Black Cod with Miso
Over Black Radish and Ponzu
Radish Sprout Garnish
Fresh Black Cod, also known as Sablefish is rich in omega-3 fatty acids. Population levels are moderate and no overfishing is occurring. The life-span of a Sablefish is estimated to be longer than 90 years! More information on habitat and sustainability can be found at FishWatch U.S. Seafood Facts here.
Nobu-style Saikyo Miso
- 3/4 c. saké
- 3/4 c. mirin
- 2 c. white miso paste
- 1 1/4 c. granulated sugar
1. Bring the saké and the mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
Miso recipe from Nobu: The Cookbook by Nobuyuki Matsuhisa. This recipes yields 3 cups. Since we did not use it all for the cod, we tried it the following night with fresh salmon and it was equally impressive.
Rinse the cod, pat dry with paper towels, then coat with the miso mixture. Nobu recommends marinating for 2 to 3 days. Since I only had an hour, that is how long it steeped. And it was still fabulous! Broil the cod under high heat until it browns, then bake at 350° for about 10 minutes until the fish is cooked through.
Black radish is at its peak in winter. Peel completely and slice into very thin rounds.
It has a lovely interior pattern. The crunchy somewhat pungent radish and slightly salty and citrusy ponzu are a great complement to the caramelized luxurious cod.
Nobu serves his Black Cod with Miso with a simple garnish of a few more drops of miso and a stalk of hajikami (pickled ginger stick).
We served the Black Cod with Miso over sliced black radish and ponzu sauce. Radish sprouts make a lively garnish.
If you are a fan of all types of fish, you will love Nobu: The Cookbook.
24 thoughts on “Black Cod with Miso, Black Radish & Ponzu”
i like cod for it's smooth and fine textures-the black cod with miso, black radish & ponzu looks very tantalizing, indeed!
Mmmm…beautiful cod. That's a first I've seen black radish. I do love the pattern of it too. Neat. I've got to keep an eye out for that one.
Beautiful! I tried this at Nobu once and looooove it!
This is a stunning recipe! I love how since the saikyo miso sauce is to make. I've seen black radish at the markets but this is the first time I've seen it applied. I'm looking forward to making this dish. Thanks for sharing!
Fantastic posting, I love black cod and have it frequently at home. We have great Japanese fishmongers in London called Atariya where I source mine.
I was unaware that black cod could live to around 90 years old, it is odd to think we might be munching on a fish more ancient than my grandparents.
Thanks for the recipe, I am a real Japanese food aficionado and will be cooking from this.
Luiz @ The London Foodie
That looks like something out of a four-star restaurant. I had no idea about the long life span of black cod.
Been following for a bit… first time commenting here… I am going to try this exact recipe..! I have been looking for a good cod dish, and this more than fits the bill..!
You got the perfect sear on that, Happy Holidays.
Beautiful preparation, as usual, LL. Love the photo of the floating hand holding the radish!
Lovely dish and elegant presentation. I am particularly curious about the black radish. I'll keep my eyes open in case I spot it at the grocery store.
I love the shot of the light fixture! So creative…..Happy Hanukkah, and get rid of that annoying spam comment….hope to catch you this holiday season, maybe in NJ??????
I'm not big on fish esp. cod however I would feast on that last plate first with my eyes and then eat it too.
Did you ever hear of Bakalar? – it's a fish soup/stew made from dried codfish for Christmas eve by Croatians and Serbians (I think). Anyway, my parents use to make it and for me it had a way too strong fishy taste, but they loved it.
I love that not only does the cod look incredible, but that it's sustainable.
Never has cod looked so appealing. am bookmarking this because it has to be made … no to hunt down the black radishes.
Ah, an elegant black theme! I've never tried black cod or black radish, but it looks like a winner.
Just a little something you threw together in an hour? You're amazing LL! Black radish, black garlic, I'm always learning something new from you.
Congratulations on your 500th follower! Yay!!!
I love black cod and this looks unbelievably fabulous. Talk about "taste with the eyes"! Gorgeous.
I love cod fish!!!!That looks delicious….the flavors are amazing. Beautiful pictures.
Seasons Greeting, Lori Lynn-I just made cod last night however, it didn't look half as delicious as yours. I'm definitely saving this menu. It sounds outstanding!!! Thank you so much for sharing…
Black cod is a wonderful fish, nice thick fillet and that caramelized top is gorgeous.