janet @ the taste space

Miso Glazed Black Cod

In Mains (Fish) on May 28, 2010 at 6:51 AM

This is another super simple show-stopper of a dish (even simpler than the sinfully delicious mushroom bourguignon) but you need a bit of advance prep. Or in my case, the 5 day miso marinade was perfect when I spotted black cod on sale but already had my meals planned for the beginning of the week. Once you buy fish, you need to cook it soon. But you can wait a bit while it marinades in miso.

This is the popular Black Cod with Miso, made famous by Nobu.  I was excited to try it at home after I had it at an overpriced Toronto restaurant, since it was darn tasty. Incredibly tasty! Flaky, buttery, melt-in-your-mouth fish with a sweet and salty miso sauce. Absolutely heavenly. I knew I could recreate heaven in my kitchen, so off I went.

There are a few recipes for black cod with miso, but I eventually picked something that didn’t call for a pound of miso but still came courtesy of Nobu Matsuhisa. It was in Food & Wine (July 2008).

I ended up skipping the the step to grill the fish, and ended up baking the fish for around 20 minutes. The fish was really good but not as mouth-watering as what I had at the Spice Route.  I suppose that is why you pay $23 for the teeniest piece of fish. Next time, I will try to follow the recipe a bit more closely to see if that helps lock in the juices. Don’t get me wrong, it was still delicious (and pleased even fish haters), I just know it can be better. I am salivating just thinking about the next time. 🙂

This is my submission to Ivonne at Cream Puffs in Venice for Magazine Mondays.

Miso Glazed Black Cod

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick

1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight for up to 5 days.

2. Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes (I didn’t do this step). Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.

Serves 6.

  1. You have tweaked my curiosity ! I really feel like I must taste this now!

  2. Buying fish always makes me so anxious because I know I have to use it within a day or so! I’m glad I’m not the only one who feels that way.

    This miso marinade sounds delicious. I love the flavor of miso…such umami-infused goodness!

  3. I have never cooked cod. But seeing this, i think i need to get over my fear of trying our fishes i haven’t.

  4. I had Black Cod at Nobu in Miami and I still remember how delicious it was. This looks gorgeous!

  5. […] Janet of The Taste Space made Blueberry Rhubarb Cranberry Crisp with Pistachio Crust from the June 1999 issue of Gourmet. Earlier, she made a Miso Glazed Black Cod from the July 2008 issue of Food & Wine. […]

  6. Black cod is awesome!!! I always see this recipe (never had it) and wonder why people always have to put a sauce on this buttery delicious (on it’s own) fish… try just simply broiling sometime, you’ll be pleasantly surprised for sure!

  7. Yum! Don’t you just love Black Cod?

    Here’s a recipe I recently made that was also quick and oh-so-good.

    Seared Black Cod served on Pommes Paillasson topped with Chanterelles


  8. […] make baked eggplant with miso, which I adored at restos and could easily make at home. I also made miso-crusted black cod and a few other dishes which were great but then I went to Turkey… and forgot about […]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: