I have had the luxury of eating this infamous dish a few times. I have eaten in Nobu Restaurants twice - once in Milan, Italy, and Cabo San Lucas at the Nobu Hotel. I know the flavor of miso glazed cod well, and this recipe is a great copycat for the ultimate Sablefish recipe.
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This Japanese-inspired Miso Glazed Black Cod recipe has a winning combination of sweet and savory flavors that makes any day feel like a celebration. This Asian cod recipe has all the wonderful flavors of traditional Japanese cuisine but with a hint of sweetness from the miso glaze.
Made famous by Chef Nobu Matsuhisa, this classic dish has become a staple in Japanese restaurants worldwide. It takes advantage of one of Japan's best ingredients – black cod.
What is black cod?
Also called sablefish. Black cod is an oily, mild-flavored fish that's high in omega-3 fatty acids, making it a great alternative to salmon or tuna when it comes to cooking up something special. The rich flavor and buttery texture of the fish fillets pair perfectly with miso.
Why you will love this Miso Glazed Cod recipe
- This is a great copycat of Nobu's famous Sablefish (Black Cod) - except no need to marinate overnight to 48 hours.
- Great for entertaining. This dish is great for holiday parties or any get-together.
- Ready in 20 minutes. Less time in the kitchen and more time to eat and hang with your family.
- A healthy dish that’s packed with flavor. Enjoy a delicious meal without worrying about calories.
- Super versatile. Not a fan of black cod? You can easily substitute it with salmon, sea bass, or other white fish.
Ingredients and Substitutions
Black cod - Also known as sablefish, the distinct flavor and silky texture of black cod make it a great choice for this recipe. You can use other cod species for this recipe, but black cod is the most common. If you can't find black cod, you can sub for Chilean Sea Bass, which is equally delicious.
Red miso paste - Miso mixture adds extra flavor and helps lock in moisture while cooking. You can use any miso, like yellow or white miso paste. I prefer the red miso because of the color.
Sake - This is a traditional Japanese beverage made from fermented rice. You can substitute it with Chinese rice wine, although the flavor will differ. Some recipes use sake lees, a by-product of the sake brewing process, which is usually added to marinades in Japanese dishes.
Mirin - A sweet Japanese rice wine that gives this miso cod recipe a lovely, sweet yet complex flavor. It's worth investing in good quality mirin, but if you can't find it, you can substitute it with dry white wine and sugar.
White sugar - To sweeten the miso glaze, you can use either white or brown sugar.
Optional: sesame oil, sesame seeds, soy sauce
Simmer the miso sauce until it is a thick consistency.
Drizzle some of the sauce and broil.
Do it again until you get a caramalized top.
Broiling is the best way to cully cook the cod without overcooking it and having that caramalized top.
Equipment
- small or medium saucepan
- sheet pan or baking tray
- aluminum foil
- kitchen brush
- paper towels for drying the fish
TIPS FOR MAKING THE BEST MISO GLAZED BLACK COD
- Use aluminum foil instead of parchment paper, as it's less likely to burn while broiling. Parchment paper might burn while broiling.
- A combination of dry white wine and sugar can be used as a substitute to mirin.
- Don’t forget to preheat your oven before broiling the black cod.
STORAGE & reheating TIPS
Storing this Asian cod recipe is easy.
STORE – store the leftovers in an airtight container for up to 1 day in the fridge.
REHEAT – reheat in a microwave or the oven to evenly heat the tender black cod.
WHAT TO SERVE WITH MISO GLAZED COD
- Jasmine rice or brown rice
- Cauliflower Rice
- Steamed baby bok choy
- Sesame Cucumber Salad
- Sesame Braised Cabbage
- Garlic Braised Kale
MORE MISO MARINADE RECIPES
Miso Glazed Black Cod - FAQS
Black cod has a mild, savory flavor that pairs well with the slight sweetness and umami of the miso glaze. The fish has a delicate texture and mild flavor, so it's perfect for soaking up all those wonderful flavors from the miso glaze.
Among all the types of white fish, black cod stands out because it has the highest amount of omega-3 fatty acids, which is even higher than other species of salmon.
Yes, black cod has white, fatty, and delicate flesh, while cod also has white meat but is flakier and leaner. They both have mild flavors, like most types of white fish.
More delicious seafood recipe
Miso Glazed Black Cod (Nobu Copycat)
- Total Time: 30 minutes
- Yield: 2-4 1x
Ingredients
Instructions
- In a small saucepan, on medium heat, heat your sake, mirin, red miso paste, and white sugar.
- Bring to a slight boil and remove from heat after 10 minutes or until your sugar has dissolved. The sauce should be thick.
- Preheat the broiler. Make sure the oven rack is 6 inches away from the broiler.
- Line your baking sheet with foil. The foil will make cleaning easy.
- Place fish onto the tray. Use paper towels to dry the fish.
- Pour half of the sauce on the fish. Broil fish for 3 minutes.
- After 3 minutes, remove the tray and pour the remaining sauce on the fish.
- Put it back under the broiler. Broil for another 8-10 minutes. You should get a lovely caramelized fish.
- Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: mains
- Method: broiling
- Cuisine: asian
Ben says
sounds great but what temperature should the oven be on?
Vlad says
That's broiler. There is no temperature when using broiler.
Carmen Spillette says
Correct. Thank you for the clarification.
Opal says
😋😋😋
Juniper W says
Feels like im in a japanese resto 🤗
Ken says
Looks good, Im thinking what can i pair with these?
Mahoney says
Loved the glazed thing , amma try this on other fishes 😁
Liv says
Dish turned out flavorful and perfectly cooked. Excited to try more of your recipes ❤️
Carr says
Bussin
Maria says
New follower here. Thanks, Carmen!
Paul says
Can I use regular cod rather than black cod? and can iI also it on salmon?
Carmen Spillette says
I dont see a reason why not? I have tried it with a cod before and it turned out great. Salmon might work as well.
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