Nobu Matsuhisa's Black Cod with Miso
The most famous dish of Japanese chef Nobu Matsuhisa, served at Nobu restaurants worldwide: black cod marinated for two to three days in white miso, mirin, sake and sugar, then grilled and roasted until lacquered and caramelised. Silky, melting flesh balanced between sweetness and umami — just four ingredients for a world-class result.
Original recipe : Chef Nobu Matsuhisa — Hikari Miso
Ingredients
- 6 skinless black cod (sablefish) fillets, 170–200 g each, about 4 cm thick
- 3 tbsp mirin
- 3 tbsp sake
- 120 g white miso paste (about 1/2 cup)
- 65 g sugar (about 1/3 cup)
Method
- 1Bring the mirin and sake to a boil in a small saucepan to burn off the alcohol.
- 2Whisk in the miso until dissolved, then add the sugar and cook over moderate heat, whisking, until dissolved. Let cool.
- 3Coat the fillets in the marinade, cover and refrigerate for 2 to 3 days — the secret of the dish.
- 4On serving day, preheat the oven to 200 °C (400 °F) and heat a lightly oiled grill pan.
- 5Scrape excess marinade off the fillets and sear 2 minutes presentation-side down until nicely caramelised.
- 6Transfer to a baking sheet and roast about 10 minutes, until the flesh flakes.
- 7Serve at once, with a drizzle of reduced marinade if you like.
Tips & tricks
- The 2–3 day marinade is non-negotiable: it cures and seasons the fish in depth.
- Watch the sear: miso and sugar caramelise — and burn — quickly.
- No black cod? A thick cod loin works (slightly leaner texture).
Variations
- At Nobu the fish is served with pickled ginger stem (hajikami).
Storage
The raw fish can marinate up to 3 days refrigerated. Once cooked, eat immediately.
Ingredient substitutions
- Sugar : maple syrup, honey or coconut sugar.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Nobu Matsuhisa's Black Cod with Miso"?
Allow about 15 min of prep and 15 min of cooking, i.e. 30 min in total for 6 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Nobu Matsuhisa's Black Cod with Miso" ahead and store it?
The raw fish can marinate up to 3 days refrigerated. Once cooked, eat immediately.
How many servings does this recipe make?
The quantities are for 6 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
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