Nobu’s Miso Marinated Black Cod Recipe: A Restaurant-Quality Dish at Home
Nobu's Miso Marinated Black Cod Recipe
If you’ve ever dined at a Nobu restaurant, you’ve likely encountered their signature Miso Marinated Black Cod. This iconic dish has become synonymous with elegance and rich, umami-packed flavors. Fortunately, replicating this restaurant-quality dish at home is easier than you think. With just a few key ingredients and some patience for marinating, you’ll be enjoying buttery, caramelized black cod in no time.
For the freshest and highest-quality fish, explore premium sablefish fillets and black cod options from Global Seafoods.
Why Black Cod is Perfect for Miso Marination
Black cod, also known as sablefish, is the ideal fish for this dish due to its luxurious texture and ability to absorb bold marinades.
- Buttery Texture: Sablefish is naturally high in healthy fats, making it moist and flaky when cooked.
- Flavor Absorption: Its mild flavor allows the miso marinade to shine through without overwhelming the palate.
- Sustainability: Black cod is responsibly harvested, making it a sustainable choice for seafood lovers.
Explore more about the versatility of sablefish in the Sablefish Jewel of Alaska Collection.
Ingredients You’ll Need
To prepare this iconic recipe, gather the following ingredients:
- 4 black cod fillets (order here)
- ½ cup sake
- ½ cup mirin
- 1 cup white miso paste
- ¾ cup granulated sugar
Step-by-Step Instructions
1. Make the Miso Marinade
- In a small saucepan, combine the sake and mirin. Bring the mixture to a boil and cook for 20 seconds to burn off the alcohol.
- Reduce the heat and whisk in the white miso paste and granulated sugar until smooth.
- Remove the marinade from heat and allow it to cool to room temperature.
2. Marinate the Black Cod
- Pat the black cod fillets dry with paper towels. This helps the marinade adhere evenly.
- Place the fillets in a resealable plastic bag or shallow dish. Pour the cooled marinade over the fish, ensuring each piece is thoroughly coated.
- Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 days to allow the flavors to penetrate.
For the best results, try premium dry-aged sablefish.
3. Cook the Black Cod
- Preheat your oven to 400°F (200°C).
- Remove the fish from the marinade and gently wipe off any excess with your fingers or a paper towel.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the pan.
- Place the black cod fillets in the skillet, skin side down, and cook for 2-3 minutes until golden brown.
- Flip the fillets over and transfer the skillet to the oven.
- Bake for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
For an extra touch, try smoked black cod for additional depth of flavor.
4. Serve and Enjoy
Serve the black cod hot, accompanied by sides like steamed rice, sautéed greens, or pickled vegetables for a complete meal.
Why This Miso Marinade Stands Out
The miso marinade is what makes this dish so extraordinary. Here’s why it’s a game-changer:
- Sake and Mirin: These Japanese staples add depth, sweetness, and balance to the dish.
- White Miso Paste: Its mild sweetness enhances the rich, buttery flavor of black cod.
- Granulated Sugar: Helps caramelize the fish during cooking, creating a golden, glossy finish.
For sablefish steaks that work beautifully with this marinade, visit sablefish steaks.
Pro Tips for the Best Miso Marinated Black Cod
- Marinate for Maximum Flavor: While 2 days is the minimum, marinating for up to 3 days results in even deeper flavor.
- Wipe Off Excess Marinade: This prevents the fish from burning during cooking while still delivering a perfectly caramelized crust.
- Broil for a Crispy Finish: For extra caramelization, broil the fish for 1-2 minutes after baking. Keep a close eye to avoid burning.
- Experiment with Fish: While black cod is the classic choice, you can also try halibut or lingcod for a different texture.
FAQs
1. Can I use other types of fish for this recipe?
Yes! While black cod is the traditional choice, halibut, sea bass, or even salmon are great alternatives.
2. Can I freeze the fish in the marinade?
Absolutely. You can freeze the marinated fish for up to 2 months. Thaw it overnight in the refrigerator before cooking.
3. How long does the marinade last in the refrigerator?
The marinade can be stored in an airtight container in the fridge for up to 1 week.
4. Do I need to remove the skin from the black cod?
No, the skin helps hold the fillet together during cooking and adds a crispy texture when seared.
5. What are the best sides to serve with this dish?
Steamed jasmine rice, pickled vegetables, miso soup, or sautéed bok choy are excellent accompaniments.
Conclusion
Nobu’s Miso Marinated Black Cod is an unforgettable dish that brings restaurant-quality flavor into your home. With its caramelized miso glaze and tender, flaky texture, this recipe is a surefire way to impress your guests or elevate a weeknight dinner.
For the best results, use premium fish like black cod fillets or explore the Sablefish Collection from Global Seafoods. Don’t forget to check out their YouTube channel for more seafood recipes and tips.
Please don’t forget to leave a review.
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