Looking to recreate the iconic Nobu miso-marinated black cod at home? You’re in luck! Our recipe stays true to the traditional Japanese method perfected at Nobu. But we’ve taken it up a notch by pairing it with two exceptional sides: orange-infused butternut squash and forbidden rice. The result? A dish that will quickly become your go-to whenever you’re craving black cod. But we didn’t stop there! Because let’s face it, every great meal deserves a perfect wine companion. And we’ve got just the one to elevate this dish to new heights.
Wine Pairing Recommendations
Wine that does not work:
We faced quite the challenge finding the perfect wine pairing for this dish. After consulting with wine experts and aficionados, we were surprised by their recommendation: Beaujolais. Skeptical but curious, we gave it a try. As we had our first sip of Beaujolais, we started to wonder if we’ve accidentally stumbled into the wrong tasting room. Let’s just say it’s a bit like bringing a kazoo to a symphony orchestra. Sure, it’s fun and quirky, but does it really hit all the right notes? We’d suggest skipping that experiment!
Now, onto wine pairings that truly work:
Unsurprisingly, it is a white wine. Predictably it is Viognier. As your culinary captains, we can assure you that Viognier’s vibrant acidity will navigate you through the rich, umami seas of that miso-marinated black cod, cutting through its savory depths with finesse. Meanwhile, its fruity notes will be like a buoy of brightness, buoying up the sweet, earthy flavors of your orange-infused butternut squash puree.
For a more festive occasion, pair this dish with Champagne Brut, or Sparkling wine.
So, hoist your glasses and prepare for a taste adventure of epic proportions!
Recipe at a glance:
| Course: Dinner | Cuisine: Japanese Fusion | Servings: 8 |
| Prep Time: 15 min | Cook Time: 30 min | Idle Time: 2 days |
Tips and tricks to make this dish a success
When fish is marinated in miso paste, the primary purpose is to impart flavor and moisture to the fish. The miso paste, along with other ingredients in the marinade, such as mirin, sake, sugar, and aromatics, adds a savory, umami-rich taste to the fish. It’s important to resist the temptation to shorten the marinating time. For the best results, let the fish marinate for the full 2, or even better, 3 days. This allows the flavors to fully develop and infuse into the fish
Ingredients:
Black cod or sablefish
- Black cod and sablefish are actually two names for the same species of fish. Despite the name “cod,” black cod/sablefish is not actually a member of the cod family. It belongs to the family Anoplopomatidae and is native to the North Pacific Ocean, particularly the waters off the coast of Alaska and British Columbia.
- The confusion arises because the fish is often called “black cod” in North America, especially in the United States, while it is referred to as “sablefish” in other regions, particularly in Canada. Both names are used interchangeably and refer to the same species.
- Black cod/sablefish is prized for its delicate, buttery texture and rich flavor, making it a popular choice for various culinary preparations, including grilling, roasting, and especially for miso-marinating due to its ability to absorb flavors well.
- So, there you have it, whether you are looking for miso marinated black cod recipe or miso marinated sablefish recipe, this recipe is your answer for both!
Substitutions
- A good substitute for black cod in a miso-marinated black cod recipe is Chilean sea bass. Chilean sea bass, also known as Patagonian toothfish, shares similar characteristics with black cod, such as its rich, buttery texture and ability to absorb flavors well. Alternatively, you could use other fatty and firm-fleshed fish such as halibut or mahi-mahi as substitutes. While these options may not have the exact same flavor profile as black cod, they can still work well in a miso marinade
- If you don’t have butternut squash, kabocha squash, also known as Japanese pumpkin, is an excellent substitute. It has a sweet flavor and creamy texture similar to butternut squash. Another good substitute is acorn squash which has sweet and nutty flavor, similar to butternut squash.
Making ahead
This dish offers the ultimate make-ahead solution.
- The miso-marinated sablefish recipe requires you to marinate fish for 2 to 3-days, making it perfect for planning ahead. In our home, we usually marinate two portions of fish. We eat one portion after 2 days and let the other portion marinate for the full 3 days for extra flavor.
- You can also make a big batch of butternut puree ahead of time. Just reheat it on the stove with a bit of chicken broth when you’re ready to eat. It’s a simple and delicious solution for busy days!
Tools to use in this recipe
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This is how we do it
Recipe Card
Miso Marinated Black Cod
Ingredients
- 4 black cod fillets about 6 ounces each
- 1/2 cup white or yellow miso paste
- 1/4 cup mirin Japanese sweet rice wine
- 1/4 cup sake
- 2 tbsp.brown sugar
- 1 small butternut squash diced, seeds removed
- 1 cup chicken broth have extra cup ready if squash ends up being dry
- 1/2 orange juiced
- 1/2 large onion diced
- Olive oil for frying
- Fresh thyme leaves
- Salt and pepper to taste
- Forbidden rice optional
Instructions
Making the marinade and marinating the sablefish:
- In a small saucepan, mix sake with mirin and bring to a boil on medium heat. Let it boil for 1-2 minutes, then set aside.
- Add miso paste to the saucepan and blend everything using a whisk. Then add sugar and put the mixture back onto the stove. Cook on low heat until the sugar is completely dissolved, about 1-2 minutes. Remove the saucepan from the heat and let the mixture cool to room temperature.
- Place the black cod fillets in a shallow dish or resealable plastic bag.
- Pour the marinade over the fish, making sure they are evenly coated. Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 24 hours, preferably 2-3 days, to allow the flavors to develop.
Making orange-butternut puree:
- Heat olive oil in a saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
- Add diced butternut squash and continue sautéing everything together for another 5 minutes.
- Add chicken broth and thyme leaves. Bring it to a boil. Once boiling, lower the heat to low, cover with the lid, and let the squash sauté until soft and translucent for about 20 minutes. Your squash is ready when you can easily cut it with a knife. You may need to add more chicken stock if your squash becomes too dry.
- While the squash cooks, juice half an orange and set aside.
- Once the squash is cooked, remove it from the heat and carefully transfer the mixture to a blender or food processor. Add orange juice. Blend until smooth and creamy.
- Taste the puree and adjust the seasoning with salt and pepper if needed.
- Keep the butternut squash puree warm till ready to serve.
Roasting black cod:
- Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
- Remove the marinated black cod fillets from the refrigerator and pet them dry.
- Place the marinated black cod fillets on the prepared baking sheet, skin side down.
- Roast the black cod in the preheated oven for 12-15 minutes, or until it is opaque and flakes easily with a fork. If desired, broil the fish for an additional 1-2 minutes at the end to caramelize the top.
Serving miso-marinated black cod:
- While the black cod roasts, make forbidden rice according to the package instructions (optional side)
- Once cooked, remove the black cod from the oven and serve with butternut squash and forbidden rice if desired.
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