Buttery black cod marinated in sweet white miso, sake and mirin, then roasted until caramelised.
About this Japanese recipe
Marinating fish in sweet miso is a traditional Japanese technique known as saikyo-yaki, named after the sweet white miso of Kyoto. Rich, oily fish like black cod is ideal.
Ingredients you will need
The main ingredients are black cod (sablefish) fillets, white miso (saikyo miso), mirin, sake, sugar, pickled ginger. Exact quantities are in the recipe card below.
How long it takes
Allow 24 hr 22 min in total: 10 min of preparation, 12 min of cooking and 24 hr of resting, chilling or soaking. The recipe serves 4.
Inspired by Nobu Matsuhisa
Miso-marinated black cod is the dish most associated with Nobu Matsuhisa’s restaurants. This is our home version of the traditional Japanese method. Read our profile of Nobu Matsuhisa.
This is our own home-kitchen version of a classic dish. It is not Nobu Matsuhisa’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.
Miso-Marinated Black Cod
Ingredients
Method
- Bring the sake and mirin to a boil for 20 seconds. Lower the heat, whisk in the miso until smooth, then the sugar until dissolved. Cool completely.
- Pat the fish dry and coat with the marinade. Cover and refrigerate for 1–3 days.
- Heat the oven to 200°C and the grill to high.
- Wipe off excess marinade without rinsing.
- Grill the fish for 3–4 minutes until the surface browns, then bake for 8–10 minutes until it flakes.
- Serve with pickled ginger.