π About This Recipe
Inspired by the legendary Nobu Matsuhisa, this dish elevates the buttery richness of black cod (Sablefish) to heights of pure luxury. The fish undergoes a long soak in a sweet-and-savory white miso marinade, which caramelizes into a deep mahogany crust under the broiler while keeping the interior translucent and succulent. It is a masterclass in Japanese 'Washoku' philosophy, balancing fermented depth with the delicate natural oils of the deep-sea fish.
π₯ Ingredients
The Fish
- 4 pieces Black Cod Fillets (about 6-7 ounces each, skin-on and pin-bones removed)
The Miso Marinade
- 1/2 cup White Miso Paste (Shiro Miso provides the best sweetness)
- 1/3 cup Granulated Sugar (organic cane sugar works well)
- 3 tablespoons Mirin (Japanese sweet rice wine)
- 3 tablespoons Sake (dry Japanese rice wine)
- 1 teaspoon Fresh Ginger (finely grated)
For Garnish and Serving
- 4 stalks Hajikami Shoga (pickled pink ginger shoots)
- 2 stalks Scallions (curled in ice water or thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (black or white)
- 2 heads Bok Choy (baby bok choy, halved and steamed)
π¨βπ³ Instructions
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1
Pat the black cod fillets completely dry using paper towels. This is crucial for the marinade to adhere properly and for the fish to sear correctly later.
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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 seconds to evaporate the raw alcohol.
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3
Turn the heat down to low and whisk in the white miso paste until completely dissolved. Ensure there are no lumps.
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4
Add the sugar and grated ginger, whisking constantly until the sugar has fully dissolved and the mixture is smooth and glossy.
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5
Remove the marinade from the heat and let it cool completely to room temperature. Do not put the fish in hot marinade or it will begin to cook.
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6
Once cooled, coat the fish fillets thoroughly with the miso mixture in a non-reactive glass dish or a heavy-duty resealable plastic bag.
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7
Refrigerate and marinate for at least 24 hours, though 48 to 72 hours is recommended for the deepest flavor penetration.
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8
When ready to cook, preheat your oven to 400Β°F (200Β°C) and set the broiler to high.
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9
Gently wipe off the excess miso marinade from the fillets using your fingers. Leave a thin coating, but remove any thick globs as they will burn too quickly.
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10
Heat a light film of oil in a large oven-safe non-stick skillet over medium-high heat. Place the fish skin-side up first.
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11
Sear the fish for 2-3 minutes until the miso begins to caramelize and turn golden brown. Flip the fillets carefully using a wide spatula.
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12
Transfer the skillet to the oven and bake for 5-7 minutes. The fish is done when it flakes easily with a fork and the center is just opaque.
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13
For an extra-charred finish, move the skillet under the broiler for the last 60 seconds, watching closely to prevent burning.
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14
Remove from the oven and let the fish rest for 2 minutes before serving to allow the juices to redistribute.
π‘ Chef's Tips
Don't rush the marinating process; 48 hours is the 'sweet spot' where the salt and sugar transform the texture of the fish into something silkier. If you can't find black cod (Sablefish), Chilean Sea Bass is the best substitute, though it is slightly firmer. Use a non-stick pan or well-seasoned cast iron, as the high sugar content in the miso makes the fish prone to sticking. Always wipe off the excess marinade; if you leave too much on, it will create a black, bitter crust before the fish is cooked through. Ensure the fish is at room temperature for 20 minutes before cooking to ensure even heat distribution.
π½οΈ Serving Suggestions
Serve atop a bed of steamed jasmine rice or coconut rice to soak up the juices. Pair with ginger-sauteed bok choy or snap peas for a fresh, crunchy contrast. A chilled glass of Junmai Ginjo Sake or a dry Riesling cuts through the richness of the fish beautifully. Garnish with pickled ginger (Hajikami) to cleanse the palate between bites. Add a small dollop of yuzu kosho on the side for those who enjoy a spicy, citrusy kick.