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Miso Marinated Black Cod a la Nobu with Salad Greens

Foolproof Miso Marinated Black Cod

This works best if you marinate this, then forget it or are meal planning for the week. Otherwise, who has 2 days?  Use black cod if you can find it, otherwise salmon, tuna, or even beef will work with the marinade. 
Course Main Course
Cuisine Japanese
Keyword black cod, fish, miso
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 214kcal


  • 1 lb black cod fillets skin on

Miso Marinade

  • 1/4 c sake
  • 1/4 c mirin
  • 1/4 c sugar
  • 1/3 c red miso paste see Note


  • Put sake, mirin, and sugar in a pot over medium high heat.  Bring to a boil and boil for 20 seconds to cook out the alcohol and dissolve sugar.  Remove from heat and whisk in miso paste.  Let cool to room temperature. 
  • Slice black cod fillets into 4 inch long pieces.  Cover with cooled miso marinade.  Leave for 2-3 days in the fridge. 
  • Preheat broiler.  Wipe off excess marinade from fish and place on a baking sheet sprayed with oil.  Broil on low for 7-10 minutes or until the fish just starts to black around the edges.  Remove pin bones if not already removed.


  1. Red or white miso paste can be used. If using white miso paste, reduce the quantity to 1/4c instead of 1/3c.
  2. If you don't want to remove the pin bones after cooking, you can pluck them out before hand with a fish tweezer
  3. If you can't find black cod, Chef Nobu recommends using salmon, tuna, or even beef.
  4. If you don't have 2-3 days to marinate the fish, marinate for as long as you have time for, even if it is just 15 minutes. 
  5. For a red wine pairing, try a French Cru Beaujolais.
Recipe adapted from Nobu the Cookbook by Nobuyuki Matsuhisa.  


Calories: 214kcal | Carbohydrates: 25g | Protein: 20g | Fat: 1g | Cholesterol: 53mg | Sodium: 1311mg | Potassium: 314mg | Fiber: 1g | Sugar: 17g | Vitamin A: 20IU | Calcium: 22mg | Iron: 0.8mg