Black Cod with Miso

Adapted from Nobu: The Cookbook. Here is my further adaption because I do not believe that chefs actually use the real recipe in their books!

Note: Black Cod is not actually in the cod fish family. It looks like cod in that it is white, thick, and falls apart like cod. However, it has healthy Omega oils that make the fish melt in your mouth. It’s almost impossible to overcook. If you find it, buy it, and use this recipe.

You can substitute Cod, Halibut, or Chilean Sea Bass, but I have tried and there is no comparison to Black Cod.


Managing Partner


  • ⅓ cup sake (I like to use unfiltered sake, but you can use any)
  • ⅓ cup mirin (80mL)
  • ⅓ cup white miso paste (not red, but white or sweet miso works) (80mL)
  • 4 tablespoons granulated sugar
  • 4 (8oz) black cod fillets (900g)
  • high-heat oil (grapeseed)
  • splash of soy sauce


  1. Bring the sake and mirin to a boil in a medium saucepan over high heat.
  2. Boil for 20 seconds to evaporate the alcohol.
  3. Turn the heat down to low, add the miso paste, and whisk.
  4. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan.
  5. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  6. Reserve a 2-3 tbsp to use while serving.
  7. Cool and pour the rest into a ziplock with the fish. Put in fridge and flip a couple times a day for 3-5 days.
  8. To prepare, heat a pan on high with enough high-heat oil to cover bottom of pan.
  9. Let marinade drip off fish but don’t wipe off marinade and place in pan (skin side up, if applicable) to sear for 3 min.
  10. When you see the top caramelize, remove and place on baking sheet.
  11. When ready to serve, place sheet in oven at 400°F (200°C) for 5-10 min.
  12. Check that the fish flakes and it is done.
  13. Serve with a drizzle of the marinade that you set aside.

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