#Blackcod Miso

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#Blackcod Miso Reel by @foodiligence (verified account) - Is it worth cooking Miso Black Cod from Nobu? Recipe Inspired by @justonecookbook and perfect for Valentine's Day Ingredients 6 Tbsp white miso 3
227.5K
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@foodiligence
Is it worth cooking Miso Black Cod from Nobu? Recipe Inspired by @justonecookbook and perfect for Valentine's Day Ingredients 6 Tbsp white miso 3 Tbsp mirin 3 Tbsp sake 1 Tbsp sugar 2 tsp Diamond Crystal salt 1.25 lb sablefish (black cod) fillets Use the freshest fish possible, because we need to marinate for 3 days, shorter if skinless. Sprinkle fillets with salt and rest 30 minutes to draw out moisture, then pat dry. Mix miso, mirin, sake, and sugar until smooth and spread into an airtight container. Coat fish in the marinade, cover, and refrigerate 3 days. Before cooking, wipe off excess marinade completely to prevent burning. Bake skin-side up at 400°F for 20 minutes, until slightly crispy.
#Blackcod Miso Reel by @foodiligence (verified account) - Is it worth cooking? Miso Black Cod from Nobu. Recipe Inspired by @justonecookbook Ingredients 6 Tbsp white miso 3 Tbsp mirin 3 Tbsp sake 1 Tbsp
14.2K
FO
@foodiligence
Is it worth cooking? Miso Black Cod from Nobu. Recipe Inspired by @justonecookbook Ingredients 6 Tbsp white miso 3 Tbsp mirin 3 Tbsp sake 1 Tbsp sugar 2 tsp Diamond Crystal salt 1.25 lb sablefish (black cod) fillets Use the freshest fish possible, because we need to marinate for 3 days, shorter if skinless. Sprinkle fillets with salt and rest 30 minutes to draw out moisture, then pat dry. Mix miso, mirin, sake, and sugar until smooth and spread into an airtight container. Coat fish in the marinade, cover, and refrigerate 3 days. Before cooking, wipe off excess marinade completely to prevent burning. Bake skin-side up at 400°F for 20 minutes, until slightly crispy.
#Blackcod Miso Reel by @thestrongcook (verified account) - How to Make Nobu's Miso Black Cod 🔥🐟🔥🐟 - MY FAVOURITE REELS OF 2025 ⏮️ FULL RECIPE BELOW ⬇️ INGREDIENTS: (feeds 2 ppl) - 2 x 150g portions blac
464.3K
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@thestrongcook
How to Make Nobu’s Miso Black Cod 🔥🐟🔥🐟 - MY FAVOURITE REELS OF 2025 ⏮️ FULL RECIPE BELOW ⬇️ INGREDIENTS: (feeds 2 ppl) - 2 x 150g portions black cod - 3 tbsp miso paste - 3 tbsp sake - 3 tbsp mirin - 2 tbsp white sugar - 2 tsp rice wine vinegar - 1.5 cups sushi rice - 6 pcs oyster mushrooms - 6 pcs baby bok choy - 1 small shallot - 1 clove garlic - 1 small piece of ginger - 2 tbsp neutral cooking oil - 1 tbsp butter - radish & green onion (optional) BLACK COD: 1) Mix miso, sake, mirin, sugar and rice wine vinegar in a small sauce pot, and heat over low heat until miso and sugar have fully dissolved. Cool down fully. 2) Remove skin from black cod if still on, but no need to remove pin bones (they can be easily removed after cooking) 3) Place black cod in a non-reactive container, and cover with marinade. Cover with plastic wrap, and refrigerate for at least 24 hours, up to 48 hours. 4) Cook fish on a small sheet tray under your broiler. Keep a close eye on your fish to ensure it doesn’t burn. When glaze begins to dry out, brush more onto the fish with any extra residual marinade. NOTE: I have an old electric oven, and I set mine to 525F degree broil, and the fish took 10 minutes to cook. However, ovens vary drastically, so proceed accordingly based on your oven. 5) When the outside of your fish has caramelized, and the glaze has dried up. Your fish should be done. However, you can also check for an internal temperature of 130F/55C. 6) If you have a torch, continue to char the outside of your fish until it is slightly blackened. RECIPE CONTINUES IN THE COMMENTS ⬇️ #nobu #miso #blackcod #recipe #homecooking
#Blackcod Miso Reel by @thestrongcook (verified account) - How to Make Nobu's Miso Black Cod 🔥🐟🔥🐟 RECIPE BELOW ⬇️ ⬇️ INGREDIENTS: (feeds 2 ppl) - 2 x 150g portions black cod - 3 tbsp miso paste - 3 tbsp
2.5M
TH
@thestrongcook
How to Make Nobu’s Miso Black Cod 🔥🐟🔥🐟 RECIPE BELOW ⬇️ ⬇️ INGREDIENTS: (feeds 2 ppl) - 2 x 150g portions black cod - 3 tbsp miso paste - 3 tbsp sake - 3 tbsp mirin - 2 tbsp white sugar - 2 tsp rice wine vinegar - 1.5 cups sushi rice - 6 pcs oyster mushrooms - 6 pcs baby bok choy - 1 small shallot - 1 clove garlic - 1 small piece of ginger - 2 tbsp neutral cooking oil - 1 tbsp butter - radish & green onion (optional) BLACK COD: 1) Mix miso, sake, mirin, sugar and rice wine vinegar in a small sauce pot, and heat over low heat until miso and sugar have fully dissolved. Cool down fully. 2) Remove skin from black cod if still on, but no need to remove pin bones (they can be easily removed after cooking) 3) Place black cod in a non-reactive container, and cover with marinade. Cover with plastic wrap, and refrigerate for at least 24 hours, up to 48 hours. 4) Cook fish on a small sheet tray under your broiler. Keep a close eye on your fish to ensure it doesn’t burn. When glaze begins to dry out, brush more onto the fish with any extra residual marinade. NOTE: I have an old electric oven, and I set mine to 525F degree broil, and the fish took 10 minutes to cook. However, ovens vary drastically, so proceed accordingly based on your oven. 5) When the outside of your fish has caramelized, and the glaze has dried up. Your fish should be done. However, you can also check for an internal temperature of 130F/55C. 6) If you have a torch, continue to char the outside of your fish until it is slightly blackened. RECIPE CONTINUES IN THE COMMENTS ⬇️⬇️ #miso #blackcod #recipe #homecooking
#Blackcod Miso Reel by @larryscatch (verified account) - Recipe below (save for later)👇 ✨ Miso Black Cod (Sablefish) - Restaurant Quality at Home ✨ Silky, buttery, umami-rich miso black cod that melts in
5.3K
LA
@larryscatch
Recipe below (save for later)👇 ✨ Miso Black Cod (Sablefish) - Restaurant Quality at Home ✨ Silky, buttery, umami-rich miso black cod that melts in your mouth - perfect for date night or weeknight luxury. 💛🐟 Ingredients (for ~6 oz Black Cod): • ¾ tbsp white miso paste • ¾ tbsp mirin • ½ tbsp sake • ¾ tbsp granulated sugar • 1 - 6 oz Larry’s Catch Wild Black Cod fillet • A splash of neutral oil (for searing) Optional: pickled ginger, scallions, lemon wedges How to make: 1️⃣ Whisk together miso, mirin, sake & sugar in a small pot over low heat until smooth & sugar dissolves (don’t boil). Cool. 2️⃣ Pat the fish dry, then coat completely in the cooled miso marinade. Cover & refrigerate for 2–3 days. 3️⃣ When ready, scrape off excess marinade, heat a little oil in an oven-safe pan, skin-side up, and sear to caramelize. 4️⃣ Flip, then bake at 400°F until flaky. Broil a minute for extra color. 5️⃣ Serve hot with ginger, scallions & lemon. 🍋 🔥 Pro tip: patience in the marinade = next-level flavour. Tag us when you make it! Find more recipes at larryscatch.com/recipes 📲 — #larryscatch #misoblackcod #seafoodathome #easyrecipes #seafood
#Blackcod Miso Reel by @cylovesfrogs - All you need is equal parts miso, mirin, and honey for this simple Broiled Miso Black Cod recipe. It makes sense that everyone and their mom is famili
180.1K
CY
@cylovesfrogs
All you need is equal parts miso, mirin, and honey for this simple Broiled Miso Black Cod recipe. It makes sense that everyone and their mom is familiar with this recipe; it’s simple, easy, and delicious! Who needs Nobu when you can just make this for yourself at home? ;) White miso is more sweet and mild, and red miso is saltier. Use whichever you have on hand, but know that the kind of miso you use will affect the overall taste. If you’re having trouble mixing your marinade because your miso’s a little “aged”, then add a little hot water to loosen it up. Enjoy my cutie patooties! Sablefish bought from @sayweee_official (:
#Blackcod Miso Reel by @sophiasbiteclub - Nobu-Style Black Cod with Cucumber Sunomono🥢 Do you ever crave a very specific dish from a particular restaurant - but without actually wanting to g
18.9K
SO
@sophiasbiteclub
Nobu-Style Black Cod with Cucumber Sunomono🥢 Do you ever crave a very specific dish from a particular restaurant — but without actually wanting to go there? I do. And it happens often. What’s even more interesting is that those “fancy” and pricey dishes usually turn out to be surprisingly affordable when made at home — and just as delicious. This time: truly Japanese flavors. Sweet, salty, umami-rich miso black cod paired with a refreshing cucumber sunomono. I highly recommend finding a thick cod fillet — it makes all the difference. And serving it with rice on the side is always a very good idea. ⸻ Miso Black Cod Ingredients • 500–600 g cod fillet • 60 g mirin • 60 g sake • 75 g white miso paste • 50 g sugar Method 1. In a small saucepan, bring the mirin and sake to a boil and let simmer for about 3 minutes to cook off the alcohol. 2. Add the miso paste and sugar. Cook gently for another 3–4 minutes, without letting it boil. 3. Allow the marinade to cool completely. 4. Coat the cod thoroughly in the sauce, making sure all pieces are well covered. Cover tightly and refrigerate for 48 hours to marinate. 5. When ready to cook, remove excess marinade and broil for 7–9 minutes. Keep a close eye on it — every oven is different, and the fish can overcook quickly. The result should be caramelized on the outside and buttery soft inside. Cucumber Sunomono Ingredients • 600 g cucumber • 3 tbsp rice vinegar • 1 tbsp mirin • 1 tsp agave syrup (or sugar) • 2 tbsp soy sauce • 1 tbsp sesame oil • Sesame seeds • Salt Method 1. Slice the cucumbers very thinly (a mandolin works perfectly). 2. Sprinkle generously with salt, massage gently, and leave for 30 minutes to draw out excess moisture. 3. Rinse well to remove excess salt and drain thoroughly. 4. Toss with rice vinegar, mirin, agave (or sugar), soy sauce, sesame oil, and sesame seeds. Adjust seasoning to taste. 5. Let marinate for at least 15–30 minutes before serving (longer if you prefer deeper flavor). Enjoy!🤍 #recipe #recipes #recipeoftheday #cooking #food
#Blackcod Miso Reel by @flexwallfood - EPISODE 14…food you can make in your tiny NYC apartment that doesn't suck NOBU STYLE MISO BLACK COD 🐟 I was kind of a hater of this dish since it's
264.9K
FL
@flexwallfood
EPISODE 14…food you can make in your tiny NYC apartment that doesn’t suck NOBU STYLE MISO BLACK COD 🐟 I was kind of a hater of this dish since it’s so overdone, but turns out it’s really really good. Make sure you use black cod (sable). More expensive than regular cod but is so much better and makes the dish Marinade: Equal parts sake, mirin, miso paste Tbs sugar
#Blackcod Miso Reel by @gatherednutrition - #ad Miso Marinated Alaska Sablefish! Sablefish (aka black cod) is high quality protein source, and also provides lots of omega-3 fatty acids essentia
23.3K
GA
@gatherednutrition
#ad Miso Marinated Alaska Sablefish! Sablefish (aka black cod) is high quality protein source, and also provides lots of omega-3 fatty acids essential for brain health, heart health, and just overall wellness. It’s versatile and easy to cook (and very hard to overcook)! Such a dream to be working with @alaskaseafood, as it is truly one of my main staples for my family! This recipe is so simple, and just takes a mental note to prepare a few days in advance! Other than that, it’s easy to throw together and packs TONS of flavor. Can’t wait for you all to try this one! #AskforAlaska RECIPE: 2.5-3 lbs of Alaska Sablefish (a.k.a. Black cod), whole filet or individual filets ¼ cup Japanese sake ¼ cup mirin ½ cup white miso paste ⅓ cup honey 1 tbsp sesame oil 2 cloves of garlic, minced 3-4 days before you want to eat your fish, prepare the marinade. In a small pot over medium heat, bring sake and mirin to a boil. Reduce to a simmer for 7-8 minutes, until liquid has decreased by roughly half. Stir in miso, honey, sesame oil, and garlic until smooth. Simmer for 3 minutes. Allow marinade to completely cool to room temperature, then coat your black do all over in the marinade. Cover in an airtight container and let marinate in the refrigerator for 3-4 days. When ready to eat, preheat your oven to broil on high. Add your cod and broil for 8-12 minutes, until top begins to caramelized. Serve with rice and veggies and enjoy! #Miso #seafoodrecipes #healthyrecipes
#Blackcod Miso Reel by @claudinekaz (verified account) - This dish never misses! Nobu-inspired miso black cod, but made at home. Miso Black Cod (Sablefish) - Nobu-Inspired Ingredients * 1 whole sablefish (
457.1K
CL
@claudinekaz
This dish never misses! Nobu-inspired miso black cod, but made at home. Miso Black Cod (Sablefish) — Nobu-Inspired Ingredients * 1 whole sablefish (black cod) fillet, cut into 4 equal pieces * ¼ cup white miso paste * 3 tbsp mirin * 2 tbsp sake * 2 tbsp coconut sugar Instructions 1- In a small saucepan, gently warm the mirin and sake for 1–2 minutes to cook off the alcohol and then add the sugar. 2- Remove from heat and whisk in white miso and let cool completely. 3- Pat the sablefish dry and coat generously with the miso marinade. 4- Cover and refrigerate for a min of 48h but 72h is ideal 5- Preheat oven to 425°F or set broiler on high. 6- Wipe excess marinade off the fish (important so it doesn’t burn) 7- Place on a lightly oiled, foil-lined tray and broil for 8 minutes, until caramelized on top and buttery inside. Finish with sesame seeds and sliced scallions if you like Simple. Elegant. Restaurant-level AND DEVOUR 🤍 #misoblackcod #sablefish #nobustyle #homecooking #chefathome simpleingredients japaneseinspired foodreels

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