Prepare your taste buds for an extraordinary culinary adventure as we dive into the tantalizing world of miso black cod. This delectable dish, with its velvety texture and umami-packed flavors, has earned a well-deserved spot on the menu of renowned restaurants worldwide. Join us as we uncover the delightful secrets of miso black cod and learn how to create this culinary masterpiece in your own kitchen.
Miso black cod, also known as “Gindara no Saikyo Yaki” in Japan, hails from the Kyoto region and has gained popularity around the globe. At the heart of this dish lies miso, a traditional fermented soybean paste widely used in Japanese cuisine. The marinade combines saikyo miso, a sweet and mild white miso, with mirin (a sweet rice wine), sake (a Japanese rice wine), and a touch of sugar.
How I Made Nobu’s Famous Miso Black Cod At Home
I’m obsessed with the way Nobu restaurants prepare this sweet-savory dish (their specific recipe has been cloned by chefs all over the world). Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.
Although I’ve enjoyed miso black cod many times in Japanese restaurants, I had never made it at home until I tried this recipe. The preparation is very simple and perfect for serving guests since you do most of the work two or three days before and quickly broil it just before serving. (This also makes it a great option for a weeknight meal that can be prepped over the weekend.)
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/2 cup white miso paste
- 1/3 cup sugar
- Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
- Vegetable oil, for grilling
- Pickled ginger, for serving
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.
Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned about 2 minutes. Flip the fish onto a heavy-rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.
The marinade can be refrigerated for up to 1 week.
Spicy, full-bodied Gewürztraminer.