Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.
A classic Japanese dish, Black Cod with Miso (or simply Miso Cod 銀だらの西京焼き), is served at many formal Japanese restaurants. These days you may have heard of the dish after it’s made famous worldwide by the acclaimed fine Japanese restaurant chain Nobu. Luckily, the miso-glazed black cod recipe is simple enough that you can enjoy this wonderfully seasoned fish at home.
Watch How to Make Miso Cod
Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home.
How To Prepare Miso Cod
To enjoy the succulent texture, we prepare the fish by marinading it in sweet miso for at least 2-3 days until the sweet & salty flavor is completely absorbed before it is cooked. Traditionally the fish fillet is soaked in the marinade for even up to 5-7 days. In Japan, we refer this marinade as Saikyozuke (西京漬け), and once it’s grilled, it’s Saikyo Yaki (西京焼き).
Saikyo in Japanese means “west city”, which is the former name for Kyoto. This specific cooking method is named Saikyo because the recipe utilizes Saikyo Miso (sweet white miso) originated from the Kyoto area. The traditional Saikyo Yaki recipes include just three ingredients: Saikyo miso, mirin, and sake.
The sharpness of the miso and sweetness of the mirin work wonderfully to cut the fish’s fattiness. When it’s baked to perfection, the deep flavor of the marinade comes through and the buttery flesh simply melts in your mouth. It’s so good that my young children can easily finish one fillet of the fish on their own.
The Choice of Fish for Miso Cod Recipe
Despite Nobu’s popular menu “Black Cod with Miso”, the fish used in this recipe is actually not related to a cod at all. “Black cod” is a common name for sablefish (Gindara 銀ダラ) or butterfish. It’s known for its silky and tender rich texture and flavor. High in omega-3 fats, it is the preferred fish choice since it doesn’t have the strong taste of fatty fish like tuna or mackerel. The creamy white flesh pairs extremely well with miso paste that is sweet, savory and salty.
If you couldn’t find sablefish, you can also use other fish to enjoy with the versatile miso marinade. I like alternating between black cod, sea bass, or salmon and my family enjoy them equally. If you go to a Japanese supermarket, you should be able to find black cod in the fresh fish section.
In the US, you can also find sustainable caught Alaskan black cod from online seafood company. It’s rather pricey but it is still a much better deal to enjoy the fish at home than ordering at a fancy restaurant. With some simple advanced preparation, this Black Cod with Miso recipe is so easy to pull off and the results are irresistible.
If you are looking for a classic Japanese recipe for serving dinner guests, this Miso Cod will make a pretty impressive main dish. Prep it ahead, have a quick broil in the oven, and dinner is ready. Easy but no lack of elegance.
Substitute for Saikyo Miso
Miso is still a relatively new ingredient for many, and you may not be able to find Saikyo Miso at your local Asian grocery stores. You can purchase Saikyo Miso on Amazon or simply use white miso instead and adjust the amount of mirin specified in the recipe.
If you want to learn more about different types of miso, click here.
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Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home. With its delicate and buttery texture, the Miso Cod simply melts in your mouth.
- 4 fillets sablefish (gindara) (you can also use salmon, sea bass, etc.)
- 2 tsp salt (kosher or sea salt; use half if using table salt)
- 2 Tbsp sake
Gather all the ingredients. Make sure to get fresh fish for this recipe.
Sprinkle salt over the fish and set aside for 30 minutes. Salt will draw excess moisture and any fishy smell from the fish.
Put 6 Tbsp miso, 3 Tbsp mirin, and 3 Tbsp sake for the Miso Marinade in a bowl.
Mix all together and pour the marinade into a flat bottom airtight container.
Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with paper towel to remove the moisture. Do not wash the fish under water.
Place the fish in the container and coat both sides with the marinade.
Slather the fillets with the marinade. Cover the lid and keep in the fridge for 2-3 days. You can freeze up to 2-3 weeks.
Preheat oven to 400 ºF (200 ºC). With your fingers, remove the marinade off the fish completely. Do not leave excess miso on the fish; otherwise, the fish will burn easily.
Place the fish skin side up on baking pan lined with parchment paper or silicone baking sheet.
Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking as the flesh is very flaky.
Carefully remove the fish with a spatula, and remove any burnt miso around the fish. Serve immediately. I serve the fish with thinly sliced red radish and a small green leaf from my backyard for additional color.
Miso: Traditionally we use saikyo miso (西京味噌); however, if you can't find it, you can use white miso (白味噌) instead.
Sake: Sake is used to clean and remove the unwanted odor of the fish. You can't replace with water even though sometimes water is used as replacement in some recipes. We will marinate the fish for a longer time, and water can go bad and ruin the marinade and fish.
Mirin: Typically mirin can be replaced with water and sugar, but for this recipe, please do not use water. Use sugar only. For 1 Tbsp mirin, use 1 tsp sugar.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: The post is originally published on Sep 21, 2011. The photos and content were updated in November 2013 and July 2017. The video and new step by step pictures were added in August 2018.
anything vegetarian!
new fan on Facebook!
I wanna win this 🙂
“I’m already a fan.”
“I’m now a new follower.
And for the recipe ingredient I want to see here will be “pork” and “sushi” different type of sushi. I love this so much I guess every weekend I have a doze of good sushi.
This fish looks lovely! I would love to see more ways to use tofu!
I never know that gindara use to call black cod! what a foodie I’m?! LOL
Tq for letting me know nami since gindara is one of my fav fish also beside salmon 😀
Yes u right! it’s just melting in ur mouth!! Loves that!
Tq for posting this recipe my dear! 😉
Now for the giveaway!
Ohh Nami!! finaly I can joining a giveaway – it’s worldwide!! Haha ha!
more fish – veggie & ice cream recipe pleasee!
I’m already following u on facebook!
my favorite ingredient is……octopus!!! I love it ＼( ^ｏ^ )／
“I’m now a new fan”
“I’m now a new follower.”
“I’m now a new subscriber.”
I’m soooo glad you won ^O^
I’m already fallowing you on twitter!
I’m now a new subsciber
That cod looks ridiculously elegant.
Tofu!!!!!!!!!
“I’m now a new fan.” (FB)
“I’m now a new fan”
“I’m now a new follower.”
“I’m now a new subscriber.”
“I’m now a new follower.” Twitt Twitt!!!!
Miso! This is one of my all time favorite fish dishes. I always love your Japanese recipes and always look forward to them!
I already like you on Facebook 🙂
And I follow you on Twitter!
Hi! I really love your blog and the posts! I’d love to know more Japanese ways of cooking tofu and vegetables, especially leafy greens and eggplant! Thanks!
“I’m now a new fan”!
And a new follower on Twitter now!
I love homestyle recipes…which you’re already doing! I love all of your recipes so far. I say just keep on doing what you’re already doing. 🙂
Already a fan on FB!
And been a subscriber since I found your blog! 🙂
Agree Nami, cod flesh really just melts in your mouth. Too bad black cod is such a luxury item here…for now, I will just admire and dream about it:)
Your little black cod looks exquisite, and the presentation is perfect! It can’t get any better than this!
I’m already a fan 🙂
what can i say…i LOVE this dish! its one of my fav dishes to order at jap restaurants and i also love marinating my fish with miso too! you always feature recipes i love and present them so beautifully…i really wanna buy more japanesey kitchenware/cutlery! so pretty! 🙂
Your little black cod looks exquisite and the presentation is perfect! Can’t get any better than this! 🙂
I would love to see more recipes like Chicken teriyaki, Prawn tempura (you’ve already posted this) and Manchow soup. These really ARE my favorite and exactly what I dig in when we dine out at a Chinese restuarant. Actually, more of those recipes that calls for ingredients that I can easily pick up from any store. Many of the Japanese/chinese sauces are not so easily available in the Middle east.
I’m now a new fan of yours on FB
I’m now a new subscriber ….. and I want to win this 🙂
Another great dish from you 🙂
Love the miso seasoning this looks delicious. One of my favorites. Happy Wednesday!!
fish recipes please 🙂
“I’m now a new subscriber.”
Oh wow, this is very tasty fish the way you prepared it…I love love your photos so simple yet amazing looking..very beautiful! Yes, you did it again!!!:))
Giveaway..thanks for hosting one, it is very genres gift from you to a lucky winner..
I follow you on twitter, and will tweet your giveaway!
I Like Just one Cookbook on Facebook!
I am new subscriber 🙂
Love all your dishes!
your I’m already FB friend!
wow! I love the simplicity of this dish I was going to comment anyway, too.
Yay Nami! I am so excited about this recipe! Believe it or not I just bought 2 big pieces of sea bass, the Asian super market actually had them on sale and I was wondering how should I prepare them. Was thinking about making your chicken wings tonight, but might change my course now… Have a good day!
I have never heard of black cod, sounds like a delicious and nutritious fish. I like this recipe, simple mild flavoured ingredients to maintain the integrity of the fish. More fish and pork recipes, including slow cooked versions, would be interesting. And of course desserts but I understand the handicap:)
Black cod with miso brings me back to when I lived in downtown Manhattan. There was a restaurant right by me that I would frequent and ALWAYS ordered black cod with miso. I haven’t had it in soooo long but it is on my list of ‘must eats’ when I go back to NY for a visit!!
I would love to see some cupcakes on your blog since you have never made them before!!!!!! 🙂
Cod is one of my favorite fishes and I almost always order it when I’m out to dinner if it’s on the menu. Yours looks wonderful.
I subscribe to Just One Cookbook
I would like to see a fabulous tofu recipe. I am a vegetarian, so while I appreciate the beautiful food that you make I would love to see more tofu (tempeh or seitan) so that I could make one of your fantastic dishes myself.
Congratulations again!!!
More tofu and fish recipes, please!
I am already a subscriber. Thanks!
I like Just One Cookbook on Facebook. Thanks!
This recipe is awesome and I love learning about new techniques as well as different types of fish! Therefore, fish is the one thing I’d love to see more of your recipes on!
I just subscribed about 2 weeks ago! Love it!
I’m following you on Twitter!
I’d like to see more chicken and pork recipes. I’m not a sea food fan 🙁
I follow you on facebook
I follow you on twitter
I LOVE your seafood recipes, so more of those!!!!! I absolutely love miso black cod, this looks gorgeous.
Hi Nami-I would have to say I love all your recipes, but I ama awed by your seafood choices. The black cod you just made is simple, elegant and oh, so delicious! Yesterday, my daughter took me to lunch at a local Asian fantastic small restaurant and I had the most delicious Udon noodles with squid in a fantastic spicy sauce!
I would love to see you do something with SQUID…anything, even a spicy squid salad, with vegetables, which I love so much!
I follow your blog, I like you on facebook…will have to check if I follow you on twitter: not sure about that, but will let you know!
Such a great giveaway gift you’re hosting, Nami:DDD
The fish looks amazing, Nami! I wish I wasn’t allergic! Congratulations on your award and after this, I’m going to check out your interview!
As for what I’d like to see you cook?….I’d like to see you step out of your comfort zone and make something that is Uniquely American!
I already follow you on twitter!
I already “LIKE” your facebook page! Pretty much where you go….I’m right behind you stalking and drooling at your amazing cooking!
It disappeared! I posted my mandatory entry. Thanks for the email, so I can do it again.
I said something along the lines of wanting Chicken. I am not sure how much chicken is present in Japanese cooking. But that is my protein of choice, being that I am not a big seafood fan. I like the idea of mixing in other cultures into our mealtimes.
Anything vegetarian and congrats on the win!
Would love some ideas on recipes using chicken!
What a gorgeous dish! Well, everything you make is beautiful. You are the savory version of me…but with better photos 🙂
I’d love to see more chicken (I’d say seafood for me, but I’m more likely to make something for the family with chicken!).
Okay, this weekend I will find a Japanese Market in my area (good luck to me), so I can start cooking some of your delicious dishes, Nami. This marinated fish looks so gorgeous and my wife will definitely love it.
I’d like to see you cooking. . . let’s see, hmm. Noodles. Yeah — Noodles! On the following you thing… I am already following your posts everywhere, Haha! That is a good giveaway, Nami but I’ll pass and let your other fans have it. Checking your recipes, your beautiful photography, and of course the stories behind them is good enough for me. 🙂 Have fun with this giveaway and again, congrats on the award! 🙂
Soup
I’d like to see some chicken recipes.
What a beautiful fish dish! I love the slightly burn sides. I have never heard of black cod, but we do have “regular” cod. I always wrap them with bacon and bake it in the oven. Bacon makes everything good!
You cook some really amazing food, but I’d love to see you make a very typical Japanese dessert. Something that totally blow our socks off =)
I’m a new fb fan.
That black cod sounds so wonderful! I love all your recipes. I would like to see more shrimp recipes that of course, have your delicious Japanese flair, but that also have ingredients that one can find in most American grocery stores!
Liked you on facebook!
Already following you on Twitter!
more seafood dishes – been enjoying your “fish” posts….;D …..
am already your FB friend 🙂
Oooooh miso butterfish is my absolute favorite food!! It’s so buttery and flavorful. I’m so happy for your success nami!! Keep up the good work.
Nami, a fish marinated for a week is an ideal recipe for a cooking geek I often feel I am 😉 (It sounds as “geeky” as Aji no hiraki… you know what I mean?) Even if I don’t find this fish, you can be sure I will make your recipe with some other fish! (Do you have any other fish suggestions, just in case?)
It looks beautiful with blackened sides, or is it your perfect presentation? I suppose both. You make beautiful, delicious meals and you present them in a professional way. How did you make this lemon slice stand in such a fancy way???
I have just read your interview! Congratulations! You are becoming a huge star and you handle it so naturally…
I am subscribed to your newsletter, but I shouldn’t be too greedy (or count on too much chance). I have recently won a wonderful knife at 5 Euro Food 🙂
Nami, your miso cod looks delicious, nicer than the ones that are served in restaurants…beautiful pictures as well.
Hope you are having a great week 🙂
hey Girl…will this recipe work with tilapia? or you need a thick cut of fish with skin on? I got loads of tilapia fillets yest & now looking for ideas:) Looks sensational and yum!
Okay I LOVE your recipes and pictures and YOU but let me be mean & say that I would love to see few vegetarian recipes on your blog..just want to learn abt veg friendly japanese food!
I m already your FB fan
I love this dish and I look forward to posts featuring any ingredients and they are all amazing. I love learning about new ingredients, sauces etc that are foreign to me. 🙂
I’m already a fan. 🙂
and I’m already a follower. 🙂
I’m now a new subscriber! 🙂
I would like to see more Tempura recipes please {shrimp, yam, etc}.
I subscribe via email 🙂
Of course you know I want you to bake something.
This fish looks delicious, I love cod! I love seeing your traditional dishes but especially seafood recipes!
I’m a fan on facebook.
I follow you on Twitter.
I’m a new follower on Facebook.
In one word … fish!
I’m a new follower on Twitter – @mbt4955.
I’m already subscribing via email.
I have a bounty of eggplant! So i’d like to see recipes for it!
i subscribe in rss!
Wasabi!!
BALK has officially “liked” JOC on facebook!
This looks wonderful and easy. Where did you learn how to shoot such incredibly beautiful photos?
I like you on FB
I follow you on Twitter (@rachelkyle0402)
I used to hate Miso Cod when I was little but now I love it! Funny how our tastes change huh? Hmmm I would like to see more Japanese desserts- but I know you dont really bake that much…. 2nd choice would maybe be some Japanese pickles or veggie side dishes.
Meatless entrees!
Mmmmmm I have never eaten black cod, but it looks fantastic! I want to see if I can find it… or I will try this recipe with salmon! 🙂
Great give away Nami and congrats again!
I’d like to see…. beef!
I already follow you on Twitter!
And I am already a fan on Facebook! 🙂
This cod looks amazing!!! I would love to see eggplant on your website. I’m always looking for new eggplant recipes!
I’m catching up on my blog readin’ … congrats!!!!!!!!!!!! And 1. I HEART sablefish! (I never knew it was also called black cod) and 2. I’d love to see more soba noodles on your blog (one of my favorite noodles :D). HUGS!
I would like to see more curry recipes.
I am a fan on your FB.
Oh, this is my absolute favorite fish preparation!! And I just made it myself this week too 😀
I’d like to see nabe. Or more donburi.
I follow JOC on twitter.
And I am a JOC fan on fb.
“I’m now a new fan”
“I’m now a new follower.”
“I’m now a new subscriber.”
I’m soooo glad you won ^O^
i like to use miso to steam cod, but your way is new to me, i must try soon, sound so delicious. Thanks for your giveaway, i like to see more chicken dishes. I’m already subscribing.
Nami, you know it! I’d like to see you baking desserts 😛
This fish is awesome!
I’m already a fan on Facebook.
I already follow you on Twitter!
Nami, I haven’t eaten butterfish in the longest time! Your recipe sounds incredible.
I already subscribe via email and am a fan on facebook and follow you on twitter. 😀
I would love to see a recipe using oyster sauce.
Have a super day.
🙂 Mandy
Hi Nami… I like all your recipes… Love anything Japanese.. Would love any recipe with chicken and even squid.
Thank you for the giveaway = )
Blessings
Christine
I’m interested in american-Japanese inspired dishes haha I hope that’s not too strange.
I’d like to see more recipes with eggplant. Since eggplant has a “meaty” texture, I find that it is an ingredient I can use to create entrees that the vegetarians and carnivores in my family enjoy!
I’m a new FB fan (Mari Doug)
I’m now a new subscriber.
I’m a new FaceBook Fan (Mari Doug).
Stunning! This sounds fantastic, Nami. Can’t wait to check out your interview…going to do that right now. 🙂
I love cod too but it’s quite difficult to nice cod fillet here. It’s also extremely pricey too! Your food presentation is gorgeous making the dish looks so tempting!!
Nami I have no words to describe this dish. Just one question. When are you inviting me for dinner? Please.
That dish is beautiful in its apparent simplicity!
Cheers,
Rosa
Nami, this black cod with miso is such a beautiful and creative recipe! Your photos are stunning, too, as usual! I think I’d like to see you use pumpkin puree as an ingredient. Thanks for sharing!
My favorite ingredient is pumpkin anything. GORGEOUS GORGEOUS GORGEOUS as always. I hope I win 🙂
This looks wonderful, I have always wanted to try butterfish. My daughter has loved salmon since she was little, but she is now getting more adventurous! I love seeing all your recipes here on Just One Cookbook. What I would really like…is to come for dinner! 🙂 heheh…
I always seem to crave your pork dishes. So, I would love to see more of those recipes, but this fish looks incredible too! It looks like it’s ready to serve at Nobu!
New fan on facebook! 🙂
I make this recipe all the time and love it – it so simple and delicious. I would like to see more fish recipes – those are the hardest to be creative with at least i think so.
I would like to see fish and seafood.
Oh and I’m now a new subscriber 🙂
What a lovely recipe Nami…
I will add little chili oil just to add little heat, or may be not. This sounds delicious just like that.
OK…
I would love to see some traditional Japanese Desserts…
I am your Fan on FB,
Following you on Twitter,
Subscribed….
Oh wow…I think I am late to make comment for this post as I see I am on the 149th place lo…l wow you really have a huge fan out there and hope you could see my post =) Nami, I think the black cod is the one we called here in the Philippines “Gindara” I love this fish but the only recipe I know for this one is char grilled marinated in salt and pepper and a zest of kalamansi( tiny version of lemon) =( , and I am happy that you have a great recipe for this…with miso we love miso…I will also email you if I successfully made this okay… thanks nami God bless.
lovely giveaway Nami I like to see vegetable recipes like “eggplant”
[email protected]
regards
Akheela
I’m already a fan. on FB
I am following you on Twitter
And now I am “I’m now a new subscriber.”
=)
Great recipe. I love fish and chicken. Great giveaway…. thanks!
I am not a big seafood fan but seeing all the wonderful recipes you are posting really makes me want to give it a try..
stunning pictures as always Nami
I would love to see more chicken recipes..it is my kids favorite
I am already a fan on facebook
I am already following on twitter
I would like to see more veggies. I don’t have or want facebook or twitter.
I’d like to see more shrimp and vegetarian recipes 🙂
I already “like” you on Facebook!
I already follow you on Twitter @6bittersweets.
Congrats on winning the CBS award, Nami! You truly deserve it!
Also, I am following the steps to enter and win the $50 gift card:
Chawanmushi!
I’m already subscribed to the email!
“I’m already subscribing.”
I like vegetarian or fish recipes. I enjoy your posts very much
Thank you.
I already subscribe. I like to see more recipes with miso.
I’m a new Facebook fan!
I have never tried black cod but it sounds wonderful! I enjoy all kinds of fish 🙂
You know I am already a fan on Facebook 🙂
I am also a follower on Twitter 🙂
I would love to see more fish recipes. Great blog!
I’m now a subscriber! 😀
I’m your fan on FB!
I want to see more sushi posts here, Nami! 🙂
I’m your twitter follower too!
I am your fan on facebook. I would like to see more Japanese pasta dishes. My favorite one is mentaiko pasta.
I don’t think I have ever had this before but it looks delectable! I love salmon teryaki so much so you should teach me how to make it! 🙂
I’m now a new subscriber
I’m already a fan
Vegetarian or vegetable-loaded recipes!
I am a fan of Just One Cookbook on Facebook!
I was ready to say chicken, but I’m really interested in Japanese desserts. Most are light and delicate.
would love to see sunomono salad recipe
new fan on facebook
now a subscriber
Your fish recipe is perfect and looks too delicious!
Want to see more salad recipes with fruits and veggies!
I am your new follower
I am your fan for now and always! 🙂
Would like to see ‘fish’ and ‘beef’
Congratulations!! Wish you a very good luck!!
I would love to see more desserts and chicken recipes please.
Already liked on FB
I’m now a subscriber.
I’m now a new fan!
How about more tofu recipes?
Nami, I can’t believe I was not already following you on twitter! I am now! @lyndzz
I am a fan of Just One Cookbook on facebook. I am happy that I remembered to check at home. I couldn’t do it from my work computer.
I’d love to see more recipes that use miso! I love miso <3
I’m now a new facebook fan! 😀
I love your blog and recipes! I was raised on Japanese home style food so I’m excited to be able to make some of my own!
I would love some more vegetarian or simple fish recipes.
I’ve now subscribed via email!
I would love to see a fish katsu dish! I always see chicken/pork katsu, but I’m a fish lover =)
Your cod looks amazing! I love the combination of miso and fish. I’ve actually never cooked with miso before and would love to try.
I think I would like to see more egg recipes if possible. I love the way Japanese recipes use egg!
I’m already a fan
I love this recipe! I have to try it as soon as I buy some fish fillets. It looks like the perfect way to enjoy fatty fish.
I’d like to know more about japanese pickles and seaweed salads. I always enjoy those appetizers at restaurants and would love to learn how to make them!
I’d like to see more on pickles too, or other easy to make snacks/dishes.
I am now a FB fan.
I am now following you on twitter.
How about shirataki noodles! But I’d also like to see more fish and vegetable recipes which aren’t too “involved” yet easy and simple to prepare.
I LIKE you on Facebook. ID: Lynda Castillo
I follow you on twitter. ID: Lyndadawinda
congrats on your win
am yr fan
Tofu!
I’m a new follower and would like to see anything chicke, fish or veggies!
I’m already a fan on facebook 🙂
I just want to see more “classic Japanese” recipes, but if I had to choose just one ingredient… I would say salmon. 🙂 Thanks for the giveaway!
And I already follow you on facebook!
I’d like to see ume shiso maki, or just anything with ume. Thanks.
This is so yummy can’t wait to try it. I love your seafood recipes, so I’m looking forward to more of them 🙂
Like you on Facebook already 🙂
I love the recipes on your blog! Just liked your facebook page! (:
I’ve just followed you on twitter too (:
I’m a meatlover and would love to see more recipes about chicken, pork, beef… anything meaty!
This is definitely one of the most delicious recipes I’ve tasted at Nobu. I will have to try and replicate this at home sometime!
My favourite ingredient is fish! So your black cod looks amazing to me right now!
Some vegetarian dishes?
I’m a new follower on twitter!
I’d like to see more tsukemono recipes : )
nothing particular anything also can
learn with open mind
Seafood, seafood, and more seafood! I am always looking for new and interesting ways to cook fish.
I am already following you on FB 🙂
And now I’m following you on Twitter too!
Thanks for the giveaway! I’d love to see more fish recipes!
I’m a new Facebook Fan!
I now follow you on Twitter! @FakeGradSchool
fish recipes like for orange roughy
thanks
email subscriber
again thank u
Bake/broil at 400f for 25 minutes? Thats too long I think. That will dry that fish easily.
I prefer to set as high as possible, in my oven is 250C. Set to broil very close to the heating element on top. This will crisp and chared the skin, browned a bit the flesh. But wont dry the fish completely. About 8 to 10 minutes, depends on the size of the fish.
When finished, brush the miso mixture a bit to the fish … To die for 🙂
Thanks for your feedback! I use a toaster oven to cook fish all the time at 400F and usually it takes about 25 mins to get the right result. However, each oven/toaster oven is different and the cooking time needs to be adjusted (especially my old oven requires more time). Black cod is really buttery that it never gets dry texture. But I will cook in my oven next time to see the cooking time. Thank you so much for writing so others can see your note.
Im a new fan on facebook
This is one of my favorite recipes – so simple and so delicious – i make it all the time!
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-29-seafood-frenzy-friday.html
Seaweed salad
I would love to see eggplant and mushrooms.
I’m already subscribing and loving it.
Japanese sweets!
I’d love see Tempura recipes over here. I want to make sure I’m doing it right.
I like you on Facebook.
At the risk of sounding like a stalker, I’m a subscriber also.
Hi Nami, I made this over the weekend and it was sooo delicious! It definitely doesn’t need the added sugar that other recipes have. Thanks!
Hi Janice! I’m happy to hear you enjoyed this recipe. My family and I love this dish. So happy it turned out well! 🙂
I enjoy your blog very much. Many good recipes. Can you tell me how long a bottle of sake will last? We do not drink, but I would like to use it some of your recipes but don’t want to waste it. Is there a substitute? I await your reply
Polly
Hi Polly! So happy to hear you enjoy my blog. 🙂 I have more information about sake below.
https://www.justonecookbook.com/pantry/sake/
Hope that helps. 🙂 Thanks for following my blog!
I made this for a dinner a few days ago, it was soooooo good! 🙂 love your blog! 🙂
Hi Rach! Thank you so much for trying this recipe. I’m so happy to hear you liked it! 🙂 Thanks for following my blog!
If we do not have access to Sake what do you suggest as a substitute?
Hi Jay! I would suggest dry sherry or Chinese rice wine as substitute. Read more about sake here:
https://www.justonecookbook.com/pantry/sake/
Hope that helps. 🙂
simple and delicious, i love miso paste. i must try your recipe.
Hi Nami! Can I use regular miso instead of white miso and sweet white wine instead of sake/mirin? Or will this transform the taste entirely? Thank you!
Hi Soko! What is “regular” miso for you? Are you using red miso? White miso or at least Awase miso (a combination of red and white) is ideal for this dish. Red miso could be a little too strong/salty. However, if you like red miso and used to eating it all the time, it may not bother you much. Um… sweet white wine may not work. My recommendation is to use dry white wine (dry sherry) and sugar to replace sake + mirin. Again, with red miso, you may need to adjust the sweetness as it’s much saltier than white or awase miso. Hope this helps. 🙂
This sounds delicious, I can’t get Miso here in Spain but will be in UK soon and so stocking up on all my favourite asian ingredients.
PS your ingredients says “chieves”, I assume you mean chives?
Thank you for noticing my typo! It’s fixed now. 🙂 I hope you get some miso to make this. Miso is versatile and you’ll enjoy cooking with it. If you are going to buy just one kind of miso, I personally recommend “awase miso (mixed of red and white)” or “white miso” which is easier to use for cooking. 🙂
Thanks for your prompt reply and visiting my page to comment too. Here is a link to the Miso I entend to purchase, http://www.souschef.co.uk/white-miso.html they also do a red version too so think I’ll get both.
If you get both, you can make awase (mixed) miso on your own as well. That’s a great idea. 🙂 Hope you enjoy all kinds of miso recipes when you get tubs of miso! 🙂
I am lazy so I skipped the step of coating with salt. But it tastes great anyway. Thanks for the great recipe.
Hi Ju! Thank you so much for letting me know! I’m glad you liked the recipe! 🙂
Dear Nami,
I took your advice, trying miso cod recipe 🙂
As cod is not available in my country, I’m using gindara.
It’s now marinating in my fridge, I really hope it will come out as delicious as your other recipes.
One question, I’m using gas oven, do I need to turn on the broil? Or just fire from below part is enough?
Thanks in advance. Will let you know the result 🙂
Cheers!
Hi Jayne! Gindara is great! If you have a toaster oven, that works great too (which I use it all the time). If the fish is cooked but doesn’t have a nice char on the surface, you can use broil to brown a little bit on the top (so that it looks delicious and tastes better). Otherwise, you should use your oven as you normally use to cook fish/meat. Hope this helps and you enjoy this dish! 🙂
I hardly find white miso here.., but i have korean doenjang (korean soybean paste) in hand. Can i subtitute the white miso with doenjang? Thx.
Hi Melss! Unfortunately, Korean doenjang doesn’t work for this recipe as miso plays an important role in flavoring, and the basic flavor of miso is completely different. Ideally this recipe requires Saikyo Miso, but white miso is an already the best substitute for this recipe. Hope you can find white miso online. I’m not sure where you live, but these days American stores like Whole Foods also carry a variety of miso, including white miso. You can find white miso on Amazon as well. Good luck! 🙂
Hello, this seems to be a wonderful recipe. I have yet to try this. I was wondering if it would be alright to substitute the 3 tablespoons of saikyo/white miso with 1 tablespoon red miso? Other recipes make use of 2 tablespoons yellow miso. I am aware that akamiso has a strong flavor. All I have at home at the moment is akamiso.
Thank you. 😀
Hi Hana! If you don’t consider it’s “saikyo yaki”, and it’s miso marinated fish, aka miso is okay especially if that’s your favorite type of miso. However, it’s salty, so do not let the fish marinated for a long period of time. Let me know if you recommend not to use aka miso. Personally I haven’t tried this dish with aka miso and I won’nt be able to tell 1000% sure if it’ll work… 🙂
Thank you so much. I have been obsessed with this dish in restaurants and could never replicate it at home. Many thanks! I really appreciate your website.
Hi Olivia! I hope you will like this dish! It’s very easy to make at home and now you can enjoy it at home! 🙂
Just made this recipe. Marinated the fish for two days and served along side the broccoli gommae. The fish was AMAZING. My husband loved it. It tasted exactly like the cod they serve at the fancy japanese izakaya in our city (only much cheaper!!).
Hi Olivia! Awesome! Thank you so much for your kind feedback. I’m really happy to hear you and your husband enjoyed this dish. Right, it’s cheaper and you can control the flavor (plus quality of fish!). 🙂 Thank you again! xo
Hi Nami,
Thanks for sharing your recipes! I have tried several of yours and they all turned out great!
One question regarding this recipe – how long can the fish be stored in the refrigerator from the time we started marinating? You noted there marinate for 2-3 days (at least overnight; traditionally 1 week).
I bought whole fish, cut it to pieces and marinated it, and planning to cook and eat the fish over several days. Just want to make sure they do not go bad before I finish them.
Hi Audrey! Thank you for trying my recipes! I’m happy to hear you enjoyed them. 🙂
Traditionally, people keep it for a week in the fridge. Depends on the salt level of miso, I think it can become salty toward as marinating time goes on. Since you’ll be cooking it over several days, you can probably figure out how many days of marinating is the best result (with the particular miso you’re using – each one can be different). Just make sure – when you take out the fish from the container, your hands are washed and dried (no water goes in). You don’t want to contaminate. Make sure it’s air-tight and keep in the fridge all the time. No temp difference (like keep on the counter for a long time and put back in fridge etc). With the proper care, it should be okay! 🙂
Hi Nami,
I love the grilled black cod that’s served in Japanese restaurants. I can’t seem to be able to get to that soft texture. I think my heat is too high and I cook it too long.. Can you give some pointers on the marinade and how to cook it (eg, right heat (medium?)
Vivian
Hi Vivian! My recipe is to use oven at 400F (200C) for 20-25 minutes and I don’t have any issue. Are you cooking on the frying pan (since you mentioned medium heat). Miso burns easily so I recommend using a toaster oven or oven or fish griller if you have.
Hi Nami,
I have recently follow your miso code recipe. I have marinated more than I could finish in one meal. I’m wondering if there’ s a way to save uncooked code for later use.
Thanks!
Hi Lillian! Sorry for my late response. If it’s less than a week, you can keep in the fridge (make sure it’s in an air-tight container). It is saltier toward the end of the week, so you might want to use it before.
I went to your link for Miso and did not see Yellow there.
Hi Lori! In Japan, we have white miso (Shiro Miso) and red miso (Aka Miso) but we do not have direct translation for yellow miso. I wonder if you mean Awase miso – the combination between white and red? Each miso company makes miso slightly different. If you are looking for miso for this recipe, I recommend Saikyo Miso (it’s the right miso for this recipe) or white miso as substitute. 🙂
HELP IN FINDING BLACK COD
Black cod has a “beautiful and buttery texture” because it is not a cod … it is sable fish. Cod has a firm texture, sable fish has a soft, buttery flesh.
About that “buttery texture”, in the US, sable fish is sold as ‘butter fish’ more often than sold as ‘black cod’.
In the north-pacific region where sable fish are caught, the local fisherman call it ‘black cod’. Cod is from the Atlantic Ocean. There is no cod in the Pacific Ocean. This is why the FDA rule.
In the US, the federal government, the Food and Drug Administration (FDA) REQUIRES all sable fish to be sold only as ‘sable fish’, not as ‘butter fish’ and not as ‘black cod’. Not all fish mongers (sellers) comply. Local to me, in Alameda, I can buy (black cod) sable fish fresh as ‘butter fish’. The fish monger does not call it ‘cod’ because it is not a cod.
If you are looking for ‘black cod’, also be on the lookout for ‘butter fish’ and ‘sable fish’. They are all the same fish. Rarely used in the US, but, sable fish is also sold as ‘blue cod’ or ‘gray cod’.
Btw, black cod nabe … just saying …
(*^_^*)
Hi Joe! I’m glad you mentioned that black cod is not a “cod”. I talked about sablefish but didn’t mention it has nothing to do with a cod (so I edited the post) and “black cod” is used just for marketing. However, I did not know that FDA requires them to be sold as “sablefish”! I have witnessed that sablefish was sold as “black cod” more than once… Maybe it sounds / seems better? You’re right that they don’t always label correctly. Thanks for the feedback! I appreciate it!
Konnichiwa Nami-San !
Very delicious dish !
Instead of miso, I use “Sake-Kasu”.
Which do you prefer ?
Konnichiwa Doug! I like Mizo zuke more than Kasu zuke, partially because I don’t drink sake (I’m not much of a drinker and only use sake for cooking). 🙂 Glad you liked it!
Oooh, another recipe I must try. My husband loves miso butterfish, and eats it whenever and wherever he can. I have a miso butterfish recipe that is robust — it uses inaka miso. Mahalo for this recipe!
Hi Debbie! Happy to hear your husband enjoy the dish! Thank you for reading my blog!
i cooked this tonight after two days marinating and it came out soooo salty that i’m afraid i’m going to have to throw the rest out. i followed the recipe exactly but instead of black cod i used both coho salmon and regular cod. should the type of fish have much such a difference? i’m wondering if it’s because the black cod has a higher fat content than the salmon and cod i used?
Hi Lili! I think it’s more of the type of miso you used. Each miso is different, flavors, salt content, etc. Could be the type of miso you used. White miso and Saikyo miso are sweeter in taste compared to red miso etc, so it shouldn’t be too salty. And yes on higher fat content on black cod. But I still believe it’s the type of miso… Oh! And you also removed the miso when you are baking, right? We don’t eat the marinated miso that’s on the fish. We completely remove it and bake… Let me know what you think. 🙂
thanks for your help! i used white miso and scraped all of the marinade off before baking. however, i was thinking that maybe it was the thickness of the fillets I used. they weren’t super-thin, but they were thinner than the fillets shown in your photographs. next time i will also try saikyo miso instead of regular white miso; white is just what I keep in my fridge. thanks for your help, i love your website, nami.
Hi Lili! Thank you for getting back to me. Maybe reduce the marinate time next time. Everyone is different in terms of how salty they feel. We always eat steamed rice with fish, and for Japanese people, maybe acceptance of “salty” fish can be different. We know saltiness of fish, pickles, miso soup, etc but maybe that can be too much for some people. 🙂 Thank you for trying my recipe! I’m happy to hear you enjoy my site! 🙂
What did you put on top of the fish?
Hi Kenny! Oh… that’s a chive I think… 🙂 Something green for the food photography, but no need to put it for home use. 😀
Can i just marinate the fish for 6-8 hours?
Hi Patricia! Sure! 🙂
Hi! I just discovered your website and it’s amazing! I had a question about this recipe vs the miso salmon. Why is this one baked and the salmon one broiled, does it matter which you do?
Hi Aprille! Thank you for finding my site! You can use broil for this recipe but you have to be very careful not to burn. It’s thinner and has miso coating, so it gets burnt easily.
Salmon is known for having natural oil/fat. It provides a protection against overcooking under the intense heat of the broiler, and the fish will brown beautifully. Cod is not so much. So it’s easier if you bake but higher temperature (as it’s thin), and cook less time (so it won’t be dry). Hope this help!
It’s unbelievable the number of non-site related ads that run here. This is a Japanese cooking site, right? Why are there repetitive ads featuring disposable adult underwear, cars, colon screenings, banks, insurance companies and on and on! Have you visited your own site? The loading of the ads CONSTANTLY causes the site to have to be reloaded. Pretty hard to deal with when you are cooking old school, from the written recipe, not the video. All the above referenced ads have run just while I write this comment. I’ve seen you address this issue recently too, claiming that these ads provide revenue that keeps the site open. You must be very well off by now. I’m considering ending my subscription because the site has become practically unusable. Very Sincerely, Sue Aida
Hi Sue! I sincerely apologize for the experience. If you don’t mind, could you please send me screenshots of what you see ([email protected])?
I do need to run ads but if they severely impact the user experience I can work with my advertisers to improve, but need screen shot of the problem to explain.
The ads you see are not controlled by Just One Cookbook. For example, if someone searched cameras online, he/she will see ads related to cameras on my site (or any sites, Facebook, pretty much everywhere) because that’s how it works – ad companies use your browsing history.
I use my site all the time to cook, give recipe links to my readers who ask me questions, etc. Mr. JOC and I are on our site ALL THE TIME from desktop or iphone. We value your feedback and thank you for letting us know.
P.S. If you like to unsubscribe to my newsletter, you can do so by clicking “unsubscribe” at the bottom of every newsletter you receive.
My family loves this miso cod recipe! It’s better than most restaurants!
Hi David! Thank you so much for your kind feedback. So happy to hear that you enjoy this simple, yet classic dish!
This is one of my favorite types of fish. I often order it when at a restaurant, Can you please let me know grilling instructions? Thanks
Hi Lyn! Grilling as in BBQ? Miso gets EASILY burnt so I don’t recommend cooking on an open fire as it’s hard to control the heat. Plus the fish is very flakey so it becomes pieces if you try to flip to avoid getting burnt.
It’s me again. Can you also suggest a good online fish supplier? I think you have in the past…I can’t find it…thanks
I’m sorry but I don’t use the online fish supplier anymore. We sold the business as we became so busy with this blog.
I love this dish and have made it once using the recipe from Nobu’s cookbook. I’m going to try it again with your recipe.
I just came back from the Colorado Lou rains and ate at his restaurant numerous times each time having ing either this dish or the black cod miso cups. Both are sensational!
Reading your recipe for Miso Cod, as I live in Australia and cod is not available, what type of fish can I substitute? It looks so delicious I could just dive into the photo! Cheers Angie
Hi Angela! You can use salmon or some buttery fish for this recipe. Hope you enjoy!
Hi! This looks delicious! Can this type of marinade be used for other protein, like chicken or beef?
Love your recipes!!
Hi Theresa! Sure, you can! I haven’t tried it with this particular recipe, so I’m not sure if it’s best to adjust the marinade for beef or chicken though… Let us know if you try! 🙂 Hope you enjoy!
I bought the Hikari Miso – Koji Miso, because you mentioned that is your favorite miso. Would that work on this recipe or does it have to be white miso? What other recipes would the koji miso be good for?
Hi Bo! Ohh you got my favorite miso! Isn’t it delicious? I use this miso for a lot of things – many miso recipes and almost daily miso soup. 🙂
Saikyo Yaki is usually with Saikyo Miso or white miso, but you “could” use this miso instead. But please know that it’s saltier and stronger…. so you don’t want to marinate for a longer time…
I’ve been making this with salmon..but I use Hikari Red Miso..still turned out great 🙂
Hi Jos! Sure, you can use all types of miso as miso marinated fish. However, for Saikyozuke (if grilled, Saikyoyaki) is the one using Saikyo Miso.
Thank you for this recipe, I am using it right now. I made the mistake of washing my fish before hand. Does that affect the taste?
Hi Mina! If it’s a quick rinse, it is ok, but we “rinse” with sake so the fish doesn’t get watery. 🙂
This recipe will remain my absolute favourite, forever. It’s. So. Damn. Good!
Thank you so much for your kind feedback, Melanie!
Hi, I was living in the Bay Area and am now currently living in Japan and can’t wait to make your Miso Cod recipe. I don’t have an oven, but do have a fish grill. Any suggestions for cooking it? Thank you!
Hi Becky! Yeah fish grill is perfect! Until you get used to it, you need to be careful with your fish because the heat source is much closer than oven. It cooks faster too. And having miso, it burns easily, so do remove all the miso (I would use paper towel to completely scrape off but DO NOT WASH). Not sure your fish grill brand and I can’t give you the cooking time needed, but keep an eye on it at least for the first few trials. Hope you enjoy!
Love the sound of this recipe!
May I ask, how long would this keep?
Hi Jade! After you cook? I’d say overnight to 24 hours at max. 🙂
Hi Nami! I’ve started marinating the fish 2 days ago and was going to have it soon, but I have a change of plans that will require me to marinate the fish for a total of 6 days… is that okay? Thanks so much! I’ve made this before and it is amazing and so elegant! <3
Hi Viola! Ahhh I’m so sorry for not being able to respond sooner. 🙁 How was the fish? With this recipe, ideally it should be eaten within a few days but if the fish is fresh it should be okay.
It worked out beautifully! We ended up cooking it on the 7th day 😉 I was nervous about it but it was all good, and we ended up with a very delicious buttery black cod. Thank you as always for your amazing recipes, Nami! Happy Thanksgiving to you and yours. <3
Hi Viola! Thank you so much for taking your time to write back, and I’m so happy!!! Glad your fish came out well! Nice! Happy Thanksgiving to you too! xo
hi can i use the leftover miso marinade for anything else?
thank you,
jasmin
Hi Jasmin! It’s usually not recommended to reuse as you don’t want to contaminate new ingredient from something left from the previous one.
Hi,
I am wondering if I can freeze the marinated fillet. If so, how long can I keep it in the freezer for?
Thanks in advance!
Hi Christina! 2-3 weeks is best at pre-cook stage. If you cook, it can last 1 month. 🙂
Hi, can I steam it in foil instead for this recipe? Or is there a way to make sure that the fish isn’t overcooked / remain soft instead of dry? I don’t have toaster oven/fanned oven just normal American oven and I think the heat is too aggressive. Thank you so much. Your recipes have helped me cook for my partner and his family a lot. 🙂
Hi Bambi! Cod is pretty fatty/oily fish (See step 4, oil coming out from fish?) so it will less likely that it will be dry unless you overcook it. You can make a tent over the fish to avoid direct heating and that should help you control the “aggressive” oven heat. You can steam it, but you won’t be able to see the fish while cooking and this kind of fatty food is nice to get some char. Hope that helps!
Hi Nami, love this recipe – makes cod so much softer!! Do you think it’s worth reducing the marinade time if I found it slightly too salty? I used white miso and marinaded for 2.5 days.
Hi Laura! Thank you for your kind words. Yes, you can definitely adjust the marinade time. 🙂
I made this with salmon and couldn’t be happier with the results! It has become my preferred way to eat salmon.
Hi Jane! I’m so glad to hear you enjoyed this recipe with Salmon! Thank you for your kind feedback and trying this recipe! 🙂 It’s one of our family favorites too!
This was excellent! I have tried many versions of this recipe, but yours will be my go to recipe. I love that it has no added sugar. Thank you for sharing these great recipes with us.
Hi Sally! Wonderful! I’m so glad you liked this recipe. Yeah, sugar is not necessary but some of the Japanese recipes include both mirin and sugar rather than just mirin. Thank you for your kind feedback!
Hi Nami. Great website!
I’m a beginner and your site is making me really enthusiastic to try these recipes.
So anyway, I just made some miso cod, using actual cod fillets, and white miso. It was marinated in the miso/mirin/sake mixture for 2 days. Unfortunately, it didn’t turn out too well. The fish was extremely salty. Not sure what I’m doing wrong. Is it because of the white miso?
Thanks.
Hi Michael! Thank you for trying this recipe! White miso is less sweet in general, but Saikyo Miso is much sweeter than white miso. But each miso brand makes the miso differently, so some have saltier miso than others or vice versa. I also want to mention that this dish or miso dish, in general, is considered “salty” to go with steamed rice. We don’t eat it by itself. It’s to accompany the bland steamed rice. Miso is used to preserve the food (keep the fish for a long time), so saltiness is used for preservation. I thought I should mention as you might be expecting a different result. 🙂 Hope this helps a little. 🙂
Made this for family dinner and everyone loved it. Even my cousin who usually doesn’t like seafood. Was hoping to have some leftovers for lunch but it was all eaten at once.
It was easy to make ahead of time. Baked when I should have broiled but a last minute flip and switch to the broiler for 5 minute saved it.
Hi Matthew! I’m so glad to hear your family enjoyed it! Thank you so much for trying it and for your kind feedback. 🙂