Inspired by Nobu: The Cookbook’s recipe for the classic Miso Black Cod.
An all-time favorite in Japanese cuisine, this dish is sweet and crispy, just the thing to tickle your taste buds and spark the umami! Simple, yet delicious, this recipe requires prepping in advance; at least 2-3 days. You might ask, why marinate the cod for so long? In order for the Black cod to have a candy-like texture, the miso needs to marinate and react with the fish to achieve that firm texture.
It is also very important to get the right type of Cod. Some say replacing with Sea bass can give you similar results, but you can definitely see and taste the difference when cooking the fish. Seabass is a lot more fishy and isn’t able to become as firm after the miso marination.
Alternatively, Salmon can be a good alternative if you cannot find Black Cod.
Makes 8 servings
Ingredients & tools:
8 Black Cod fillets (~150g each or 15cm), with Skin on.
Saikyo Miso (yields 1 1/2 cups marinade)
|3||225g / 1 Cup||white miso paste (Saikyo 西京 style)|
Nobu-style Saikyo Miso
- Add Saké and Mirin to a saucepan and bring to a boil. Leave for about 20s to evaporate the alcohol.
- On low heat, add the miso paste to 1 ( Mirin and saké ), stirring with a whisk ensuring the mixture has no-lumps and is well-combined.
- When the miso has dissolved, turn the stove up to high heat. Add the Sugar, while stirring to prevent burning.
- Remove the mixture from the heat once all the sugar is incorporated.
- Set aside to cool for about 20 minutes.
Prepping Cod Fillets
- Lay the Cod fillets on paper towels and pat dry, to absorb excess liquid.
- Place the fillets in a tray or ‘doubled-up’ ziplock bags and pour over the Saikyo Miso Marinade.
- Leave in the fridge for at least 2-3days to marinate.
|1||Time||6 minutes under Broiler (grill convection)|
|2||Temperature||200°C/ 400°F/ gas 6|
- Preheat Oven, set on the broiler or grill function.
- Remove the excess marinade from the Cod fillets and lightly pat dry. DO NOT rinse off the marinade.
- Place the fillets on a wire rack or baking tray for about 6 minutes or until they turn golden brown and crispy.
- Flip the fillets and brown the other side of the fillets for another 6 minutes.
- Set aside to cool and enjoy with “kewpie” mayonnaise =] .
We tried Nobu’s recipe the other day and it was absolutely delicious!!! The secret is out. I haven’t considered using cane sugar though.. definitely a healthier alternative
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Yes, and definitely makes the cod much more caramelised! @ lcookingwithteamj thanks!