The Trick to Making Nobu's Miso-Marinated Black Cod at Home | America's Test Kitchen

white miso

🥗Healthier: red miso

💰Cheaper: soy sauce

Red miso is lower in calories while maintaining umami flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness with fewer calories.

black cod

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is leaner while still rich in omega-3s.

Thaw the black cod fillets in the refrigerator until fully thawed.

Pat the cod fillets dry to remove excess moisture.

In a bowl, combine 1 cup of white miso, 2/3 cup of sugar, 1/3 cup of mirin, 1/4 cup of sake, and 3 tablespoons of soy sauce, and 1 tablespoon of toasted sesame oil.

Whisk the marinade together until smooth and all lumps are dissolved.

Place the cod fillets in a resealable bag and pour the marinade over the fish.

Squeeze out the air from the bag and seal it, ensuring the marinade coats the fish thoroughly.

Refrigerate the marinating fish for a minimum of 8 hours, preferably up to 24 hours.

Prepare a baking sheet with a wire rack lined with foil and sprayed with vegetable oil spray.

Preheat the broiler and set the rack about 8 inches from the broiler element.

Remove the cod from the marinade, leaving a thin film of marinade on the fish.

Place the cod on the prepared rack and broil for 8 to 12 minutes until the fish reaches an internal temperature of 125 degrees Fahrenheit.

While the fish is broiling, prepare scallion curls by slicing scallion greens thinly and soaking them in ice water until they curl.

Check the fish periodically, folding the foil around the edges if they start to darken too much.

Once cooked, remove the fish from the broiler and let it rest briefly.

Remove any pin bones from the fish before serving, if desired.

Serve the fish garnished with scallion curls and pickled ginger.

Cooking Techniques

Equipment Needed

Spice Level:

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