My version of Miso Marinated Black Cod can easily be recreated in your own kitchen.
The first time I went to Nobu I had the Miso Marinated Black Cod. I loved the taste and the texture of the fish; it was thick and creamy yet still light and flaky. I’ve ordered the dish at other Asian and seafood restaurants and always found it to be delicious.
I looked up the recipe online but thought it required too much work. There’s boiling and mixing ingredients on the stove, and marinating fish for two to three days.
I’ve created my own version of this dish which I call Soy Marinated Black Cod. It takes about 1 minute to prepare and 25 minutes to cook.
Here are the ingredients:
extra virgin olive oil
seasoned rice wine vinegar
soy sauce (I prefer low sodium)
Sprinkle the bottom of a glass baking pan with olive oil. Place the black cod in the pan. Pour in equal parts of the seasoned rice wine vinegar and the soy sauce over the fish so that it coats the entire fish and leaves a thin amount of liquid in the bottom of the pan. Place the pan in a 325 degree oven for 25 minutes, or until the fish begins to flake at the center. Plate and serve!
I like marinating the fish as soon as I buy it to give it more time in the sauce before I cook it — though I’ve also cooked it right after and it still tasted great.
If you can’t find black cod you can substitute sea bass.