Miso-Glazed Black Cod

Foundations Referenced

• → Miso-Ginger Marinade

Ingredients

• 4 black cod (sablefish) fillets, 6 oz each
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake or dry white wine
• 1 tbsp sugar
• 1 tsp sesame oil

Method

1. Marinate: Whisk miso, mirin, sake, sugar, and sesame oil. Coat fish completely. Refrigerate 24–48 hours (the longer, the deeper the flavor penetrates).
2. Cook: Remove fish from marinade. Wipe off excess (the sugars will burn under the broiler). Place on a foil-lined sheet pan.
3. Broil on high 6–8 min until the surface is deeply caramelized and lacquered, and the fish flakes easily.
4. Serve with steamed rice and sautéed bok choy.

What You're Practicing

• Miso as a marinade: enzymes in miso break down proteins, tenderizing the fish while infusing umami
• Wiping excess marinade prevents burning while keeping the flavor
• Broiling technique: high heat from above for caramelization
• This is Nobu Matsuhisa's signature technique, adapted for home