Miso- and Soy-Glazed Black Cod

Nobu-inspired Black Cod

Miso- and Soy-Glazed Black Cod

Serves: 4 | Difficulty:

Inspired by many delicious meals at Nobu in New York, this dish really highlights the impeccable black cod from Sitka. Black cod is delicate and quite fatty. The salty miso and soy stand up to the richness while the sweetness of the mirin complements the mellow flavor of the fish. While this dish might seem difficult if you eat it out at a restaurant, this is an easy way to prepare black cod and impress yourself in the kitchen.


¼ cup mirin
⅓ cup soy sauce
1 tablespoon brown sugar
¼ cup white or yellow miso paste
4 8-ounce black cod fillets

For the Black Cod

Whisk mirin, soy, brown sugar, and miso paste together in a shallow dish. Pat fillets dry and lay in the dish skin-side up. Marinate your fish in this mixture for at least 2 hours, but the longer the better. At Nobu, they marinate for a few days. We aren’t opposed to letting your fish thaw overnight in a Ziploc bag with this mixture and making it the next night for dinner.

When your fish has marinated, remove from the dish, leaving the fish coated with a thin layer of the miso mixture. Preheat your broiler on high, and place a rack about 6 inches from the heat source. Place skin-side up on a foil-lined baking sheet (the miso mixture is sticky so it will adhere to an unlined tray). Broil 3-4 minutes until the miso mixture has dried and started to bubble. Gently flip fish and broil the flesh side of the fish for an additional 3-4 minutes until the mixture has bubbled and the fish begins to flake.

We served our miso over white rice and some wilted spinach tossed with sesame oil, sea salt, and sesame seeds.