We only eat wild fish at home and I really have a hard time finding wild black miso cod in stores! I recently unexpectedly found it and bought 3 pounds!
The classic dish made with this fish is the miso marinade. I am a big fan of this dish and I always have it when I am eating in an asian fusion restaurant.
They apparently let it marinate for 2 days at Nobu restaurants to get this intense flavor. The fish is supposed to be very very tender, with a light crisp on top and very flaky.
Try it and enjoy!!
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BLACK MISO COD
- Prep Time: 1 hour
- Total Time: 1 hour
Description
Flaky and tender fish inspired by the famous black miso cod at Nobu restaurant.
Ingredients
Scale
- 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
Instructions
- Cut fish in individual pieces
- Preheat sautéed pan on medium heat and combine miso, sake, and soy sauce
- Mix well until full incorporation.
- Let cool.
- In a large bowl dispose the fish cut in pieces and pour the cold sauce on it.
- Make sure every piece is covered
- Let sit in fridge for 2 days to 1 day.
- Preheat sautéed pan on high heat.
- Dispose fish face down (skin up!) and cook for 2-3 minutes until it starts to becoming brownish.
- Dispose in an oven proof pan skin down and cook at 400 degrees for 20 minutes or until flaky.
We only eat sustainable seafood at home too – Canada has so many great fish options. I’m usually quite simple with how we eat it but I love the idea of marinating it ahead of time. I’m heading out for some sake and will make this recipe.
★★★★★
yes Canada is amazing for that! we eat only wild fish (and it’s pricey) but there is big difference 🙂 Hope you’ll like it!
This looks soooo yummy and really simple to make. I like that you marinade your fish for a day or two. It makes the fish much more flavourful. Thanks for sharing!
★★★★★
Kelly, this looks absolutely delicious! I’m a very plant based eater but do enjoy wild fish every so often (it’s difficult to find and pricey here in Alberta) but I’m going to Pin this for future reference the next time I come across a beautiful piece of black cod. Happy new year!
hi! Thanks for your lovely comment! I spent two months in Edmonton and it was pretty difficult to find fresh wild fish.. I was eating mostly frozen fish because it was the only one I could find.. Hope you’ll be more lucky than I am! xoxo
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