Misi Black Cod Recipe -

This is my favourite dish of all time ? ?? The flavour of this is just out of this world, buttery, sweet, savoury… oh I just wished I had more of it! Goes perfect with just rice. That’s it. It’s the perfect meal. Just perfect.

I first tried this dish at a Japanese restaurant in London a few years ago, and I have been hooked ever since! Many restaurants now make this and it usually costs a fortune, so glad I know how to make this at home now. This version of miso black cod was first made famous by Nobu, a recipe which is a sweeter version of the traditional Japanese recipe. Also, did you know black cod is not cod at all, it’s sablefish.

You can find Nobu’s recipe online now but I’ve written it below in case you want to make this heavenly dish (it’s mostly for me ?). It’s a fairly simple dish to make, although I did make a mistake by not putting the baking tray on the top shelf idiot! as there is meant to be more charring on the top, luckily I came to my senses and put it at the top in the last 3 minutes….lesson learnt for next time!

Marinade (enough for 2-3 fillets of sablefish)
3 tbsp white Miso (recipe called for 4tbsp but I only had 3 and it tasted fine)
3 tbsp sugar
1/4 cup sake
1/4 cup mirin

1. In a pot, boil sake and mirin until it reduces about 1/3. Then add miso and sugar and continuously stir on low heat for about 5 minutes. Let it cool completely.

2. Reserve some of the marinade to use for dipping sauce.

3. Marinate the fish for at least 24 hours, and up to 3 days. (More time the bigger your fillet!)

4. Heat grill to 200 degrees celcius, remove excess marinade from fish and place on a baking tray, and cook for 10 minutes on top rack.

5. Remove from oven and let it rest for 5 minutes before serving with the marinade you set aside for sauce.

6. Serve with rice, it’s perfect!

7. Last Step: Please ‘SHARE’ To Pass On This Recipe to a Friend Or Family Member.