Miso Cod

This miso cod is made by marinating fish in a mixture of mirin, miso, and sugar before pan-searing, a method originally made popular at Nobu.

A piece of miso cod in a skillet with an orange napkin next to it.

Restaurateur Nobu Matsuhisa first popularized this intriguing miso cod, which relies on a miso marinade for fish to lend an intensely rich, caramelized taste, and toothsome texture to an ordinary catch. Go ahead. Channel your inner Nobu.–Renee Schettler


Not actually part of the cod family, and sometimes known as sablefish, black cod has white and fatty meat with a velvety and buttery texture. Cod is quite a bit firmer and leaner—black cod is moist, mild, and delicately textured. The closest equivalent is Chilean sea bass. It’s just about as fatty and works well for dry-heat cooking methods, like broiling, and grilling. Chilean sea bass has a sturdier, less flaky texture than black cod but will work just as well in an application like this.

Miso Cod

A piece of miso cod in a skillet with an orange napkin next to it.
This is a mouthwatering variation on the classic dish found in many modern Asian-inspired restaurants. The marinade bath both flavors and cures the fish.

Prep 15 mins
Cook 10 mins
Total 1 d 25 mins
4 servings
419 kcal
4.87 / 15 votes
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  • 1 cup mirin
  • 2 cups white or yellow miso paste
  • 1 1/4 cups granulated sugar
  • Four (6-ounce) black cod fillets (may substitute Pacific cod or halibut)
  • Canola oil


  • In a small saucepan over medium heat, warm the mirin. Don't allow it to boil. Add the miso and stir until completely incorporated, about 5 minutes.
  • Add the sugar to the mirin and stir until dissolved. Remove from the heat and let cool completely.
  • Pat the fish fillets dry. Place in a baking dish and generously slather both sides with the miso mixture. Cover the dish with a piece of plastic wrap. Refrigerate for at least 24 hours.
  • Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.
  • Heat a nonstick skillet over medium-high heat. Uncover the fish and wipe off the excess marinade with paper towels. Add the fillets to the hot pan and sear until golden brown and caramelized on the bottom, 30 seconds to 1 minute. Be careful, as the fish can scorch and blacken quickly because of the sugar in the coating.
  • Move the fillets to the prepared baking sheet, carefully turning them seared side up. Bake until the fish is cooked through and flakes easily, about 7 minutes.
  • Arrange the fillets on a platter or individual plates and serve immediately.
Print RecipeBuy the The Supper Club cookbook

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Show Nutrition

Serving: 1portionCalories: 419kcal (21%)Carbohydrates: 62g (21%)Protein: 34g (68%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 80mg (27%)Sodium: 3304mg (144%)Potassium: 545mg (16%)Fiber: 4g (17%)Sugar: 43g (48%)Vitamin A: 70IU (1%)Calcium: 53mg (5%)Iron: 2mg (11%)

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Recipe Testers’ Reviews

Frankly, I didn’t expect this dish to be as delicious as it turned out to be. Upon tasting the marinade paste, my husband wasn’t impressed and my thoughts were that it was okay but not fabulous. Were we in for a surprise.

After the cod was marinated for 24 hours, the excess marinade rubbed off, the fish seared until caramelized (about 2 minutes), and then baked for just over 6 minutes, wow!

The caramelized bits that fell off were my favorite part of the whole thing. They were amazing. It’s true that the fish actually cures, as evidenced by the change in texture. The fish itself was very flavorful. If you want to try fish “candy” or fish “bacon” (in a good way), maybe try this with a thin fish such as sole so the entire thing caramelizes. You can bet I’ll be trying that.

I first had this dish at Nobu in NYC. Then I made it at home using Nobu: The Cookbook. This version of the recipe works very well and is a convenient variation to Nobu’s original recipe since you marinate the cod for only 24 hours rather than 3 days.

I wasn’t able to find black cod in my market so I substituted a nice thick Pacific cod. This worked very well—the flavor was quite comparable to Nobu’s version and the fish turned out nice and flaky. Baking time was several minutes longer than 7 minutes, most likely due to the thickness of the cod.

Originally published January 23, 2013



  1. 5 stars
    This is fantastic! I had red miso. Per the other commenters here, I used 1 cup instead of 2 and then, I used 1/2 cup of honey because it has less tenacity to burn. Whole family enjoyed. My 9 year old who doesn’t like fish, gobbled it up! Thank you!

  2. 5 stars
    This recipe also works very well with turbot. The fishmonger recommended turbot since black cod was unavailable.

  3. 5 stars
    Very good. It is actually an easy dish. Cod is better if it stays in the miso for at least 24 hours. I like it.

  4. 5 stars
    Made it with catfish because it’s more environmentally conscious to eat them!! Still delicious, the marinade is spectacular.

  5. 5 stars
    Thank you Renee, I guess I will have to prove it to myself and follow the recipe as I didn’t notice anyone else commenting on the volume.

    1. You’re right to question things, Beverly. I, too, hate to use more expensive ingredients than necessary. But since cod fillets tend to be rather large, I’d recommend making the full amount. I really hope you love this recipe as much as we do.

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