If you’ve ever had the famous miso-marinated black cod from NOBU, you know how deliciously tender and flavorful it is. The best part? You can recreate this iconic dish at home with just a few simple ingredients. This Miso Marinated Fish is easy enough for a weeknight dinner but impressive enough to serve at a dinner party!
Table of Contents
Why I Love This Recipe
When I was living in NYC as a model, I loved splurging at NOBU, a renowned Japanese restaurant by world-famous chef Nobu Matsuhisa. The menu is packed with incredible dishes, but the miso marinated black cod is by far the standout! Fortunately, you don’t have to go to the restaurant to enjoy it—you can easily make this dish at home for a fraction of the cost!
- Simple to Make: This miso marinated fish recipe only requires 4 ingredients. Just whisk the marinade, let the fish soak in the flavor, and broil until golden perfection.
- Flavorful: The combination of miso, agave, and mirin gives the fish a rich, umami-packed glaze that is irresistible.
- Versatile: While black cod is my go-to, you can swap it with other oily fish like salmon or even try this recipe with scallops. Black cod is high in omega-3 fatty acids and has a mild flavor which is perfect for kids.
- Healthy: Loaded with omega-3s and light on prep time, this is a nutritious dish you’ll feel good about eating. The original recipe uses lots of sugar, which I didn’t think was the healthiest idea, so I substitute agave with fantastic results!
The Ingredients
- Yellow or white miso: This fermented paste is the star of the marinade, adding depth of flavor.
- Agave: This adds a touch of sweetness to the marinade. You can substitute sugar for a slightly different sweetness.
- Mirin: This is a sweet Japanese rice wine that balances out the salty miso.
- Black Cod: Black cod is mild in flavor and high in omega-3 fatty acids. You can use any oily fish for the best results.
How to Make Miso Marinated Fish
Step 1: Place the miso, agave and mirin in a bowl and whisk to combine.
Step 2: Pour over the fish, cover, refrigerate and marinate for at least 30 minutes (can be marinated up to 3 days).
Step 3: Preheat oven broiler to high. Remove fish from marinade and place skin side down on a foil lined cookie sheet.
Step 4: Broil fish 6 inches from the heat source for 8-10 minutes or until golden and bubbly.
Tips and Tricks
- Marinate Longer for More Flavor: If you have the time, let the fish marinate for up to 3 days. The longer the fish soaks in the miso glaze, the deeper the flavor.
- Use a Hot Broiler: You want the fish to cook quickly under the broiler, so make sure it’s fully preheated. This gives the fish a golden, slightly caramelized exterior while keeping the inside moist and tender.
- Swap Agave for Sugar: Don’t have agave? You can substitute it with 3 tablespoons of sugar without losing that perfect balance of sweet and savory.
- Serving Suggestions: Pair your miso-marinated fish with steamed or brown rice and Crispy Broccoli, or for a lighter option, a fresh cucumber salad.
Frequently Asked Questions
Black cod is the classic choice, but salmon works beautifully too. You could also try scallops. You want to stick to oily fish for the best texture and flavor.
Absolutely! The fish can marinate for up to 3 days, making it a great make-ahead option for busy weeknights or special dinners.
More Easy Fish Recipes
A fancy meal at a nice restaurant is always a treat, but there’s no reason why you can’t have the world’s best dishes at home. Try this one out and let me know what you think by leaving a comment and rating below!
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Miso Marinated Fish
Ingredients
- 1/2 cup yellow or white miso
- 2 tablespoons agave or 3 tablespoons sugar
- 1/2 cup mirin
- 1 1/2 pounds (4 filets) black cod or salmon (you need to use an oily fish)
Instructions
- Place the miso, agave and mirin in a bowl and whisk to combine.
- Pour over the fish, cover, refrigerate and marinate for at least 30 minutes (can be marinated up to 3 days).
- Preheat oven broiler to high.
- Remove fish from marinade and place skin side down on a foil lined cookie sheet.
- Broil fish 6 inches from the heat source for 8-10 minutes or until golden and bubbly.
Notes
- Marinate Longer for More Flavor: If you have the time, let the fish marinate for up to 3 days. The longer the fish soaks in the miso glaze, the deeper the flavor.
- Use a Hot Broiler: You want the fish to cook quickly under the broiler, so make sure it’s fully preheated. This gives the fish a golden, slightly caramelized exterior while keeping the inside moist and tender.
Loved this recipe! I should have left marinade on longer (only did 30 mins on regular cod). Will make again.
Yes! 30 minutes “works” but the longer the better on this one! Glad you still enjoyed 🙂
Would this marinade work for chicken? We love this marinade for salmon!
Made this last night with a big slab of Alaskan halibut. Let it marinade for a couple of hours. I subbed part of the mirin with sake as I had some on hand and saw that in another recipe. This was excellent. Will definitely be on repeat. I want to try on scallops as mentioned.
Yes, you can boil the sauce!
Once the fish is done marinating, can we boil the marinade to use as a sauce like in the 1,2,3 Scallops recipe?
Thanks and can’t wait to taste this recipe with regular cod. I don’t think I can find black cod in Europe so I might try salmon next time depending on the outcome.
Thank you for your response! I could not find black cod so I used sea bass and it turned out great. Excellent recipe!
I usually get 4 filets… about 1/3 pound each!
What size should pieces of fish approximately be or is it just dividing the 1.5 lbs of fish into 4 pieces? That would help me a lot.
How can I maximize the fish I buy for my toddler? I usually get a nice fresh piece of wild salmon at Whole Foods (around $12-$13 a pound). When I get home, I immediately slice up portions, wrap them tightly in plastic, then freeze right away. Then I defrost 1 chunk in the morning on the day I’m planning to cook it. However, I realize that this is not the best or freshest way. I know I *should* be buying fresh fish and eating it on the day it is purchased. But for me.. it’s a 1-hour round trip drive to Whole Foods. I would like my toddler to eat fish at least once a week, but it’s not always possible to make a mid-week trip just for fish. I usually do my grocery shopping for the entire household on Saturday, which is when I would usually get the salmon and do the freeze method. I feel like I’m making this more difficult than it should – maybe the freezing method is the way to go? – but I’d love to hear other people’s suggestions on how to serve the freshest fish for your toddler.
Will brown rice miso work?
I think that would be okay!
Would halibut work? I wasn’t sure if it would be oily enough. Thanks : )