Nobu's black miso cod is infamous for a reason. With very little effort you have a buttery, umami, and savory dish. All it takes is a few days to marinate and minimal ingredients. Serve it with steamed jasmine rice, kimchi, pickled cucumbers, and ginger for an easy and well-balanced meal. This makes it a perfect option to prep for a weeknight meal, when you don't want to do much cooking. On the other hand, you can serve to guests and they will be impressed that you can make something so delicious and praised from Nobu's menu. After all, why pay $40 to eat this at Nobu, when you can make it at home for a fraction of the price? You can thank me later!
1/4 cup sake
1/4 cup rice wine vinegar
1/3 cup white miso paste
1/3 cup white granulated sugar
4 (8-ounce) black cod/sablefish fillets
Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and rice wine vinegar to a boil in a medium saucepan over high heat and boil for 1 minute to evaporate the alcohol. Add the miso paste using a whisk or fork to fully incorporate, and cook for 3-4 minutes, then turn the heat to low. After the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking often. Once the sugar has fully dissolved remove it from heat then let cool to room temperature.
Pat the cod fillets dry with paper towels. Place the fish in the miso marinade and store it in an airtight container or baking dish covered tightly with plastic wrap. Let this marinate in the refrigerator for 2 to 4 days.
Preheat your oven to broil (500°F). Carefully remove excess miso on the fish (to help it not burn too quickly) and place the fish with the skin-side up on a lined baking sheet pan. Cook until the cod browns and blackens in spots, about 7-10 minutes. The cooking time will vary depending on the thickness of the fillet. The fish should be opaque and flake easily when done.