Nobu Matsuhisa “Miso Black Cod”

First, prepare the Nobu-style Saikyo Miso: Bring sake and mirin to a boil, and allow to boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and mix in the white miso paste. Once dissolved, turn the heat up to high and add the granulated sugar, stirring constantly until dissolved. Remove from heat once dissolved. 

For the Miso Cod: Pat the black cod fillets dry with a paper towel, then place them in a non-reactive container. Pour the prepared Saikyo miso over the fillets, cover tightly, and marinate/cure in the fridge for 2-3 days.

After marinating, set your oven to 400F/200C. Wipe off any excess miso from the fillets, but do not rinse it off. Broil the fish until the surface turns brown, then bake for an additional 10 to 15 minutes until cooked through.