Back to Fish
Last updated
Overview
A sweet-savory miso marinade seasons the fish before cooking. Broil the surface briefly at the end so the glaze bubbles and caramelizes.
Time and temperature
Swipe to see all columns
| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Delicate | 120°–125°F | 145°F | 30 minutes–1 hour | 60 minutes |
| Firm | 130°–135°F | 145°F | 45 minutes–1 hour 30 minutes | 1 hour 30 minutes |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 120°–125°FDelicate
- Silky flakes under a sweet-savory miso glaze.
Best for
- Black cod (sablefish)
- High-quality Pacific cod
- Japanese-style preparations
Notes
- Marinate fish in miso mixture for 24–48 hours for authentic Nobu-style depth
- Remove excess marinade before bagging to prevent overly salty taste
- Use gentle heat when finishing to avoid overcooking the delicate interior
Tips
- Marinate fish for full 48 hours for authentic Nobu-restaurant depth — the long marinade is key to the flavor
- Scrape off excess marinade before bagging — thick globs burn during broiling and taste bitter
- Watch the broiler like a hawk when caramelizing — miso sugar burns very quickly
- 130°–135°FFirm
- Firmer flakes that stay juicy under a caramelized miso finish.
Best for
- Atlantic cod
- Pacific cod
- Halibut
Notes
- This temperature gives more familiar texture that may appeal to traditional preferences
- Fish still very moist thanks to sealed bag cooking
- Holds together better for grilling or pan-searing after sous vide
Tips
- This temperature is more forgiving and easier to handle than delicate 120°F — good for beginners
- Fish holds together much better for plating and presentation
- Still needs careful broiling to caramelize miso without burning
Get it ready
- Mix the miso, mirin, sake, and sugar until smooth.
- Save a clean spoonful of marinade for the glaze before adding the fish.
- Coat the fish and refrigerate for at least 12 hours; 24–48 hours gives it a deeper flavor.
- Wipe away the excess marinade and arrange the fillets in one layer in a food-safe bag.
- Seal gently and keep the bag fully submerged while the fish cooks.
Finish and serve
- Take the fish out of the bag and pat the surface dry.
- Brush with the reserved glaze and broil briefly until it bubbles and browns.
- Serve with rice, greens, or noodles.
Useful tips
- Marinate in white miso for a full 24 hours. The miso needs that time to penetrate past the surface and flavor the flesh through. Less than 12 hours and you've got a surface coating; more than 48 and you start to cure the fish (which is its own thing).
- Use white miso, not red. Red miso (aka miso) is too aggressive for fish and will overpower the cod's mild flavor. White miso (shiro miso) is fermented for less time and has a sweeter, more delicate option that complements the fish instead of fighting it.
- Sous vide at 122°F for 45 minutes. The bath sets the flesh while the miso flavor — already locked in by the long marinade — gets carried throughout. Anything longer and the cod starts to break down from the salt content of the miso.
- Broil for 90 seconds at the end, not longer. The miso surface caramelizes fast under high heat — you want golden brown, not black. Watch it like a hawk; the difference between well-balanced and burned is 15 seconds. Pull as soon as the top blisters.
- Anti-tip: don't wipe off the miso before broiling. That layer of glaze is the whole point — it caramelizes into the iconic Nobu-style finish. Just give it a light scrape with a butter knife if it's too thick, but leave a generous coat on top.
Questions
QDelicate: What's the difference between black cod and regular cod?
Black cod (sablefish) is much oilier and buttery — it's traditional for miso cod. Regular Atlantic or Pacific cod is leaner but still works beautifully with sous vide since the sealed bag keeps moisture in.
QDelicate: Can I marinate the fish for less than 24 hours?
You can, but 24–48 hours is traditional and creates deeper, more complex flavor. Use at least 12 hours for decent results, but 48 is best.
QDelicate: Why does my miso coating burn when broiling?
Too thick marinade layer or broiler too close/hot. Scrape excess marinade off before cooking, and broil from 6 inches away. Watch constantly and remove as soon as golden.
QFirm: Will cod at 130°–135°F be overcooked?
Not with sous vide! The sealed bag keeps moisture in. You get firmer, fully opaque fish that's still very moist — much better than conventional methods at this temp.
QFirm: Can I use this temperature for other white fish?
Yes! Halibut, sea bass, and other firm white fish work beautifully at 130°–135°F. Adjust timing based on thickness.
Cook safely
Before serving, check the thickest part of every piece of miso cod with a food thermometer. It should hold at 145°F for at least 15 seconds. For a thin piece, slide the thermometer in from the side so the sensing part reaches the center.
If the food is too small to check, cook it until opaque and easy to separate with a fork. If you plan to serve it undercooked, or cool and reheat it later, use a method written for that purpose. Otherwise, serve it right away.