Miso Black Cod
Nobu-inspired saikyo miso marinated black cod
“The dish that made Nobu famous — silky black cod marinated for 72 hours in a sweet white miso glaze, then broiled until caramelized and served with pickled ginger and shiso.”
Ingredients
- Black cod (sablefish), 200g each2 fillets
- White (saikyo) miso paste200g
- Mirin3 tbsp
- Sake3 tbsp
- Sugar2 tbsp
- Pickled ginger (gari)To serve
- Shiso leaves2
- Toasted sesame seeds1 tsp
Method
- 1
Combine miso, mirin, sake, and sugar in a saucepan. Warm over low heat, stirring until sugar dissolves. Cool completely.
Pro tip: The marinade can be made weeks in advance and refrigerated — it only gets better with time.
- 2
Coat cod fillets generously with miso marinade. Wrap and refrigerate for 48–72 hours.
- 3
Preheat broiler to high. Scrape off excess marinade gently (residual is fine and adds flavor).
- 4
Place on a lined baking sheet. Broil for 8–10 minutes, watching carefully, until the glaze is deeply caramelized and bubbling.
- 5
Let rest for 2 minutes. Serve with pickled ginger, a shiso leaf, and a scatter of sesame seeds.
Pro tip: The fish should flake into buttery sheets. If it resists, give it another minute under the broiler.
Plating Tips
Place on a dark, textured plate to contrast the golden glaze
A single shiso leaf placed underneath adds color without clutter
Fan pickled ginger beside the fish for a pop of pink
Keep the presentation minimal — the caramelized surface is the star
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