Equipment
* optional
Ingredients
Fish
- 4 black cod fillets, skin-on or off
Miso Glaze
- 80 g white miso paste, smooth
- 30 ml mirin
- 30 ml sake
- 25 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 214 kcal
- Protein
- 29 g
- Carbohydrates
- 15 g
- Fat
- 2 g
- Fiber
- 1 g
- Sugar
- 11 g
- Sodium
- 850 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 65 mg
- Potassium
- 664 mg
- Calcium
- 36 mg
- Iron
- 1.1 mg
- Magnesium
- 58 mg
- Phosphorus
- 337 mg
- Zinc
- 1.2 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.15 mg
- Niacin
- 3.3 mg
- Folate
- 14 mcg
- Water
- 136 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the black cod fillets completely dry with paper towels. Excess moisture will prevent the glaze from adhering and diluting the flavor.
In a small bowl, whisk together the white miso, mirin, sake, and sugar until the sugar is fully dissolved and the texture is smooth.
Brush or spoon the glaze generously over the top and sides of each fillet. Let them sit at room temperature for 30 minutes. This allows the salt in the miso to cure the fish slightly and flavors to penetrate.
While the fish marinates, preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil and lightly grease it to prevent sticking.
Place the fillets on the prepared baking sheet, skin-side down (if applicable). Bake for 10-12 minutes, or until the fish is opaque and begins to flake.
Switch the oven to 'Broil' (High). Move the baking sheet to the upper rack and broil for 2-3 minutes. Watch closely—the sugars in the miso can burn in seconds. You want a deep golden brown spotty caramelization (bubbling glaze).
Remove from oven and let rest for 2 minutes before serving. The internal temperature should reach at least 63°C (145°F).
Chef's Notes
- While this 'quick' version rests for 30 minutes, the traditional Nobu-style preparation involves marinating the fish for 2-3 days in the fridge. If you have time, extend the marinating step for deeper flavor.
- Black cod (Sablefish) is extremely rich in omega-3 fats, giving it a luxurious, buttery texture that is forgiving to cook. If unavailable, Chilean Sea Bass is the closest substitute.
- Make sure to use 'White Miso' (Shiro Miso) rather than Red Miso. Red miso is too salty and robust for this delicate preparation.
Storage
Refrigerator: 2 days — Best enjoyed immediately; reheat gently to avoid drying out.
Reheating: Warm in a 150°C/300°F oven for 5-8 minutes.
Troubleshooting
Glaze is burnt/blackened
Cause: Broiled too close to the heating element or for too long
Fix: Scrape off the burnt layer; the fish underneath is likely still moist
Prevention: Watch constantly during the broiling step; keep rack 6 inches from heat
Fish is rubbery or tough
Cause: Overcooked
Fix: Cannot be fixed; flake into a salad or soup to mask texture
Prevention: Check for flakiness early; black cod is fatty and forgiving but can still dry out
Cultural Context
Gindara no Saikyo Yaki (Miso Marinated Black Cod) is a traditional Japanese dish originating from Kyoto, popularized globally by Chef Nobu Matsuhisa. The technique uses the preservation properties of miso and sake lees to cure the fatty fish.
