📝 About This Recipe
Inspired by the legendary Japanese preparation made famous by Chef Nobu Matsuhisa, this dish transforms buttery black cod into a caramelized masterpiece. The secret lies in a 48-hour marination process in a sweet-and-salty 'Den Miso' paste, which deeply seasons the fatty flakes of the fish. When broiled, the sugars in the marinade create a stunning charred crust that contrasts beautifully with the melt-in-your-mouth interior.
🥗 Ingredients
The Black Cod
- 4 pieces Black Cod Fillets (6-7 ounces each, skin-on and pin bones removed)
- 1 teaspoon Sea Salt (for drawing out moisture)
The Signature Miso Marinade (Den Miso)
- 1/2 cup White Miso Paste (Shiro miso provides the best balance of sweetness)
- 1/3 cup Granulated Sugar (essential for the caramelized crust)
- 3 tablespoons Sake (Japanese rice wine)
- 3 tablespoons Mirin (Japanese sweet rice wine)
- 1 teaspoon Ginger Juice (freshly squeezed from grated ginger)
For Garnish and Serving
- 4 stalks Hajikami Ginger (pickled young ginger shoots)
- 2 stalks Scallions (finely sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for a subtle crunch)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Pat the black cod fillets completely dry with paper towels. Lightly sprinkle both sides with sea salt and let sit for 30 minutes at room temperature to draw out excess moisture.
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2
While the fish rests, prepare the marinade. In a small saucepan over medium heat, bring the sake and mirin to a boil. Let it boil for 20-30 seconds to allow the alcohol to evaporate.
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3
Reduce the heat to low and whisk in the white miso paste until completely dissolved. Ensure there are no lumps remaining.
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4
Add the sugar and increase the heat slightly, whisking constantly until the sugar has fully dissolved and the marinade is smooth and glossy.
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5
Remove the marinade from the heat and stir in the ginger juice. Allow the mixture to cool completely to room temperature before using.
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6
Rinse the salt off the cod and pat it very dry again. This is crucial for the marinade to adhere properly.
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7
Place the cod in a non-reactive glass dish or a heavy-duty resealable bag. Pour the cooled miso marinade over the fish, ensuring every inch is thoroughly coated.
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8
Cover tightly and refrigerate for at least 24 hours, though 48 to 72 hours is recommended for the most intense flavor penetration.
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9
When ready to cook, preheat your oven to 400°F (200°C) and set your broiler to high. Line a baking sheet with parchment paper or a silicone mat.
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10
Remove the cod from the marinade. Using your fingers, gently wipe off the excess marinade so only a thin coating remains. Do not rinse the fish.
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11
Place the fillets on the baking sheet, skin-side down. Bake in the center of the oven for 10 minutes.
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12
Move the baking sheet to the top rack under the broiler. Watch closely for 2-3 minutes until the miso glaze bubbles and develops dark, charred 'beauty spots' on the surface.
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13
Remove from the oven when the fish flakes easily with a fork and the internal temperature reaches 145°F (63°C).
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14
Let the fish rest for 2 minutes. Plate carefully using a wide spatula to keep the delicate fillets intact.
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15
Garnish with a stalk of pickled ginger, a sprinkle of scallions, and sesame seeds. Serve immediately while the glaze is piping hot.
💡 Chef's Tips
Always use Black Cod (Sablefish) rather than true Cod; the high fat content is what allows it to stay moist under high heat. If you are short on time, 6 hours of marinating is the absolute minimum, but the texture will be less firm. Don't skip the step of boiling the sake and mirin, as the raw alcohol flavor can be too harsh for the delicate fish. Use a silpat or parchment paper because the sugar in the miso will burn on the tray and can be very difficult to clean. If the glaze is browning too fast before the fish is cooked through, tent it loosely with foil.
🍽️ Serving Suggestions
Serve alongside steamed short-grain Japanese rice to soak up any extra glaze. Pair with a side of stir-fried baby bok choy or charred broccolini with garlic. A crisp, chilled glass of Junmai Ginjo Sake or a dry Riesling cuts through the richness of the fish perfectly. For a modern touch, serve over a bed of creamy cauliflower purée. Include a small side of sunomono (Japanese cucumber salad) to provide a refreshing acidic contrast.