I don’t know if there is a seafood recipe more iconic than Nobu’s miso black cod. It’s flaky, buttery, melts in your mouth, and feels super fancy. So when I learned that it could be made at home with just 5 ingredients, I was all in! Truly the hardest part of the recipe is waiting a couple days for it to marinate, but other than that, it’s easy as can be. This recipe is such a delicious way to elevate cooking at home — you’ll feel like you’re at a Nobu dinner (but without the major price tag). I love it served over white rice with some garlicky bok choy. To see a step-by-step reel of the recipe, click here. Let me know if you try this one out, I know you’ll love it!
Ingredients
Serves 4.
For the cod:
4 black cod fillets (about 6 oz each)
1/4 cup sake
1/4 cup mirin
1/3 cup white miso paste
3 tbsp cane sugar
For the Bok Choy:
4 baby bok choy, halved lengthwise
2 garlic cloves, minced
2 tbsp extra virgin olive oil or avocado oil
Salt & pepper to taste
Instructions
For the cod:
- 2-3 days before you’re planning to serve the cod, make the marinade. In a small saucepan, bring sake and mirin to a boil. Simmer for 30 seconds to burn off the alcohol.
- Lower heat, add miso paste, and whisk until smooth. Stir in sugar and cook until dissolved. Remove from heat and let cool.
- Place cod fillets in a dish. Once the marinade is cool, pour it over the cod fillets. Cover the dish with a tight-fitting lid or tightly with plastic wrap. Marinate 2–3 days in the fridge.
- When ready to cook, set oven to broil on high with an oven rack about 6-8 inches from the broiler. Line a baking sheet with foil (don’t use parchment like I did). Place the marinated cod on the baking sheet and set it under the broiler.
- Broil for about 7-10 minutes until caramelized. Time will depend on the size of the fillets, but a good way to check is to use an internal meat thermometer – it’s done at 145°F.
- Serve over jasmine rice with garlicky bok choy (recipe below).
For the Bok Choy:
- Heat oil in a large skillet over medium heat.
- Add the halved bok choy, cut side down, and cook for 2-3 minutes.
- Add minced garlic and season with salt and pepper. Sauté for about a minute, then flip the bok choy to cook for another 2 minutes on the other side until tender.
