Best Black Cod With Miso Recipes

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MISO COD (BLACK COD WITH MISO)



Miso Cod (Black Cod with Miso) image

Marinated in saikyo miso and baked to perfection, Black Cod with Miso (Saikyo Yaki) is a beautiful seafood dish that you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth. Just like Nobu's!

Provided by Namiko Chen

Categories     Main Course

Time P2DT30m

Number Of Ingredients 10

4 fillets sablefish (gindara) ((about 1 inch (2.5 cm) thick; you can also use salmon and sea bass))
2 tsp kosher salt (Diamond Crystal; use half for table salt)
2 Tbsp sake ((for cleaning and removing the odor of the fish))
6 Tbsp Saikyo miso (Kyoto-style white miso) ((traditionally, Miso Cod uses this sweet white miso from Kyoto; 西京味噌))
3 Tbsp mirin
3 Tbsp sake
6 Tbsp white miso
3 Tbsp mirin
3 Tbsp sake
1 Tbsp sugar ((add sugar only if you do not use saikyo miso))

Steps:

  • Gather all the ingredients. Select the freshest fish possible, as you will be marinating this fish for a few days.

Nutrition Facts : Calories 136 kcal, Carbohydrate 2 g, Protein 27 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 80 mg, Sodium 705 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

MISO-GLAZED BLACK COD



Miso-Glazed Black Cod image

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Provided by Chef John

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 6

3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
  • Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
  • Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
  • Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g

BLACK COD WITH MISO



Black Cod With Miso image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 8

4 black cod fillets, about 1/2 pound each
3 cups Nobu-style Miso, recipe follows
1 stalk hajikami
1/2 cup sake
1/2 cup mirin
1/4 cup water
1/2 cup plus 1 tablespoon sugar
1 1/2 cups white miso

Steps:

  • Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
  • Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
  • Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Miso to each plate.
  • In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.
  • Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

BLACK COD BROILED WITH MISO



Black Cod Broiled With Miso image

Black cod with miso was not invented by Nobu Matsuhisa, the chef at Nobu in TriBeCa, but he certainly popularized it. His time-consuming recipe, which calls for soaking the fish in a sweet miso marinade for a couple of days, is a variation on a traditional Japanese process that uses sake lees, the sweet solids that remain after making sake, to marinate fish. If you broil black cod with nothing but salt, you already have a winning dish. If you broil it with miso - the intensely salty paste made from fermented soybeans - along with some mirin and quite a bit of sugar, you create something stunningly delicious. And no long marination is necessary.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 4

1/2 cup sugar
1 cup miso, preferably dark
1/2 cup mirin, sake or white wine
1 1/2 to 2 pounds black cod fillets (skin may be on or off)

Steps:

  • Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
  • Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 2672 milligrams, Sugar 29 grams

MISO GLAZED COD



Miso Glazed Cod image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 teaspoon toasted sesame oil
2 tablespoons mirin (Japanese cooking wine)
Toasted sesame seeds and scallions, for garnish, optional

Steps:

  • Preheat broiler.
  • Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
  • Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
  • If desired, serve with toasted sesame seeds and scallions.

Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams

BLACK COD WITH MISO



Black Cod with Miso image

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.

Provided by Nobuyuki Matsuhisa

Categories     Wine     Fish     Appetizer     Broil     Backyard BBQ     Cod     Summer     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 9

For Nobu-style Saikyo Miso
saké
3/4 cup (150 ml) mirin
2 cups (450 g) white miso paste
1 1/4 cups (225 g) granulated sugar
For cod
4 black cod fillets, about 1/2 pound (230 g) each
3 cups (800 g) Nobu-style Saikyo Miso
1 stalk hajikami per serving

Steps:

  • Make Nobu-style Saikyo Miso:
  • 1.Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
  • 2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
  • Yield:
  • 3 cups (800 g).
  • Make cod:
  • 1. Pat fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in refrigerator for 2 to 3 days.
  • 2 Preheat oven to 400°F (200°C, gas 6). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
  • 3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.

BLACK COD WITH MISO



Black Cod with Miso image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 5

3/4 cup white miso
2/3 cup sugar
1/2 cup mirin
1/2 cup sake
4 (6-ounce) black cod or sea bass fillets, cut about 3/4-inch thick

Steps:

  • In a saucepan, whisk together miso, sugar, mirin, and sake. Cook until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a shallow baking dish. Add fish, turning to coat. Cover with plastic wrap, and refrigerate for 3 days.
  • Preheat broiler to high. Remove fish from marinade, and place on a baking sheet, skin-side down. Broil until caramelized, about 3 minutes. Using a flat spatula, gently turn fish, and broil until just opaque in center, about 3 minutes more. Serve immediately.

GARLIC-GINGER-MISO BLACK COD



Garlic-Ginger-Miso Black Cod image

Garlic, ginger, miso, and coconut aminos are used as a marinade and sauce for baked black cod.

Provided by Nicole Leonard

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

1 (2 inch) piece ginger, sliced, divided
6 cloves garlic, divided, or more to taste
2 tablespoons coconut aminos (soy-free seasoning sauce)
2 tablespoons rice wine vinegar, or more to taste
2 tablespoons avocado oil, or more to taste
1 tablespoon miso
½ teaspoon sesame oil
1 tablespoon ghee (clarified butter)
1 pound black cod

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
  • Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
  • Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
  • Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 5 g, Cholesterol 49.8 mg, Fat 11.8 g, Fiber 0.4 g, Protein 21.2 g, SaturatedFat 3 g, Sodium 378.4 mg, Sugar 0.4 g

MISO-GLAZED FISH



Miso-Glazed Fish image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 3h30m

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams

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