Miso Black Cod

Menu Part: 
Cuisine Type: 

One of Nobu's signature dishes--black miso cod is pure seduction to one's palette. The resulting fish is tender and moist with a hint of salty, sweet, slightly caramelized goodness.


3 cups Nobu-style Saikyo Miso (below)
2 black cod fillets
4 stalks hajikami ginger
1 tbsp. rice wine vinegar
Sea salt

Nobu-style Saikyo Miso
1 cup sake
1/2 cup mirin
2 cups white miso paste
1 1/4 cups granulated sugar


Nobu-style Saikyo Miso

  1. Bring sake and mirin to boil in med. saucepan over high heat. Boil 20 sec. to evaporate alcohol.
  2. Reduce heat; stir in miso until dissolved completely. Turn heat to high. Add sugar, stirring constantly, until completely dissolved. Cool.

Miso Black Cod

  1. Pat cod fillets thoroughly dry. Slather fish with Saikyo Miso, reserving any extra. Place fish in nonreactive dish; cover with plastic wrap. Refrigerate for 2 to 3 days.
  2. Meanwhile, prepare hajikami ginger: Clean stalks and cut into 6-in. lengths. In large pot, bring 4 cups water and vinegar to a boil. Briefly plunge ginger into boiling water; drain and sprinkle thoroughly with sea salt; let cool. Steep 12 hr. in ama-zu.
  3. Preheat oven to 400°F. Preheat grill or broiler. Lightly wipe off any excess miso clinging to cod; do not rinse. Grill or broil fish until surface browns. Place fish in oven; bake 10 to 15 min.
  4. Arrange cod on plates and garnish with hajikami and a few drops Saikyo Miso.
Source: Nobu Restaurant

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