisk to combine fully and until the sugar fully dissolves. Remove from heat and let cool to room temperature.
- Pat the fish dry and place it on a rimmed baking sheet. Spoon the marinade over the fish and slather it all over.
- Wrap the fish tightly in plastic wrap, pressing the wrap onto the surface of the marinading fish, and chill in the refrigerator, ideally for two days, and at least 24 hours.
- Preheat the oven to 400°F, and set the oven rack about 4 inches from the top of the oven. Remove the plastic wrap from the fish and dab off any excess marinade.
- Bake for 8 minutes at 400°F. Change the oven setting to broil, then broil for 3 to 5 minutes, until the top of the fish gets a nice black-brown crust. Make sure the fish is cooked through: It should flake easily, with bright white flesh, neither raw nor dry.
- Garnish with scallions and serve hot, perhaps with white rice and sautéed bok choy, spinach, or other soft Asian greens.
Nutrition
Calories: 273kcal | Carbohydrates: 32g | Protein: 26g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 1825mg | Potassium: 409mg | Fiber: 2g | Sugar: 22g | Vitamin A: 38IU | Calcium: 32mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
