Prep time
Total time
Flaky and tender fish inspired by the famous black miso cod at Nobu restaurant.
  • 2 lbs of black cod with skin
  • 2 cups of soy sauce (with the minimum sodium possible)
  • 2 tbsp of black miso paste
  • 1 tbsp of sake
  • Scallions to decor
  1. Cut fish in individual pieces
  2. Preheat sautéed pan on medium heat and combine miso, sake, and soy sauce
  3. Mix well until full incorporation.
  4. Let cool.
  5. In a large bowl dispose the fish cut in pieces and pour the cold sauce on it.
  6. Make sure every piece is covered
  7. Let sit in fridge for 2 days to 1 day.
  8. Preheat sautéed pan on high heat.
  9. Dispose fish face down (skin up!) and cook for 2-3 minutes until it starts to becoming brownish.
  10. Dispose in an oven proof pan skin down and cook at 400 degrees for 20 minutes or until flaky.
Recipe by My Organic Diary at