📝 About This Recipe
Inspired by the legendary Nobu Matsuhisa, this dish transforms buttery Sablefish (Black Cod) into a caramelized masterpiece of Japanese cuisine. The long marination process allows the sweet-savory white miso to penetrate the deep, fatty flakes of the fish, resulting in a melt-in-your-mouth texture. When kissed by the flame of a grill, the sugars in the marinade create a stunning charred lacquer that is the hallmark of high-end East Asian grilling.
🥗 Ingredients
The Fish
- 4 pieces Black Cod Fillets (approx. 6-7 oz each, skin-on and pin bones removed)
The Miso Cure
- 1/2 cup Saikyo Miso (Sweet White Miso) (ensure it is the pale, sweet variety)
- 3 tablespoons Granulated Sugar
- 3 tablespoons Sake (dry Japanese rice wine)
- 3 tablespoons Mirin (sweetened Japanese rice wine)
- 1 teaspoon Fresh Ginger (grated into a fine paste)
For Grilling and Garnish
- 2 tablespoons Neutral Oil (grapeseed or canola for the grill grates)
- 4 stalks Hajikami Shoga (pickled ginger sprouts for garnish)
- 2 stalks Scallions (curled in ice water)
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 1 Lime Wedges (cut into 4 pieces)
👨🍳 Instructions
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1
Pat the black cod fillets completely dry with paper towels. Removing excess moisture ensures the marinade adheres properly and the fish doesn't steam.
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2
In a small saucepan over medium heat, bring the sake and mirin to a boil. Let it boil for 20-30 seconds to evaporate the raw alcohol.
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3
Turn the heat to low and whisk in the white miso paste until smooth. Add the sugar and whisk constantly until the sugar is fully dissolved and the mixture is glossy.
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4
Remove the marinade from the heat, stir in the grated ginger, and let it cool completely to room temperature. Never apply warm marinade to raw fish.
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5
Once cooled, coat each fillet thoroughly with the miso mixture. Place the fish in a non-reactive glass dish or a gallon-sized Ziploc bag.
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6
Seal the container and refrigerate for at least 48 hours. For the most profound flavor, 72 hours is the gold standard for this recipe.
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7
When ready to cook, remove the fish from the refrigerator and gently wipe off the excess marinade with your fingers. Do not rinse the fish; a thin film of marinade should remain.
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8
Preheat your grill to medium-high heat. If using a charcoal grill, set it up for two-zone cooking (direct and indirect heat).
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9
Clean the grill grates thoroughly and oil them generously using a folded paper towel dipped in neutral oil to prevent sticking.
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10
Place the fillets on the grill, skin-side down first. Grill for 3-4 minutes until the skin is slightly charred and crisp.
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11
Carefully flip the fish using a wide fish spatula. Grill the flesh side for 3-5 minutes. Because of the sugar in the miso, the fish will caramelize and blacken quickly—watch it closely to prevent burning.
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12
The fish is done when it is opaque throughout and the flakes begin to separate easily when pressed. The internal temperature should reach 140°F (60°C).
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13
Remove from the grill and let rest for 2 minutes. Garnish with sesame seeds, curled scallions, and a stalk of pickled ginger.
💡 Chef's Tips
Use only 'Sablefish' (Black Cod); regular Atlantic or Pacific Cod is too lean and will fall apart. Do not skip the 48-hour marination; it is a chemical cure that changes the texture of the proteins. If the marinade is burning too fast on the grill, move the fish to the indirect heat side and close the lid to finish cooking. Wiping off the excess marinade is crucial—if there is too much, it will flare up and create a bitter soot on the fish. If you don't have an outdoor grill, you can achieve similar results using a cast-iron grill pan or a broiler.
🍽️ Serving Suggestions
Serve alongside steamed short-grain Japanese rice seasoned with a little furikake. Pair with a crisp, chilled Junmai Ginjo Sake or a dry Riesling to cut through the richness. Add a side of blistered Shishito peppers or sesame-dressed bok choy for a complete meal. A light dashi-based miso soup serves as an excellent starter to this rich main course. Provide fresh lemon or lime wedges to add a necessary acidic brightness to the buttery fat of the cod.