There’s a reason why chef Nobu Matsuhisa’s restaurants are amongst some of the most renowned in the world. The food is iconic! One of the most famous dishes is Nobu’s Miso-Marinated Black Miso Cod . It’s personally my favorite and I order it every time I’m there.
I never thought about recreating this recipe until I came across @julesfood post on Instagram. I’ve boasted about her food blog on here before- I’d be lying if I said I didn’t look at her feed 2x a day.
Let me start off by saying OH MY GOD THIS RECIPE CAME OUT SO AMAZING.
Pasquale licked his plate clean and even polished the extra I made for his lunch the next day.
*side note* I subbed out cod for Chilean sea bass.
I seldomly cook fish- it’s just something I would prefer to order at a restaurant. I was especially intimidated by sea bass- like this fish is way too expensive to fuck up, you know what I mean? I decided my first time preparing it I was going to go all in or nothing.
Believe it or not, the recipe was insanely easy and only required 5 ingredients for the marinade. It was actually more tedious to find the items than it was to put it together. I found everything at Whole Foods in the Asian aisle – besides the sake (alcohol).
HOT TIP: the white miso paste is in the refrigerated dairy aisle near the vegan options. It took me 20 minutes of roaming around the store to finally figure that out.
The recipe called for refrigerating the marinated fish for 3-4 days but something about that seemed.. off-putting? So I chilled it for 4 hours and it came out perfect- so up to you.
Also, the original Nobu cod recipe calls for only 4 ingredients but I added by own little twist to it which I’ll share with you guys below.
MAKE IT AT HOME
|Prep Time||15 minutes|
|Cook Time||20 minutes|
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar I used organic coconut sugar
- 3 tablespoons soy sauce the extra ingredient I added to give recipe an original twist
- Two to 3 days beforehand (at minimum, 4 hours) make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Add soy sauce and blend in. Remove from heat once ingredients are fully dissolved. Cool to room temperature.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork. Depending on the size of the filet it will require different cook times. Mine was 1.7 lb and required 20-25 minutes until it was crisp/flakey.
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