Nobu Style Miso Black Cod Recipe w/ Quick Pickles

Nobu Restaurant in NYC has this amazing Miso Black Cod.
It is so famous, that I have even had it in Paris.

This is a dumbed down version, but I promise it produces restaurant results.

My Alaskan fish share sent a box of Black Cod, which is also known as Sable Fish.   Not really sure what to do with it, this recipe came to mind, and lucky for me, the box came with a recipe card!

Win win.

Sablefish (black cod) is very oily, and I love it, it has nothing to do with Pacific cod, nor does Lingcod have anything to do with this fish.....they just both have the word "cod" attached to their name.
So, don't try this very heavy marinade with regular cod or it will be too overpowering.

The second time I made this, I substituted white miso for red miso and I still had good results, and I only used Mirin with good quality rice wine vinegar (I did not have sake), and this was still wonderful.

The quick pickles are amazing....I used a little less garlic in mine, just because I don't love the bite of raw garlic.

You can marinate the fish in the am, and have an elegant dinner on the table by 6.

Here is how to make it:

Nobu Style Miso Black Cod (adapted from Sitka Salmon Shares):

  • 1/2 cup sake
  • 1/2 cup mirin
  • 1/2 cup white miso
  • 1/2 cup sugar
  • 1 (8 ounce) portion sablefish (black cod)
  • steamed jasmine rice, for serving

  • Cucumber Salad:
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 medium garlic cloves, grated (I used only one)
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3 Persian cucumbers, thinly sliced
  • 1 bunch scallions, white and light green parts thinly sliced on the bias


In a small saucepan over medium heat, combine the sake, mirin, miso paste, and sugar. Bring to a simmer and whisk until dissolved. Remove the saucepan from the heat and let cool to room temperature.  I do this in the morning so there is enough time to marinate the fish.

Pat the fish dry with paper towels, transfer to a glass or ceramic baking dish, and pour the cooled marinade over top. Cover and refrigerate for 1 hour or up to 12 hours.


In a medium bowl, add the rice wine vinegar, sesame oil, garlic, sesame seeds, sugar, and salt, and whisk to combine. Add the cucumbers and scallions and stir until coated with the dressing.


Preheat oven to 400˚F. Remove the fish from the marinade and scrape off any excess. In a medium, oven-proof nonstick skillet over high heat, heat the grapeseed (or vegetable) oil until shimmering. 

Add the fish, skin-side up, and cook for 2 minutes, without moving it, until deeply browned. Carefully flip the fish over and continue cooking until browned, about 2 minutes.

Carefully transfer the fish to the oven and bake until the fish is cooked through and easily flakes, about 10 minutes, depending on thickness.  Remember, the handle is HOT.


Divide steamed rice between two bowls. Top with sablefish and cucumber salad.  Garnish with scallions.