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Nobu miso black cod on a plate with white rice and asparagus

Nobu Miso Black Cod

This Nobu Miso Black Cod includes the famous marinade from Chef Nobu Matsuhisa. The sablefish is marinated and glazed with white miso paste, sake, rice wine, and sweetener and then seared plus baked to tender, flaky perfection.
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
marinate 1 day
Total Time 1 day 35 minutes
Course dinner, lunch
Cuisine Asian inspired
Servings 3 servings
Calories 453 kcal

Ingredients
  

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.

Notes

I use monkfruit sweetener in this recipe instead of sugar. Feel free to use your sugar or sweetener of choice.
Dry sherry wine, chicken broth or rice wine vinegar can be substituted for sake. This will alter the flavor of the dish. If using any of these options 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.

Nutrition

Serving: 6ozCalories: 453kcalCarbohydrates: 18gProtein: 25gFat: 28g
Keyword miso black cod, miso cod, nobu miso black cod, wild black cod
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