This is a simplified version of a miso-glazed black cod recipe from the famous Nobu restaurant. I have never marinated it for the 48 hours Nobu recommends, and in fact these days, I usually don’t bother with any of this- I splash the fish with mirin, bake it on a roasting pan at 350, then switch the oven to broil for the last minute or two to make it golden.
But if you get a nice thick piece of black cod and are making a special meal for someone, it is pretty epic to do the whole bit. I still think marinating for more than an hour is pointless though.
Broiled Black Cod
Ingredients
- 2 pounds Black Cod (aka Sablefish)
- 1/2 cup Mirin rice wine (or 50/50 sake/mirin)
- 1/2 cup white miso paste
- 2 tablespoons vegetable oil
- 1/4 cup sugar
Instructions
- In a small sauce pan, bring mirin to a boil, whisk in miso until thoroughly combined, then add sugar and whisk constantly until sugar melts, about 2 minutes. Remove from heat.
- Pour the sauce into a baking dish and allow to cool completely.
- Cut the fish into portion sizes. Add to the baking dish, turning to coat each piece in the marinade. Cover and refrigerate at least an hour and up to two days (!).
- Preheat oven to broil, with the rack on the second highest position, at least 6 -8 inches from heat.
- Remove the fillets from the marinade, scraping off excess, and set skin side up in an oven-proof skillet.
- Cook on the stove for 2 minutes, then flip the fish and set under the broiler for 4 to 6 minutes, watching closely to ensure it does not burn. The fish is ready when the flesh looks flaky and the top is golden.
- Serve with white rice and pickled ginger.