Miso Black Cod (Sablefish), Nobu-Style

Nutrition

Ingredients

Preparation

1. Thaw the fish fully in the refrigerator and keep it cold.
2. Pat each portion dry on every side.
3. Cool the cooked miso marinade to room temperature.
4. Use a glass dish or food-safe bag for marinating.
5. Line the sheet pan with foil and oil it lightly.
6. Position the oven rack about six inches below the broiler.

How to Cook

1. Make and cool the miso marinade

   Combine the sake and mirin in a small saucepan over medium heat. Bring them just to a simmer and cook for 30 seconds. Reduce the heat to low, whisk in the sugar, then add the white miso. Stir until smooth, about one minute, without letting the mixture boil hard. Remove from the heat and cool completely. Reserve two tablespoons in a clean container if you want sauce for serving.

2. Marinate the fish

   Pat the portions very dry. Put them in a glass dish or reusable food-safe bag and coat every side with the cooled marinade. Cover and refrigerate for 24 hours. For a deeper cure, you can go to 48 hours, but longer is not automatically better. The fish becomes saltier and firmer as it sits. Turn the portions once halfway through if they are in a shallow dish.

3. Set up the broiler

   Heat the broiler on high with a rack about six inches below the element. Line a rimmed sheet pan with foil and brush it lightly with the neutral oil. Lift the fish from the marinade and wipe off the thick paste with your fingers or the back of a spoon. Leave a thin, even stain on the surface. Place the portions skin side down with space between them.

4. Broil until lacquered

   Broil for 8 to 12 minutes, rotating the pan after 5 minutes if your element heats unevenly. Watch continuously once the glaze starts to color. The top should be mahogany with a few dark spots, not black all over. If it browns too quickly, move the pan down one rack and continue cooking. For the federal food-safety standard, the FDA recommends 145F for most seafood, measured in the thickest part. The flesh should also look opaque and separate easily with gentle pressure. Rest for three minutes.

How to Serve

Let the portions rest for three minutes before moving them. Sablefish is delicate when hot, and that short pause helps the flakes hold together. Slide a thin fish spatula between the skin and flesh if you prefer to leave the skin behind. Serve the fillet whole, lacquered side up, with a small spoonful of any clean reserved glaze that has been brought to a boil and cooled slightly.

• Keep the plate simple. The glaze is sweet, salty, and concentrated. A plain white plate and a small pile of scallions are enough.
• Add acid at the table. A squeeze of lemon is not traditional, but a few drops can balance an especially sweet miso. Yuzu kosho does the same job with more heat.
• Serve it hot, not screaming hot. The texture is silkiest after a short rest, when the surface glaze has set but the center is still warm.

What to serve it with. Build the rest of the plate around restraint. Neutral rice and crisp vegetables give the glaze somewhere to go without adding another heavy sauce.

• Steamed short-grain rice: The cleanest base and the best way to catch the glaze.
• Quick cucumber salad: Rice vinegar, cucumber, and a pinch of sugar bring crunch and acidity.
• Sauteed bok choy: Keep it garlicky but lightly seasoned because the fish already carries plenty of salt.
• Pickled ginger: A small amount resets the palate between rich bites.

FAQ

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