Miso-Marinaded Black Cod Recipe (Nobu Copycat)

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We’re so excited to share this Nobu Black Cod Recipe with you! 

We just returned from an incredible trip to Japan. (If Japan is on your bucket list, don’t miss our guide on how to see the Japan Snow Monkeys).

We immersed ourselves in Japanese cuisine. From touring the iconic Tsukiji Outer Markets in Tokyo, to having traditional kaiseki at a Japanese ryokan, to trying all the street food at Dotonbori in Osaka, we were so inspired.

In America, most people think of Japanese food solely as sushi, which is not the case at all. 

We love all types of Japanese food and embraced other Japanese flavors prior to our trip,

Nobu Restaurant

We’ve dined at many Japanese restaurants, but this recipe pulls inspiration from when we dined at Nobu restaurant.

Nobu restaurants are actually located in 40 different luxury destinations all over the world.

We had the opportunity to experience the full tasting menu when we visited Nobu Restaurant in Cabo San Lucas. 

In addition to fresh sushi, and Japanese dishes, we were able to taste Nobu’s miso black cod. It’s a signature specialty of the restaurant.

While our variation is likely slightly different than the original recipe from Chef Nobu Matsuhisa, it uses the same techniques of a mirin and miso based marinade, a very long marinade timeline, and simple, yet delicate cooking process.

What is Black Cod?

Black cod, also known as sablefish, is a type of fish that is found in the North Pacific Ocean, off the coasts of Alaska, British Columbia, and Japan. 

Black cod is known for its rich, buttery flavor and delicate texture, and is often considered a delicacy in many parts of the world.

This variety is a deep-sea fish that can grow up to 3 feet in length and weigh up to 40 pounds. 

Its flesh is oily and high in omega-3 fatty acids, which are beneficial for heart health. 

The fish is typically harvested using longline fishing methods, and is often sold fresh or frozen as whole fish or in fillets.

Black cod can be prepared in a variety of ways, including grilling, smoking, or roasting. 

It is often marinated or brushed with a sweet and savory sauce made from miso, sake, and sugar, which gives it a distinctive flavor, and are all components of our recipe.

 It is also commonly used in sushi and sashimi dishes.

Black Cod Substitutes

If you are unable to find black cod, there are a few types of fish that can be used as substitutes. However, it’s important to note that the flavor and texture of the substitute fish may not be exactly the same as black cod. Here are a few options:

1. Sablefish: Sablefish is actually another name for black cod, so this is not a substitute for the fish itself. However, it’s possible that you may see sablefish labeled as such in certain regions. Keep this in mind when you’re looking for black cod at your local grocery store or fishmonger.
2. Chilean sea bass: This fish has a similar rich, buttery flavor and a firm, flaky texture, making it a good substitute for black cod. It’s actually our favorite fish (check out this Sauteed Sea Bass Recipe with Romesco Sauce if you’re also a sea bass lover). Note that Chilean sea bass can be expensive, so it is a less affordable substitute. 
3. Halibut: Halibut is a mild-flavored, firm-fleshed fish that is often used as a substitute for black cod. It doesn’t have the same buttery flavor as black cod, but it can be cooked in similar ways and still make for a delicious meal.

Nobu Black Cod Marinade

What makes this recipe unique is the marinade. 

The recipe is relatively fast and simple. The marinate is what brings in all the flavor to the dish.

You can marinade your fish for as short as 24 hours or as long as three days. The longer you marinade your black cod, the more flavorful the fish will be.

Here are some of the ingredients in the marinade:

• Sake: When selecting a sake for this miso marinade, pick a filtered sake, such as a junmai.
• Mirin: If you’re new to Japanese cooking, you might not have mirin on hand. Mirin is a Japanese rice wine vinegar and you can find mirin at most grocery stores. If all else fails you can always find mirin at an Asian grocery store or buy it online.
• Sugar: We used white sugar for this recipe. We contemplated trying out using brown sugar but since we were already using a deeper flavored miso, we were afraid that the brown sugar might be a bit too overpowering.
• Miso: Miso is a Japanese paste that is made from fermented soybeans. Miso can vary in flavor depending on the type of miso you use.

Types of Miso to Use

Miso is a traditional Japanese ingredient made from fermented soybeans and other grains, such as rice or barley. 

There are many different types of miso, each with its own unique flavor and characteristics. 

When you’re looking for miso, know that not every grocery store will carry miso. 

The widest selection of miso can be found at Asian grocery stores, but you should be able to find some varieties of miso at Whole Foods or here from online retailers.

In the traditional Nobu miso cod recipe, white miso is used. You can substitute for other types of miso, but know that the flavor will change based on the type of miso you select.

Here are some of the most common types of miso and how their flavors are unique:

1. White miso: Also known as shiro miso, white miso paste is made from soybeans and rice that have been fermented for a shorter period of time than other misos. It has a mild, slightly sweet flavor and a light color.
2. Yellow miso: Also called shinshu miso, this miso is made from soybeans and a higher percentage of rice than other misos. It is fermented for a longer period of time than white miso, but not as long as red miso. It has a light yellow color and a mild, slightly sweet flavor.
3. Red miso: Also known as aka miso, this miso is made from soybeans and a higher percentage of barley or other grains than other misos. It is fermented for a longer period of time than white or yellow miso, giving it a darker color and a stronger, more savory flavor.
4. Brown rice miso (Genmai miso): This miso is made from soybeans and brown rice that are fermented together. It has a nutty flavor and is often used in vegetarian and macrobiotic cooking.

If you have extra miso after this recipe, you might like this miso eggplant recipe.

What to Serve with Miso Black Cod

• Vegetables – A fresh green veggie side dish helps to offset the rich, buttery taste of the miso black cod. This recipe would be great with bok choy or even asparagus. We also highly recommend our Air Fryer Broccolini recipe.
• Rice – For a money-saving option, you can get away with serving smaller fish filets if you have a heartier, starchy side. Rice is a great side dish and ties to the asian flavors in the marinade.
• You may also want to check out this roundup of 40+ Incredible Sides for Fried Fish, even though this miso black cod recipe isn’t fried, you may find some side dish inspiration in that post.

Nobu Black Cod Recipe

Prep Time: 24 hours

Cook Time: 14 minutes

Serves: 4 fish filets

Ingredients:

• 4 black cod filets
• ¼ cup sake
• ¼ cup mirin
• ⅔ cup miso paste
• ⅓ cup sugar
• Sesame seeds, for garnish

Directions:

1. Start by preparing your fish. If previously frozen, be sure to thaw your black cod filets in the refrigerator the night before. If desired, you can brush your filets with some of the sake. This can help to remove some of the “fishiness” from the cod. Then, pat the filets dry with a paper towel. There is no need to season the filets directly, as the marinade has a lot of salty flavor and seasoning already.
2. In a small saucepan, start by boiling the sake for 30 seconds, this helps to remove the alcohol. Next, add in the mirin and stir in your miso paste. Finally, add your sugar and stir to combine.
3. Let the saucepan simmer for about 5 minutes so the marinate can reduce and thicken slightly. This will help to marry the flavors together.
4. Remove the marinade from heat and let it cool for 10 minutes to bring it close to room temperature.
5. Add the black cod to a shallow dish or bowl. We used a large baking dish. Completely cover the fish in the miso marinade, then cover with plastic wrap or use an airtight container with a tight lid.
6. Let the fish marinade for at least 24 hours, but preferably 2-3 days.
7. When it’s time to cook, preheat your oven to 325 degrees F.
8. Place a sheet of parchment paper on a baking sheet. Remove the black cod filets from the marinade, removing any excess marinade, and place them on the parchment paper, skin side down.
9. Place the baking sheet on the middle rack and bake for 8 minutes.
10. Then change your oven to broil and broil for 4-5 minutes. Watch this part of the cooking process carefully as ovens vary. You want a nice, slightly torched sear on the top of the fish, but you do not want to burn your black cod.
11. Finish by garnishing with sesame seeds. We also like to toss some microgreens in sesame oil and place it on the top of the filet for an elevated presentation.

Continue to Content

Nobu Black Cod Recipe

Yield: Serves 4

Prep Time: 1 day

Cook Time: 14 minutes

Total Time: 1 day 14 minutes

This Nobu Black Cod Recipe is a copycat of the miso-marinated fish you'll find at the top Japanese restaurant, Nobu.

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Ingredients

• 4 black cod filets
• ¼ cup sake
• ¼ cup mirin
• ⅔ cup miso paste
• ⅓ cup sugar
• Sesame seeds, for garnish

Instructions

1. Start by preparing your fish. If previously frozen, be sure to thaw your black cod filets in the refrigerator the night before. If desired, you can brush your filets with some of the sake. This can help to remove some of the “fishiness” from the cod. Then, pat the filets dry with a paper towel. There is no need to season the filets directly, as the marinade has a lot of salty flavor and seasoning already.
2. In a small saucepan, start by boiling the sake for 30 seconds, this helps to remove the alcohol. Next, add in the mirin and stir in your miso paste. Finally, add your sugar and stir to combine.
3. Let the saucepan simmer for about 5 minutes so the marinate can reduce and thicken slightly. This will help to marry the flavors together.
4. Remove the marinade from heat and let it cool for 10 minutes to bring it close to room temperature.
5. Add the black cod to a shallow dish or bowl. We used a large baking dish. Completely cover the fish in the miso marinade, then cover with plastic wrap or use an airtight container with a tight lid.
6. Let the fish marinade for at least 24 hours, but preferably 2-3 days.
7. When it’s time to cook, preheat your oven to 325 degrees F.
8. Place a sheet of parchment paper on a baking sheet. Remove the black cod filets from the marinade, removing any excess marinade, and place them on the parchment paper, skin side down.
9. Place the baking sheet on the middle rack and bake for 8 minutes.
10. Then change your oven to broil and broil for 4-5 minutes. Watch this part of the cooking process carefully as ovens vary. You want a nice, slightly torched sear on the top of the fish, but you do not want to burn your black cod.
11. Finish by garnishing with sesame seeds. We also like to toss some microgreens in sesame oil and place it on the top of the filet for an elevated presentation.

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Check Out These Other Tasty Fish Recipes:

• Rich and buttery, our Sauteed Sea Bass with Romesco Sauce is our all-time favorite fish recipe.
• Our easy Hawaiian Poke Recipe takes us back to our trip and The Best Things to Eat in Maui, Hawaii. This 10 minute recipe gives you the taste of Hawaii right at home!
• This 10 minute Air Fryer Tilapia Recipe is the perfect way to make delicious fish tacos at home in no time at all!

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