I still remember the first time I tasted Nobu’s miso-glazed black cod, the way the caramelized top cracked like sugar and the flesh melted against the fork, and on a quiet Sunday afternoon I started testing a version at home that became my go-to Miso Cod Recipe Nobu, the kind of dish I make when I want a restaurant moment with minimal fuss and beautiful plating.
Why You’ll Love It
This recipe gives you that glossy, buttery miso cod flavor without dining out, perfect for a cozy dinner or a stylish weeknight where you want something impressive but manageable, it fits into a relaxed routine because the marinade does the heavy lifting and the short broil time keeps things fast, and guests always comment on the deep golden glaze and the clean balance of sweet, salty, and umami.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 4 black cod or sablefish fillets, about 6 ounces each, skin on
- 1/2 cup white miso paste (shiro miso)
- 1/2 cup mirin
- 1/4 cup sake
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil for broiling
- 2 cups cooked short grain white rice (about 1/2 cup per serving)
- 1 small cucumber, thinly sliced and quick pickled (optional)
- 1 lemon, halved and lightly charred
- 1 tablespoon toasted sesame seeds
- Small handful microgreens or thinly sliced scallion for garnish
Instructions
- Pat the fillets dry and place them skin side down in a shallow dish.
- In a small saucepan over low heat, combine miso, mirin, sake, sugar, and soy sauce, warm gently while whisking until sugar dissolves and the mixture is smooth, remove from heat and let cool to room temperature.
- Pour about two thirds of the cooled marinade over the fish, reserving the rest for glazing, cover and refrigerate for at least 30 minutes and up to 48 hours for deeper flavor.
- When ready to cook, preheat the broiler and position a rack about 6 inches from the heat source, line a baking sheet with foil and brush lightly with oil to prevent sticking.
- Remove excess marinade from the fillets so they sit evenly on the sheet, place fillets skin side down and pat a thin layer of reserved marinade on top of each for extra gloss.
- Broil for 8 to 12 minutes depending on thickness, watching closely until the top is deeply caramelized and the fish flakes easily with a fork, if browning too quickly lower the rack or finish in a 400 F oven for a few minutes.
- While the fish cooks, warm the rice and arrange quick pickled cucumber ribbons and charred lemon halves on plates.
- Transfer the cod to plates, spoon any pan juices carefully, sprinkle toasted sesame seeds and microgreens, serve immediately with rice and lemon.
Tips & Tricks
- Rinse excess marinade off the fish before broiling to prevent burning, leave a thin glaze for caramelization.
- Use a kitchen torch for targeted caramelization if your broiler is uneven.
- Pat the fillets dry before marinating to help the glaze adhere and caramelize better.
- Marinate longer for deeper flavor, but avoid more than 48 hours to prevent texture breakdown.
- Let the fish rest 1 minute after broiling to settle the juices, it will stay moist and slice cleanly.
- For consistent plating, use a small ring to shape the rice mound.
Serving Ideas
- Weeknight dinner with steamed rice and quick pickles for a simple, elegant meal.
- Date night plated with microgreens and a charred lemon for a restaurant feel.
- Small dinner party served family style with extra rice and a light salad.
- Bento lunch by packing cold slices of glazed cod with rice and pickles.
- Holiday dinner as a refined alternative to heavier mains.
Frequently Asked Questions
How long should I marinate the cod to get Nobu style flavor
For a good balance marinate 12 to 24 hours, that time lets the miso deeply infuse the fish while keeping the texture buttery, you can do as little as 30 minutes in a pinch or up to 48 hours for stronger flavor
Can I use other fish instead of black cod
Yes, use firm white fish like sea bass or halibut, but reduce marinating time to avoid over-salting and watch cooking times since lean fish cooks faster
Is it possible to freeze the marinated fish
You can freeze the fish in the marinade, wrapped tightly for up to 1 month, thaw overnight in the refrigerator before broiling and expect a slight texture change
My miso glaze is too salty what can I do
Balance saltiness by adding a touch more sugar or mirin to the leftover glaze, or serve with plain rice and a squeeze of citrus which helps mellow the perceived salt
Miso Cod Recipe Nobu
This recipe gives you that glossy, buttery miso cod flavor without dining out, perfect for a cozy dinner or a stylish weeknight where you want something impressive but manageable, it fits into a relaxed routine because the marinade does the heavy lifting and the short broil time keeps things fast, and guests always comment on the deep golden glaze and the clean balance of sweet, salty, and umami.
Ingredients
- 4 black cod or sablefish fillets, about 6 ounces each, skin on
- 1/2 cup white miso paste (shiro miso)
- 1/2 cup mirin
- 1/4 cup sake
- 3 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil for broiling
- 2 cups cooked short grain white rice (about 1/2 cup per serving)
- 1 small cucumber, thinly sliced and quick pickled (optional)
- 1 lemon, halved and lightly charred
- 1 tablespoon toasted sesame seeds
- Small handful microgreens or thinly sliced scallion for garnish
Instructions
- Pat the fillets dry and place them skin side down in a shallow dish.
- In a small saucepan over low heat, combine miso, mirin, sake, sugar, and soy sauce, warm gently while whisking until sugar dissolves and the mixture is smooth, remove from heat and let cool to room temperature.
- Pour about two thirds of the cooled marinade over the fish, reserving the rest for glazing, cover and refrigerate for at least 30 minutes and up to 48 hours for deeper flavor.
- When ready to cook, preheat the broiler and position a rack about 6 inches from the heat source, line a baking sheet with foil and brush lightly with oil to prevent sticking.
- Remove excess marinade from the fillets so they sit evenly on the sheet, place fillets skin side down and pat a thin layer of reserved marinade on top of each for extra gloss.
- Broil for 8 to 12 minutes depending on thickness, watching closely until the top is deeply caramelized and the fish flakes easily with a fork, if browning too quickly lower the rack or finish in a 400 F oven for a few minutes.
- While the fish cooks, warm the rice and arrange quick pickled cucumber ribbons and charred lemon halves on plates.
- Transfer the cod to plates, spoon any pan juices carefully, sprinkle toasted sesame seeds and microgreens, serve immediately with rice and lemon.
Conclusion
This Miso Cod Recipe Nobu brings a polished, restaurant-worthy dish into an approachable home kitchen, the glossy miso glaze and buttery fish feel indulgent while the prep remains straightforward, so give it a try with the marinating tips and plating ideas above and trust that small adjustments like shorter marinating or citrus accents will help you tailor the dish to your taste, enjoy the process and the beautiful results.
