Lita Eats

Miso cod, also known as miso-marinated black cod, is a Japanese-inspired dish that became famous through chef Nobu Matsuhisa. It’s a delicate, flavourful dish that combines the rich, buttery texture of black cod with the umami depth of miso paste. However, you can definitely substitute black cod with salmon or other types of fish. The miso marinade works wonderfully with a variety of fish because of its deep, savoury-sweet lavor. However, there are a few adjustments you might want to make when using salmon (or another type of fish) to ensure the best results.

INGREDIENTS

• 3-4 pcs of 150g Black Cod (Sablefish) or Salmon
• 3/4 cup Red miso paste (white miso can also be used as it’s milder, slightly sweet taste)
• 3 tbs Mirin
• 3 tbs Water
• 1 tbs Rice vinegar or Sake
• 1/3 cup Sugar

Methods

1. Marinade Preparation
   • In a small saucepan, combine equal parts miso paste, mirin, water, sake, and sugar.
   • Heat the mixture gently, stirring until the sugar dissolves and the miso blends into the liquids. Then, let the marinade cool.
2. Marinating the Fish
   • Coat the black cod fillets generously with the miso marinade.
   • Allow the fish to marinate for at least 12 hours or up to 2-3 days in the fridge. The longer it marinates, the more flavorful it will become.
3. Cooking
   • Preheat the oven to around 180°C.
   • Heat a little oil in an oven-proof skillet over medium heat, then sear the marinated fish for about 2 minutes on each side until it gets golden brown.
   • Transfer the skillet to the oven and bake the fish for 7-10 minutes, depending on the thickness of the fillets, until the fish is cooked through and flakes easily.

Serving Suggestions

• The dish is often served with a side of pickled ginger or daikon, and sometimes a small salad with a light vinaigrette.
• Steamed rice or vegetables like bok choy make excellent side dishes.
• Garnish with a bit of sesame seeds or scallions for extra flavor.

The dish is known for its balance of sweetness and umami, with the miso marinade caramelizing beautifully during cooking, giving the fish a glossy, golden crust.