Ingredients
- •4 black cod or sablefish fillets (6 oz each, about 1 inch thick)
- •1 cup white miso paste (shiro miso)
- •½ cup mirin
- •¼ cup sake
- •¼ cup sugar
- •2 tbsp rice vinegar
- •2 tsp sesame oil
- •2 green onions, sliced thin for garnish
- •1 tbsp sesame seeds, toasted
- •Steamed white rice for serving
- •Pickled ginger for serving
Instructions
Make miso marinade by whisking together white miso, mirin, sake, sugar, rice vinegar, and sesame oil in bowl until smooth and sugar dissolves.
Reserve 1/4 cup marinade for serving sauce.
Place cod fillets in shallow dish and coat with remaining marinade, covering completely.
Cover and refrigerate 24–48 h (48 h is traditional for deep flavor).
Preheat sous vide water bath to 123°F (51°C).
Remove fillets from marinade and gently scrape off excess with spatula—leave thin coating but remove thick globs that would burn.
Place fillets in vacuum bags or zip-top bags using gentle water displacement (don't fully submerge fish before sealing).
Cook in water bath for 45 min to 1 h.
While fish cooks, gently warm reserved marinade in small saucepan over low heat—do not boil. Thin with 1–2 tbsp water if needed for drizzling consistency.
Remove fillets from bags very carefully (they're delicate) and place on foil-lined baking sheet.
Set oven to broil with rack 6 inches from heat.
Broil 2–3 min, watching constantly, until miso coating turns golden brown and caramelizes. Do not walk away—it can burn quickly!
Use spatula to carefully transfer fish to serving plates.
Drizzle with warmed miso sauce and garnish with green onions and sesame seeds.
Serve immediately with steamed rice and pickled ginger.
Notes
- •Black cod (sablefish) is traditional and has highest oil content for best results
- •48-hour marination creates authentic Nobu restaurant depth of flavor
- •Watch broiler constantly—miso caramelizes quickly and can burn