Nobu’s Miso Black Cod

Make the miso marinade

Mix the sake and mirin and bring to a boil over high heat. To evaporate the alcohol, boil for 20 seconds longer. Turn the heat to low, add the white miso paste and sugar- whisk till the miso and sugar are dissolved. Remove from the heat and allow the marinade to cool down to room temperature.

Pat the fillets dry using paper towels.. Place in a zip-lock bag and add the marinade, coating both sides of the fillets. Seal the bag and refrigerate for at least 30 minutes.

When ready to cook, gently brush off the marinade using your hands, leaving a thin film of the marinade. Lightly season with salt.

Heat your cooking oil on medium-high heat, then place the fish and cook both sides - cooking time is based on your preference.