30 Minute Meal in 3 Days: Nobu’s Miso Cod

Kim Hamill

I was beyond happy to have my hubby home from his business trip. Yes I missed him very much, but, I also really need a good night sleep and I seem not be to able to sleep well without him. We live in a very - knock on wood - secure building, but I still hate to be alone. I triple lock the doors, barricade myself in our room, and sleep with scissors (not safe and not sane, I'm aware). So to keep busy, I planned his welcome home dinner. We love the Miso Black Cod from Nobu and when I found the recipe, I had to try it. The fish marinates for three days, but takes less than 30 minutes to actually make - which gives us much more time to do what my husband really wanted to do…. listen to me talk about Phillip Phillips all night.

Nobu's Miso-Marinated Black Cod Recipe

For the marinade (Nobu-style Saikyo Miso):
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar
4 black cod fillets, about 1/2 pound (230 g) each (chilean sea bass works too)

Two to three days beforehand, make the Nobu-style Saikyo Miso marinade and marinate the fish.
Bring the sake and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.

To cook the fish:
Preheat oven to 400°F. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on a grill pan (or some pan that can go into the over after), grill on stove-top until the surface of the fish turns brown. Then bake in oven for 10 to 15 minutes.

Recipe Source: The Kitchn ; Photo Source: Nobu



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