Nobu's Miso Black Cod

Nobu's Miso Black Cod

Prep & Cook Time

  • Prep Time: 10 minutes (plus 2-3 days for marinating)
  • Cook Time: 15-20 minutes
  • Serves: 4 people

Ingredients:

  • For the Miso Marinade:
    • 3 tbsp white miso paste
    • 3 tbsp mirin
    • 2 tbsp sake
    • 3 tbsp granulated sugar
  • For the Black Cod:
  • To Garnish (Optional):
    • Pickled ginger
    • Scallions, thinly sliced
    • Lemon wedges

Instructions:

Step 1: Prepare the Miso Marinade

  1. Place a small saucepan on medium-low heat.
  2. Add 3 tbsp of white miso paste, 3 tbsp mirin, 2 tbsp sake, and 3 tbsp granulated sugar to the pan.
  3. Stir continuously using a whisk or wooden spoon until the sugar is completely dissolved and the mixture is smooth. Be careful not to let it boil, as this can alter the flavour.
  4. Remove the saucepan from heat and allow the marinade to cool completely. This step is crucial to avoid cooking the fish prematurely.

Step 2: Prepare the Black Cod

  1. Take the Larry’s Catch Wild Black Cod fillets out of the package and pat them dry with a paper towel. Drying helps the marinade stick better.
  2. Cut each fillet into 4 equal portions, aiming for pieces about 5 oz each. Use a sharp knife for clean cuts.

Step 3: Marinate the Black Cod

  1. Place the black cod portions into a shallow dish, airtight container, or resealable plastic bag.
  2. Generously spread the cooled miso marinade on all sides of the fish portions, ensuring each piece is well-coated.
  3. Cover the container or seal the bag tightly.
  4. Place the fish in the refrigerator to marinate for at least 2 days and up to 3 days. The longer marination time allows the fish to absorb the rich miso flavours.

Step 4: Prepare to Cook

  1. Preheat your oven to 400°F (200°C). If your oven has a broil function, you will use it at the end for a beautiful caramelized finish.
  2. Remove the marinated fish from the refrigerator and let it sit at room temperature for about 15-20 minutes. This ensures even cooking.
  3. Use a spoon or spatula to gently scrape off excess marinade from the fish. Too much marinade can burn during cooking.

Step 5: Cook the Black Cod

  1. Heat a non-stick, oven-safe skillet over medium heat. Add a small amount of cooking oil to lightly coat the pan.
  2. Place the black cod portions in the pan skin-side up. Sear for about 2-3 minutes, or until the top develops a golden-brown crust.
  3. Carefully flip the fish so it’s skin-side down, and sear for another 1-2 minutes.
  4. Transfer the skillet to the preheated oven. Bake for 5-7 minutes, depending on the thickness of the fish. The cod is done when it flakes easily with a fork.

Step 6: Broil for Caramelization (Optional)

  1. If your oven has a broil function, turn it on and broil the fish for 1-2 minutes at the end of baking. This step enhances the caramelization on the surface, giving the fish a slightly sweet, golden finish.
  2. Watch carefully to prevent burning.

Step 7: Plate and Serve

  1. Place each portion of the cooked black cod on a serving plate.
  2. Garnish with pickled ginger, thinly sliced scallions, or a lemon wedge for a fresh touch.
  3. Serve with steamed rice, sautéed greens, or your favourite sides.

Chef’s Tip:

  • To elevate the dish, you can drizzle a reduced glaze made from leftover marinade. Heat the marinade gently in a saucepan, stirring until slightly thickened.
  • Pair with a crisp white wine or sake for a truly gourmet experience.

Why Choose Larry’s Catch?

With Larry’s Catch, you’re getting sustainably sourced seafood from Canada’s pristine waters. Their Wild Black Cod is the ideal choice for this recipe, offering unmatched freshness and flavour.

Experience fine dining at home with the finest seafood, delivered straight to your door.

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