Chef's Recipe


Nobus Miso Black Cod

This sweet and silky fish dish is fairly simple to make, though it’s somewhat time-consuming: Nobu Matsuhisa of the Nobu restaurant empire recommends marinating the black cod in a good deal of the sake-miso marinade for 2 to 3 days.


Nobus Miso Black Cod

  • ½ cup sake
  • ¾ cup mirin
  • 2 cups white miso paste
  • 1¼ cups granulated sugar
  • 4 black cod fillets, about 8 oz each


Nobus Miso Black Cod

  1. Bring sake and mirin to the boil in a medium saucepan over a high heat. Boil for 20 seconds to evaporate the alcohol.
  2. Reduce to a low heat and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, increase to a high heat and add the sugar, stirring constantly to ensure the bottom of pan doesn’t burn. Remove from the heat once the sugar is fully dissolved. Cool to room temperature. Set aside ½ cup of sauce for serving the next day, use the rest as marinade.
  3. Pat the fish dry with paper towels. Cover with saikyo-miso sauce, place in a glass dish or bowl and cover tightly with plastic wrap. Refrigerate overnight.
  4. Preheat the broiler to high.
  5. Lightly wipe off excess miso on the fillets, but do not rinse it off. Discard the marinade.  Place the fish in a broiler pan and broil until the surface turns brown – for about two minutes.

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