Alaskan Black Cod with Miso from Nobu features tender, flaky black cod marinated in a sweet and savory miso glaze, then broiled to a caramelized golden finish, offering a rich umami flavor and a beautifully glazed, glossy appearance.
Equipments
- Mixing bowl
- Whisk
- Measuring spoons
- Measuring cups
- Baking dish or shallow tray
- Plastic wrap or airtight container
- Tongs
- Broiler pan or baking sheet
- Parchment paper (optional)
- Fish spatula
- Basting brush (optional)
- Serving platter
Ingredients
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons granulated sugar
- 4 (6-ounce) black cod fillets
White miso paste is a key ingredient that provides the dish with its signature sweet and savory flavor, so choosing a high-quality, authentic white miso is essential for the best taste. Sake and mirin contribute delicate sweetness and depth to the marinade; using genuine Japanese varieties will enhance the umami profile of your dish. Granulated sugar balances the salty richness of the miso, and measuring it precisely ensures the glaze caramelizes perfectly without burning. When selecting black cod fillets, opt for fresh, sashimi-grade fish to achieve a tender and flaky texture after broiling. Your Alaskan Black Cod with Miso from Nobu copycat menu will shine brightest when all ingredients are thoughtfully chosen and prepared with care.
Instructions
- Instructions:
- In a mixing bowl, whisk together sake, mirin, white miso paste, and granulated sugar until smooth.
- Place black cod fillets in a baking dish or shallow tray.
- Pour miso marinade over fillets, ensuring they are fully coated.
- Cover with plastic wrap or transfer to an airtight container.
- Refrigerate and marinate for 24 to 48 hours.
- Preheat broiler on high.
- Line broiler pan or baking sheet with parchment paper (optional).
- Remove cod from marinade and gently wipe off excess; do not rinse.
- Place fillets on broiler pan or baking sheet, skin-side down.
- Broil for 8-10 minutes, until cod is golden and caramelized, basting with additional marinade once, if desired.
- Carefully transfer cooked fillets to serving platter using a fish spatula.
- Serve immediately.
Substitution
Alaskan Black Cod with Miso from Nobu copycat menu offers a rich umami flavor with tender, flaky fish and a sweet-savory miso glaze. White miso paste can be substituted with yellow or red miso for a different intensity of flavor, although white miso provides the traditional mild sweetness essential to the dish. If sake is unavailable, dry sherry or a light rice wine vinegar mixed with water can be used as an alternative to maintain the delicate balance of flavors. When broiling, make sure your oven rack is positioned close to the heating element to achieve the perfect caramelized glaze without overcooking the fish. Your use of a fish spatula will help in gently turning or serving the black cod without breaking the fillets.
Tips
Ensure your black cod fillets are fresh and properly thawed before marinating, as this affects texture and flavor absorption. When whisking your miso glaze, mix sake, mirin, white miso paste, and sugar until completely smooth to create an even marinade. Avoid rinsing the cod after marinating; gently wiping off excess glaze helps maintain the caramelized finish during broiling. Use a fish spatula to transfer the delicate fillets from broiler to platter, preserving their tender, flaky texture and glossy appearance.
Nutritions
Alaskan Black Cod with Miso offers a nutrient-rich seafood option high in protein and omega-3 fatty acids, which support heart health and brain function. The miso glaze adds a source of probiotics and essential minerals like zinc and manganese, enhancing digestive health and immune support. This dish is relatively low in calories while providing beneficial amino acids and antioxidants from its fermentation process. You can enjoy a flavorful and healthful meal with a balanced combination of macronutrients and micronutrients from these fresh ingredients.
Storage
Store your Alaskan Black Cod with Miso marinated fillets in an airtight container or covered with plastic wrap to maintain freshness and prevent odor transfer in the refrigerator. Keep the marinated fish chilled for 24 to 48 hours before cooking to allow the flavors to fully develop. After broiling, consume the cod immediately for optimal flavor and texture, as the caramelized glaze may lose its quality if refrigerated and reheated.
Variation or Alternatives
You can swap black cod with other fatty fish like Chilean sea bass or salmon, which also absorb the miso marinade well. For a different flavor profile, incorporate a tablespoon of ginger or garlic into the marinade to add depth. Instead of broiling, try baking at 400degF for 12-15 minutes for a gentler cooking approach that keeps the fish moist. Using a silicone baking mat instead of parchment paper can enhance easy cleanup and prevent sticking.
Allergies
Alaskan Black Cod with Miso contains ingredients like sake and mirin that may contain trace amounts of gluten, potentially triggering reactions in individuals with gluten intolerance. White miso paste is made from fermented soybeans, posing a risk for those allergic to soy products. Your sensitivity to these components should be considered before consuming this dish.
Why this recipe?
Alaskan Black Cod with Miso from Nobu is renowned for its rich, buttery texture and perfectly balanced umami flavor, achieved through a delicate miso marinade. The fish's tender, flaky quality melts in your mouth, offering an exquisite culinary experience that has made it a signature dish. Replicating this recipe allows you to enjoy the luxurious taste of Nobu at home while tailoring the seasoning to your preference. Your effort in creating this dish ensures a gourmet dining experience without needing to visit the restaurant.