Nobu's Miso Black Cod

Black Cod with Miso

4.0

(1,129)

11 Reviews

Chef Nobu Matsuhisa's iconic, buttery miso cod recipe is both easy and elegant. This streamlined recipe delivers all the luxury and flavor in a fraction of the time.

Nobu Matsuhisa

Updated on March 11, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

30 mins

Marinate Time:

8 hrs

Total Time:

9 hrs

Yield:

6 servings

Frequently asked questions

Why is black cod so special?

Make no mistake: Black cod and cod are two very different fish. In fact, black cod is not a true cod but actually another name for sablefish. It's found in the northeastern Pacific Ocean, with the most sought-after fish coming from the frigid depths of Alaskan waters. Because the fish live in such cold temperatures, they have an especially high fat content, making for much richer, more flavorful meat than true cod (hence their nickname "butterfish"). That fattiness also safeguards the fish from becoming overcooked, so they're a joy to prepare at home.

Is black cod a sustainable fish?

Yes, black cod is plentiful and sustainable! As home to the world's largest black cod population, Alaska enforces tight regulations to prevent overfishing, ensuring the population remains at a healthy level. It helps that black cod mature quickly, spawn yearly, and have a lifespan of about 90 years.

Note from the Food & Wine Test Kitchen

A signature at Nobu restaurants, this sweet-savory miso black cod recipe has been cloned by chefs all over the world. Nobu's black cod with miso is made by marinating the fish in a large amount of sake-miso marinade for two to three days, but it's also spectacular if you marinate it only overnight in just enough sake and miso to coat, as we do here. If you'd like to make the marinade ahead of time, it can be refrigerated for up to a week.

How to cook this in an air fryer

To cook this dish in an air fryer: Preheat the air fryer to 400°F for 10 minutes. Lightly spray the air fryer basket with cooking spray. Remove the fillets from the marinade, and scrape the excess marinade off the fillets. Working with two fish fillets at a time, add the fillets to the basket, making sure to keep them centered. Air-fry the fish, undisturbed, until the fillets are browned in spots, flaky and cooked through, 7 to 8 minutes. Repeat with the remaining fillets, transfer to plates and serve.

Suggested pairing

Try this black cod dish with a spicy, full-bodied Gewürztraminer.

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Ingredients

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste (such as Yamajirushi)
1/3 cup granulated sugar
6 (6- to 7-ounce) skin-on black cod (sablefish) fillets (1 to 1 1/2 inches thick)
2 tablespoons vegetable oil
Pickled ginger (optional), for serving

Directions

Bring mirin and sake to a boil in a small saucepan over medium. Whisk in miso until thoroughly combined, about 1 minute. Add sugar; cook over medium, whisking constantly, until sugar dissolves, 1 to 2 minutes. Transfer marinade to a 9- x 13-inch baking dish; let cool completely, about 20 minutes. Add fillets to marinade, turning to coat. Cover and refrigerate at least 8 hours or up to 48 hours.
Preheat oven to broil with oven rack positioned 6 to 8 inches from heat. Heat oil in a large ovenproof skillet over high. Remove fillets from marinade; scrape off excess marinade. Discard marinade. Place fillets, skin side up, in skillet; cook over high, undisturbed, until flesh is browned, 2 to 3 minutes. Flip fillets. Transfer skillet to preheated oven, and broil until cod is flaky and cooked through, 4 to 6 minutes, watching fillets carefully to ensure they do not scorch. Transfer fillets, skin side down, to plates. Serve with pickled ginger, if desired.