Black Cod "nobu San" Recipe
Make Black Cod "nobu San" Recipe in just 3h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Black Cod
Finish & Garnish
Method
Marinated Black Cod
- 1
Make the miso marinade
In a medium mixing bowl, combine the white miso paste, mirin, sake and granulated sugar. Whisk vigorously until the sugar is mostly dissolved and mixture is smooth. Add 1 teaspoon sea salt and 1 teaspoon neutral oil and whisk to incorporate. The oil helps loosen the miso for even coating.
- 2
Prepare fish
Pat the black cod fillets dry with paper towels. Lightly score the skin side in 2–3 shallow diagonal cuts to prevent curling during cooking. Place fillets in a non-reactive container or resealable bag in a single layer.
- 3
Marinate
Spread the miso marinade evenly over both flesh and skin sides of each fillet (you can reserve a small amount for glazing later if desired). Cover tightly (or seal bag) and refrigerate for 24 to 48 hours. Turn the fillets once after about 12–24 hours so marinade coats evenly. Longer marination (up to 48 hours) yields sweeter, deeper flavor—do not exceed 48 hours.
- 4
Remove excess marinade
When ready to cook, remove fillets from refrigerator and wipe off excess marinade from the surface with a paper towel so there is a thin layer remaining—this prevents excessive burning while keeping flavor.
Cook & Finish
- 5
- 6
Pan-sear and oven-finish (recommended)
Heat a nonstick or cast-iron skillet over medium-high heat until hot. Place fillets skin-side down and sear 2–3 minutes until skin is crisp and browned. Do not move fillets during searing. Transfer skillet to the preheated 400°F oven and roast 5–7 minutes, depending on thickness, until fish is opaque and flakes easily with a fork (internal temp about 125–130°F for moist texture). If surface needs more color, finish under broiler 1–2 minutes—watch closely to avoid burning.
- 7
Broiler-only method
Place fillets on a foil-lined baking sheet skin-side down, brush with oil and broil 6–8 inches from heat for 6–10 minutes depending on thickness, turning once if needed. Adjust timing so miso glaze caramelizes but doesn’t char completely.
- 8
Rest and plate
Remove fish from oven/skillet and let rest 2 minutes. Transfer each fillet to plates skin-side up to preserve crispness.
- 9
Garnish and serve
Scatter thinly sliced scallion greens and pickled ginger over the fish. Sprinkle toasted sesame seeds and serve with a lemon wedge on the side for a bright finish. Serve immediately with steamed rice and simple seasonal vegetables if desired.
