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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2

A CookTale

Of the very many fish preparations we do, not one can compare to this. I believe that this
is “Nobu’s Gift To the Food World”. I find it such a delight to take a raw piece of Black Cod and with little effort and a few steps have it transform into this wonderful topnotch taste treat. Since the publication of the Nobu cookbook in September 2001, I’ll bet I’ve prepared this at least two dozen times, and its always been outstanding. Black Cod, actually Sable fish, is not easy to procure, but when you see it, I suggest you take it home.


1/4 cup of Mirin
1/4 cup of Sake
1/3 cup of White Miso Paste
4 TB of Sugar
2 6-to-7 oz of Black Cod Fillets (skin on, 1-1/2″ thick)
1 TB of Peanut Oil
Scallions (thinly sliced)
Pickled Ginger


1. In a small saucepan, bring the Mirin & Sake to a boil. Whisk in the Miso until dissolved. Add the Sugar & cook over moderate heat, whisking until dissolved.

2. Transfer the marinade to a large baking dish & let it cool. Add the fillets, skin side up. Cover & refrigerate for at least 4 hours or ideally overnight.

3. Preheat the oven to 400 degrees. Heat a non-stick pan to high & add the TB of Peanut Oil. Scrape the Miso sauce marinade off the meat of the fillets, reserving for later. Add the fillets & cook until the skin has become crisp, about 4 minutes.

4. Place the pan in the oven & roast for 8 to 10 minutes or until flaky. At this point, turn on the broiler for a few minutes to add a roasted richness to the fillets.

5. Transfer to plates. Garnish with the Miso Sauce, Scallions & Pickled Ginger.

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