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If you've ever dined at a Nobu restaurant, chances are you've tried their famous Miso Marinated Black Cod. This dish has become synonymous with the restaurant and is a favorite among diners. While the recipe may seem complex, it's surprisingly easy to make at home. Here's how.
In a small saucepan, combine the sake and mirin and bring to a boil. Cook for 20 seconds to burn off the alcohol.
Add the miso paste and sugar to the saucepan and whisk until smooth.
Remove from heat and let the marinade cool to room temperature.
Pat the black cod fillets dry with a paper towel and place them in a resealable plastic bag.
Pour the marinade into the bag, making sure the fish is fully coated. Seal the bag and refrigerate for at least 2 days.
When you're ready to cook the fish, preheat your oven to 400°F.
Remove the fish from the marinade and wipe off any excess.
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil to the skillet and swirl to coat.
Place the black cod fillets in the skillet and cook for 2-3 minutes until the bottom is golden brown.
Flip the fillets over and transfer the skillet to the preheated oven.
Bake for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve hot with your favorite sides.
A: While black cod is the traditional fish used in this dish, you can substitute it with other white fish like halibut or sea bass.
A: You can keep the marinade in the fridge for up to a week.
A: Yes, you can freeze the fish in the marinade for up to 2 months. Thaw in the fridge overnight before cooking.
Now that you know how to make Nobu's famous Miso Marinated Black Cod, you can impress your friends and family with this restaurant-quality dish. While the recipe does require some patience in the marinating process, the end result is well worth the wait. Serve it up with your favorite sides and enjoy!
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