Highly popular thanks to Chef Nobu, this Miso Black Cod recipe gives a restaurant-quality dish that you can serve at home! It combines tender cod with a savory yet sweet miso marinade
Read on to learn how to recreate this great recipe in your own home. We also answer some of the burning questions you may have about this recipe, and give you some exclusive top tips from our chef!
You may not realise that cod and black cod are actually not even from the same family of fish and, as such, they are quite different. The main difference between these two fish is that black cod is a fattier and juicer meat. Pacific cod is leaner and as a result the flesh is firmer and more flaky.
The good news is that you can use either type of cod for this recipe based on what you may have available, although we really recommend the velvety texture of black cod.
The main ingredients for this recipe are, of course, black cod and miso, and we like to serve it with a side of black rice and steamed pak choy.
When it comes to the miso, the recipe calls for white miso paste. This is the most light and mild of the miso varieties. You can use a different type of miso but the results will be a little different, and you may want to reduce the amount of miso used - particularly if you use red miso paste which is exceptionally tasty, but much stronger and saltier.
We suggest in the recipe below marinating the cod overnight which is more than enough to transform the fish into a real flavour sensation. However, if you are able to plan ahead you can marinade the fish for up to two days which will help the flavour profile intensify even more!
If you do decide to opt for Pacific cod rather than we recommend these cod loins.
Combining buttery soft cod with a savory yet sweet miso marinade. This Miso Black Cod recipe not only tastes great, but it's pretty healthy too!
1 tbsp olive oil
¼ cup / 60ml rice vinegar
¼ cup / 60ml mirin
3 tbsp of crystal sugar
¼ cup / 75g white miso paste
1 cup / 200g black rice Venere Gallo
3 cups water
1 tbsp butter
1 tbsp finely grated ginger
1 tsp finely grated lemongrass
salt & white pepper
Add all the marinade ingredients into a small saucepan and place over medium-high heat. Bring to the boil and then remove from the heat and allow to cool. Place the cooled marinade in a bowl with the cod, cover and leave in the fridge overnight.
Wash and drain the rice and then add to a saucepan with the water. Bring to a simmer and then reduce the heat to low and simmer gently until cooked and all the water is absorbed. Add the butter, ginger and lemongrass to the pan and season to taste.
Pat the cod dry and season the with salt. Add the olive oil to a frying pan and place on medium-high heat. Once hot add the cod and cook for 3 minutes on each side until caramelised on the surface.
While you are cooking the cod, Steam the Pak choy in a steaming basket over boiling water for 3 minutes or until just wilted. Drizzle the pak choy with sesame oil and serve with the rice and the fish at the end.
Calories 395, Fat 7.5 grams, Protein 35 grams, Carbs 60 grams